What is Bonab Kebab?
Bonab kebab is one of the most famous Iranian kebabs in the world, which is attributed to the city of Bonab in East Azerbaijan. The main difference between Bonab kebab and other kebabs is its large size. The distinctive feature of this kebab is its texture. The taste of bonab kebab depends on the type of meat, the way to add onions to the meat and the way it is cooked. Bonab pounded kebab is made from fresh sheep meat and is almost twice as big as normal pounded kebab, so each skewer is usually counted as one press.
What is the barbecue barbecue?
Kobideh kebab is one of the Iranian Majlisi kebabs and is one of the Muharram offerings and Ramadan dishes. It is not easy to know the art of mixing the main ingredients and how to prepare soft and juicy grilled kebab at home without falling off the skewer in a professional way and exactly like what professional barbecuers prepare in kebab shops and restaurants. But by knowing the combination of spices of traditional pounded kebab, photo techniques and important and golden points of this traditional Iranian dish, you can make a homemade pounded kebab and a professional restaurant without spilling pounded meat from the skewer. The history of this in Iran has different narratives. Some documents say that this dish was invented for the first time in Tabriz. Another issue that we find out by examining some writings is that in the past, kebab was not served in the form it is today, and the creativity shown by cooks over time has made the kebab in its current form.
Kebab
The difference between Bonab kebab and Kobideh is that the meat of Bonab kebab is passed through a meat grinder and then it is seasoned with chopped onions. But the pounded kebab is passed through a meat grinder 2-3 times and mixed with grated and soaked onions.