Curious About Iranian Food? Don’t Miss these Top 10 Dishes: The Persian Kebab

December 1, 2015

4 min read

The kebab, which should not be confused with the donor kebab found in many European countries, literally means “barbeque skewer,” and can refer to both meat and vegetables, such as tomatoes and mushrooms. Kebabs are normally served with rice called chelo kebab or fresh bread, known as nan-o kebab.

Kebab koobideh is the most popular type of kebab in Iran and is made with minced lamb or beef and chopped onions. Koobideh refers to the way the meat is prepared, which usually involves beating the lamb or beef with a wooden mallet on a black flat stone. You can also get barg, shishlik and chenjeh kebabs.

When the barbecue meat is chicken, the dish is called jujeh kabab, and the meat can be either on or off the bone. It is normally marinated with onions, lemon juice and saffron.

“Kebabs are taken very seriously in Iran — so seriously that the kebab menu alone may run a full page and feature every style and cut of meat that could imaginably be skewered and grilled,” say Daniel Noll and Audrey Scott of G Adventures, an adventure holiday company that focuses on sustainable travels. “Lamb — in chunks or minced — is most popular. Often, kebabs are served with onions, grilled tomatoes and a bit of lavash (flat bread) or rice. Our favourite: Kebab koobideh, minced lamb with mixed herbs. One order is usually more than enough for two people to share.”

Recipe for koobideh kebab, adapted from food.com

1 lb ground beef or 1 lb lamb

1 medium onion, grated

1⁄4 cup breadcrumbs or 1⁄4 cup white flour

1 egg, slightly beaten (optional)

1 tsp. turmeric

1 tsp salt

1⁄2 tsp. pepper

1 Tbsp. fresh lemon juice (fresh is best)

Method

Drain the juice from the grated onion completely.

Mix all ingredients well; cover and refrigerate overnight.

Divide the meat into 10-12 portions.

Press each portion around long metal skewers and shape evenly (you're aiming for a sausage shape).

Place the skewers a few inches away from the grill coals.

Turn frequently to brown and then cook each side for a few minutes.

Recipe for jujeh kebab, from "Sar Ashpaz", a group of chefs in Iran that share recipes on Telegram

Ingredients

4 lbs chicken breast

2 small onions

1 Tbsp saffron water

5 tbsp lemon juice

Salt and pepper

3 to 4 tbsp Olive Oil

2 tbsp yogurt

1 garlic cloves

orange zest

Method

In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least eight hours and up to two days in the refrigerator. Turn the chicken twice during this period.

Light a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) If not using coals to cook, preheat the oven broiler.

Skewer the tomatoes.

Spear wings, breasts, and legs on to separate skewers (they require different cooking times).

For basting:

Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.

Marinade the tomato and chicken with the basting mixture. Grill the chicken and tomatoes for eight to 15 minutes, until cooked. Turn frequently and baste occasionally. The chicken is done with the juices turn yellow rather than pink.

To serve:

Place a whole lavash bread on a serving platter. Cover the chicken with the basting mixture. Remove the grilled chicken from the skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with another lavash bread.

Serve immediately with herbs, toshi (Persian pickles) and french fries.

Curious About Iranian Food? Don’t Miss these Top 10 Dishes