Most popular Iranian kebab

Kebab with Rice (Chelow kebab)

Chelow kebab consists of fragrant, saffron-spiced rice, grilled tomatoes, and kebab, which can be prepared with minced or sliced meat. It is believed that the dish originated among the Caucasian people, who passed down the recipe to the Iranians.

The serving of chelow kebab is a unique experience: rice and tomatoes are served first, followed by meat, while the final touch is a dollop of butter that is placed on the top of saffron rice. The dish is commonly enriched with sumac, a spice native to the Middle Eastern area, and is best paired with doogh—Persian sour yogurt.

Kabab koobideh

Kabab koobideh is the Iranian term for a variety of minced meat kebabs usually prepared with onions and finely ground lamb, beef, or chicken. The meat is seasoned with various spices, formed around metal skewers, then grilled on charcoal barbecues.

Whether it is enjoyed as a quick street food item served with lavash bread or as a satisfying dinner accompanied by grilled vegetables and flavorful saffron rice, kabab koobideh is a staple dish eaten throughout Iran.

Kabab barg

Kabab barg is a variety of Iranian kebab which consists of pieces of lamb or beef, and – less commonly – chicken. It usually employs fillets, tenderloin, or lamb shanks, which are cut into strips and marinated before they are skewered and traditionally grilled on charcoal barbecues.

The meat is typically served alongside rice and an assortment of grilled vegetables, but it can also be placed inside lavash bread, when it is topped with vegetables and occasionally drizzled with a refreshing yogurt-based sauce.

Jujeh kabab

In Iran, grilled chicken kebab is known as jujeh kabab. This simple dish is a staple of Iranian cuisine and has two popular variations, one which uses boneless chicken, while the other is prepared with meat left on the bone. Chicken is usually cut into larger chunks, marinated in various marinades and saffron, skewered, then grilled.

It is often enjoyed with grilled tomatoes, onions, lavash bread, or saffron rice served on the side.

Kabab torsh

This Iranian kebab variety is traditionally associated with the provinces of Gilan and Mazandaran. The kebab is usually made with lean cuts of beef or lamb which are marinated in a flavorful combination of pomegranate molasses, walnuts, garlic, parsley, and olive oil.

The meat is skewered and then grilled, and the whole dish is served with grilled vegetables and rice.

Kabab Hosseini

Kabab Hosseini is a traditional type of kebab originating from Iran. It’s made with a combination of lamb or beef, small and large onions, bell peppers, tomatoes, butter, salt, and pepper. Pieces of seasoned meat, small onions, and pieces of bell peppers are threaded onto thin wooden or metal skewers.

The large onions and tomatoes are sliced, placed on the bottom of a pot, then topped with a layer of skewers and some butter. The layers are repeated until there are no more skewers. This kebab dish is cooked until the liquids evaporate, and it’s then served.

If desired, the meat can be sprinkled with saffron before serving.

 

Kabab bakhtiari

Kabab bakhtiari is a traditional meat dish originating from Iran. Although variations exist in different areas of the country, this type of kebab is usually made with a combination of chicken, mutton, onions, bell peppers, saffron, oil, butter, lemon juice, salt, and pepper.

The chicken and mutton are cut into pieces, and the chicken is then marinated in saffron, olive oil, onion juice, salt, and pepper, while the mutton is marinated in onion juice, soy sauce, olive oil, and pepper. The meat is mixed with chopped onions, bell peppers, and lemon juice, then placed on skewers, brushed with butter, and roasted over an open flame.

Once everything is fully cooked, kabab bakhtiari is served hot with bread, rice, or vegetables such as potatoes, tomatoes, and mushrooms on the side.

 

Kabab digi

Kabab digi or kabab tabei is a traditional meat dish originating from Iran. This pan kebab is usually made with a combination of ground meat, tomatoes, turmeric, onions, oil, salt, and pepper. The meat is mixed with onions, turmeric, salt, and peppers.

The mixture is flattened in a pan and cooked in oil over medium heat. It is then cut lengthwise into strips, flipped, and cooked with the tomatoes until everything is done. Kabab digi is traditionally served with rice or bread on the side. It is recommended to garnish the dish with onion rings.

Dande kabab

Dande kabab is a traditional Iranian meat dish originating from Kermanshah. This type of kebab is usually made with lamb ribs that are cut into large pieces, placed on skewers, and then grilled. As the meat cooks, it is brushed with a sauce consisting of tomato paste, lemon juice, saffron, oil, salt, and pepper.

Once grilled over hot coals, dande kabab is traditionally served with rice or bread on the side. It is recommended to garnish the dish with onion rings, lemon wedges, or sour orange slices.

Kabab chenjeh

Kabab chenjeh is a traditional meat dish originating from Iran. This type of kebab is usually made with a combination of lamb, cherry tomatoes, olive oil, lemon juice, salt, and pepper. The meat is cut into cubes and marinated in a mixture of lemon juice, olive oil, salt, and pepper.

The meat and cherry tomatoes are threaded on skewers, brushed with the marinade, then grilled on each side over hot coals. Once done, kabab chenjeh is served hot with rice or bread on the side.

Kabab loghmeh

Kabab loghmeh is a traditional meat dish originating from Iran. This type of kebab is usually made with a combination of ground lamb, onions, saffron, tomatoes, garlic, turmeric, flour, sumac, salt, and pepper. The meat is mixed with grated onions, salt, pepper, flour, sumac, turmeric, and saffron.

It is then marinated in the fridge and placed on skewers. The skewers are brushed with oil and the loghmeh kabab is grilled over coals until the meat is fully cooked. Once done, the dish is served with grilled tomatoes, rice, and bread on the side.

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