Kebab is a famous and popular dish among the people of the Middle East, which is often served at parties and gatherings, and its name appears on the menu of most Iranian restaurants. This dish, which entered Iran during the time of Naser al-Din Shah Qajar and was ordered by the Shah himself, underwent changes and transformations after entering Iran and is cooked in different types today. All kinds of red and white meat are used to prepare this dish. In the following, you will learn the Iranian kebab types.
Among the most famous types of kebabs in Iran are Golpayegan kebab, Dande Kebab Kermanshahi, Benab kebab, Chanjeh kebab, Sour kebab, Kobideh kebab, Berg kebab, Soltani kebab, Dosh kebab, Juche kebab, Durang kebab chicken, Chubi kebab, Tarkhoni kebab, Hosseini kebab. , he mentioned grilled turkey chicken, kebab shashlik, kebab Bakhtiari, etc.
• Chenje kebab is made from medium-cut meats. "Chanje kebab" is made with sheep or veal and is famous among Iranian kebabs. This kebab is one of the tastiest in Central Asia and the Middle East, made in almost all parts of the world with different types of meat. It is better to know that the correct pronunciation of the name of Chenjeh kebab is "Kanjeh" or "Qanjeh" in Persian, and it is pronounced "Chenjeh" in the Azerbaijani language. In the Persian language, it is chiefly Chanje, imitating the Azerbaijanis. Among Change kebabs, Kenji Kebab Lari or Chenje Lari, Change Ardabili Kebab and Gilani Chenje are famous. Change kebab is one of the most popular dishes on the restaurant menu, along with Kobideh kebab, shashlik kebab, leaves, etc. Making a crispy and juicy change Masti kebab in a restaurant at home has certain tricks and techniques.
• Sour kebab, a special kebab of Gilan province, uses fresh veal meat and sour ingredients; these ingredients are prepared from sour pomegranate paste or orange paste and ground walnut kernels.
• Bakhtiari kebab is made for those who want to kill two birds with one arrow because this kebab combines and places meat and chicken on a skewer. It is probably because it is one of the most popular types of Iranian kebab. But it is easy to make this attractive and delicious kebab at home, and it looks very suitable for parties and family gatherings.
• Kermanshahi grilled ribs are usually prepared from minced lamb ribs.
Pounded kebab is prepared from minced fatty meat and onion. This name is Bargh and Soltani kebabs because of the vast and significant cuts of meat.
• Dosh kebab is produced from the back of the neck and shoulder of the cow, and because of the veins, the delicious fat in it doubles the pleasure of the kebab. Its sizes are also medium-sized, like change. This type of kebab is one of the series of kebabs that are widely produced and consumed in Gilan province and Rasht city, and it is famous as one of the grilled dishes of Rasht city.
• Grilled chicken is prepared by simmering and seasoning chicken pieces in onion juice, lime juice, etc. This dish is one of the most famous kebabs, and among the types of Iranian kebabs, Sinechak has many fans. It is usually served with all Iranian kebabs, saffron pilaf and delicious side dishes that double the pleasure of the meal.
• Many Iranian restaurants offer grilled chicken without bones to customers. This type of grilled chicken also has its fans; That is, those who do not like to face a bone that disrupts the mechanism of the plate when they are busy exploring the land of the stomach and food with a spoon and fork. What is essential in cooking Iranian kebabs, especially grilled chicken, is to season it. The use of olive oil, lemon juice, onions and other ingredients make an Iranian kebab.
• Sour chicken is similar to grilled chicken; this type of kebab is from the Gilan province and the Rasht city series and is served with pomegranate paste, walnuts and unique vegetables.
• Shashlik is one of the most popular kebabs, and it is one of the special kebabs of Khorasan province, which is made from lamb, calf or young cow ribs, which must be skewered with bones.
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