Types of Iranian and Farengi kebabs

If you think that you must eat kebab in restaurants or parties, you are very wrong. The pleasure of eating kebab for lunch or dinner is something that should be experienced at any time, and what better way than to become a master in making it yourself.

In addition, to prepare various types of Iranian kebab and kebab of nations, usually from ingredients such as mutton, mixed minced meat, beef and veal, chicken, turkey meat, or spices and seasonings such as saffron, turmeric, black pepper, salt , garlic powder, lemon juice, butter, sumac, paprika, yogurt, mayonnaise, etc. are used.

2- Barbecue

Introducing! "Kebab Kobideh", the most famous Iranian kebab! This type of kebab has become so famous and popular that it has become one of the symbols of Iranian culture in the world. One of the important features of this type of kebab is the taste of the meat and the so-called core, which is an important feature for professional barbecue eaters. To prepare this kebab, it is enough to grind the lamb and veal meat, including the veal shank or thigh and the mutton leg, and mix it with onion, salt, black pepper and saffron if desired and knead it and you are ready to make the kebab. knock down To learn the details of how to prepare pounded kebab, click on the link of the desired article. Also, in order to make an excellent pounded kebab, you must know the secrets of the Majlis pounded kebab without spilling from the skewer, so that the quality and taste of your kebab will stand out. To know these tricks, click on the link of the desired article.

1- Chicken barbecue

Among the types of kebab with chicken, "Kobideh Margh" is one of the most popular. If you want to know more about fried fried chicken, we must say that apparently this popular kebab has roots and roots. The restaurant type gives the exact same taste as grilled chicken, with the difference that it is easier to prepare than grilled chicken and can be easily made in a pan. To make the chicken batter, grate the onion. Pass the onion through a strainer and remove the excess water. Next, grate bell pepper and mix with onion juice. Add the minced chicken to the mixture of onions and bell peppers. You can use the combination of minced chicken thigh and breast to prepare this kombude, which is the secret of the chicken kombude not being dry. Then add some salt, black pepper, sumac, paprika, turmeric and garlic powder to the ingredients.

Types of Iranian and Farengi kebabs

2- Barbecue

1- Chicken barbecue

1- Fan barbecue

1- Barbecue Barbecue

2- Soybean barbecue

Kermanshahi barbecue gear

2- Barbecue

Priya Ramzanzadeh

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