Barbecue
In addition to being delicious among Iranian kebabs, pounded kebab is also one of the most popular kebabs. We all know that skewering kebab is not for everyone, and preparing the kebab sauce has important tricks and techniques.
This delicious kebab is prepared from a combination of veal and sheep meat, along with onions, salt and pepper. But this simple combination requires accurate and correct amounts so that the barbecue does not fall on the coals
Bonab Bonab Kebab
This kebab is one of the most delicious Iranian kebabs, and as its name suggests, it is for the Bonab region of Azerbaijan, but today it is prepared in most parts of Iran. In most regions, this kebab is prepared with mutton fillet, veal fillet, along with onion, salt, pepper and parsley. The remarkable thing in preparing this delicious Iranian kebab is to have a special and big cleaver. Unlike pounded kebab, the meat of this kebab is not minced, but is chopped with a special cleaver and mixed with other ingredients in the presence of the customer. One of the important points in preparing this traditional Iranian kebab is to chop the onion with the help of a cleaver. The onion should be finely chopped so that it cannot be felt under the teeth, and at the same time, the juice of the onion should not come out.
saffron kebab chicken
Roasted chicken is mostly seen in restaurant menus in two models, chicken with bones and chicken without bones. In many regions of Iran, this kebab is prepared in different ways. Some prepare saffron kebab and some prepare simple kebab. In preparing this delicious Iranian kebab, both chicken breast, fillet and chicken thigh are used.
barbecue rib
The origin of this traditional Iranian kebab is the beautiful city of Kermanshah.
In preparing this authentic Iranian kebab, they use minced meat along with lamb ribs, and this use of minced meat is what distinguishes this kebab from shishlik. To prepare this kebab, first the ribs are spread on a skewer, then the minced meat mixed with onions and spices are spread on the side of the rib. Using 3 wide skewers is one of the important points of this kebab.
barbecue
Chanjeh kebab has many varieties, and among the most famous ones, we can mention Chenjeh Lari, Chenjeh Gilani and Chenjeh Ardabili. This famous Iranian kebab is prepared with both mutton and veal. It is better to use lamb fillet to prepare this kebab, and if you add yogurt to the grilled meat, you will have chenje lari.
Ardebilis put pieces of chenje in a bowl and serve it Turkish style with hot butter, sumac, hot bread and onions. And they eat tomatoes, which is called Ardebili kebab bowl.
leaf barbecue
Leaf kebab has a firmer texture than pounded kebab, but this is not a reason to miss the pleasure of eating this delicious kebab. When the meat reaches about half a centimeter, then it is cut to the width of 4 fingers and put on a skewer. In most restaurants, this kebab is served weighing between 120 and 160 grams.
Bakhtiari Kebab
This kebab is one of the most popular Iranian kebabs. Especially for people who want to kill two birds with one arrow! Because this kebab is made from a combination of meat and chicken on a skewer. To prepare Bakhtiari kebab, you need both mutton or veal fillet and boneless chicken breast.
The mutton fillet is prepared by leaf grill method and the chicken breast is seasoned with saffron grill chicken method. To skewer, two pieces of meat and two pieces of chicken should be used together. And after all the skewers are ready, use a meat grinder or a meat grinder to gently beat the meat and chickens until the border between the meats disappears.
Sultan Kebab
During the reign of Naser al-Din Shah, this kebab was considered one of the court dishes and therefore they chose the name Kebab Soltani for this delicious dish. Kebab Soltani, which can be seen on the menu of most Iranian restaurants, is a combination of a pounded kebab skewer and a leaf kebab skewer.
Shishlik
Shishlik is prepared from lamb or calf ribs, which are often flavored with saffron, condensed yogurt, and spices. Shishlik, or rib roast, is one of the luxurious and famous dishes, which is usually served with hands due to having bones for easy eating.
Gilani sour barbecue
Sour kebab or the local term "sour kebab" has a northern origin, especially Gilani. With a sour taste and a unique aroma from the local vegetables of Gilan.
This tasty kebab is for people who are looking for a sour taste. In the north of the country, this kebab is mostly served with kate. The aromatic vegetables used in this famous northern kebab are parsley, tarragon, coriander, marzeh, and chochag, which gives the meat a unique taste along with walnuts and pomegranate paste.