Besides stews, Persian kebab is a staple of in Persian cuisine. This page is your one-stop resource for kebab supplies, recipes, and side dishes to serve with Persian kabob.
Chicken kebab marinade
Cooking up meat on a skewer is not a new concept. But kabobs have certainly evolved and have taken over many home barbecues. Persian kabob recipes, like the rest of Persian cuisine, are not super complicated. But they are full of flavor and that is thanks to its preparation and marinades.
Marinades vary on the type of meat you are using, so chicken kabob marinade (for joojeh kebab) is different from the filet marinade (for kebab barg). And Persian ground beef kabob (kebab koobideh) has no marinade at all.
All Persian kabobs are cooked directly over fire not over a grate. The meat never touches a grate or pan when grilled, this way it has direct contact with the heat. The skewers lie directly across the grill, so make sure your skewers are long enough!
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How to make Persian kabob
Speaking of skewers, Persian kabob is always prepared and cooked using long flat stainless steel skewers. Those skinny metal skewers and bamboo skewers will not work, as there is no surface area for ground meat to hold on. Chunks of chicken and steak can spin around on the thin skewers, too.
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Once on the skewers, the kabob is typically cooked over hot coals and not over a the hot grill grate. Stainless grills like this are very typically used to grill kebab. So remove the grate and place the skewers of kabob directly over the coals.
You can also prepare kabob in the oven and over the stove, but the texture will be different. I have made koobideh kabob in the oven and on the stove top and give directions how to do both in the recipe.
Persian kebab is typically served with Persian rice (chelo) and platter of fresh herbs (sabzi khordan). We also like to include some salad shirazi (cucumber tomato salad) and mast o khiar (yogurt with cucumbers).
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