Kabab

Cultural fact:

Iranian kabab is more than food—it’s a taste of Persian tradition! 🔥🍢 Cooked over hot charcoal and often served with fragrant rice, grilled tomatoes, and fresh herbs, kabab has been a favorite in Iran for generations. It brings people together around the table and remains one of the most loved dishes in Iranian culture.

Recipe:

  1. Prepare the onions: Finely chop the onions, then drain out as much liquid as possible.
  2. Mix the meat: Combine the onion pulp, beef, lamb, garlic, egg, salt, sumac, pepper, and turmeric. Knead until the mixture becomes smooth and sticky.
  3. Shape the kabobs: Divide the mixture into 10 balls. Press each ball evenly around a metal skewer, making the meat about ½ inch thick.
  4. Heat the grill: Prepare a hot charcoal grill or preheat a gas grill to high heat.
  5. Grill: Place the kabobs on the grill and turn them frequently at first so the meat cooks evenly and stays on the skewers. Continue grilling until browned outside and fully cooked inside.
  6. Finish: Remove the kabobs and brush them with melted butter.
  7. Serve: Enjoy with Persian rice, grilled tomatoes, fresh onion, herbs, or Persian flatbread. A sprinkle of sumac adds extra flavor.
Tip: The original recipe emphasizes draining the onion well and kneading the meat thoroughly, which helps the kabob mixture hold together on the skewers.
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