Something Delicious: Traditional Persian Kebabs

The flavors of the Middle East collide in one of the oldest and most popular traditions in Persian cuisine: kebabs. For hundreds of years, families in Iran have prepared these classic dishes for gatherings and celebration, making them an integral part of the culinary culture. With just a few ingredients and a few simple steps, you can bring a little bit of Persian flavor to your own table.

Kabob Koobideh: Ground Lamb on Skewers

One of the classic kebabs of Iran is the Kabob Koobideh, a ground lamb kebab grilled on skewers. The marinade used for this dish is a combination of turmeric and saffron, often with diced tomatoes and onions to provide a subtle sweetness. The lamb skewers are grilled over an open flame, giving them a smoky, rich flavor. Try topping this traditional Persian kebab with a dollop of tangy yogurt and a squeeze of lime juice for added flavor.

Preparing Persian Kebabs at Home

For those looking to make their own kebabs at home, it helps to have the freshest ingredients available. Start by marinating the lamb in a mixture of turmeric, saffron, and fresh diced tomatoes and onions. After this mixture is set aside for several hours, thread pieces of lamb onto skewers and grill or broil for about five minutes, or until cooked to medium doneness. Serve with a side of rice, pita bread, or grilled vegetables for a complete meal.

FAQ

What is the traditional marinade for Kabob Koobideh?

The traditional marinade for Kabob Koobideh is a combination of turmeric and saffron, often with diced tomatoes and onions to provide a subtle sweetness.

What do you serve with Persian kebabs?

Persian kebabs are typically served with a side of rice, pita bread, or grilled vegetables for a complete meal.

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