Six types of Iranian barbecues
Kebab is the of the most popular food in Iran. It is interesting to know that this delicious Iranian food has been in Iran since Nasser al-Din Shah. Join us to get to know six types of Iranian barbecues.
This kebab is made from beef fillet or chicken breast and is flavored with yogurt or cream, olive oil, onions, coriander, salt and pepper, and roasted in a pan with coriander and onions. it roast in the oven.
Kebab-e Barg with saffron:
(Persian style barbecued and marinated lamb, chicken or beef).
This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks scattered in any given recreation park. You can also find this kabob by following your nose in search of the source of the most heavenly aroma that fills the street or the indoor bazaar.
(Persian Saffron Chicken Kebab): it is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone This is one of the most common and popular dishes of Iran It is common to marinate the chunks in minced onion, lemon juice and saffron.
Bonab Kebab has born in Azarbayjan Qharbi province. It is Koobideh Kebab but bigger than Koobideh Kebab.
Sheep or beef ribs with yogurt, lemon juice, liquid oil, saffron and spices are among the many delectable barbecues in Iran. This Persian dish is very popular in different countries of central Asia, eastern and southern Europe. However, the one you will find in Iranian restaurants is different from those cooked in other countries.