However you spell or pronounce them, Kebabs, Kebobs, or Kababs are meat dishes that take pride of place alongside other dishes in Persian cuisine. They are typically small pieces of seasoned whole or ground beef, lamb, chicken, or seafood that are generally skewered and grilled.

Mention “Ka-bob” (the Farsi pronunciation) to an Iranian, and it inevitably evokes deep and sentimental memories and associations to this widely popular element of Persian cuisine. Kebabs are prepared and served throughout the cities, whether at a posh establishment, a local food cart or a grand bazaar. The sights, sounds, and aromas of Kebabs being grilled are all so familiar, and Kebab houses are often referenced as landmarks for giving directions.

There are many clear reasons why Kebabs are so tasty: the addition of spices, lengthy marination with grated onions, and grilling over hot charcoal to name a few. What is perhaps less obvious is how using simple but good quality ingredients in conjunction with creative techniques can also be a significant contributor to creating the proper texture and flavor profile. In my cooking journey, learning to embrace simplicity while gaining the knowledge of various traditions and techniques has been exceptionally rewarding.

More on the topic of techniques later.

Kebabs are generally grilled with tomatoes, green peppers, onions, or other vegetables. They are then served with slices of flatbread and heaping amounts of steamed rice smothered in butter and egg yolks, and topped with tangy and brilliantly-colored Sumac. Fresh herbs and raw onions are the most common side dishes.

My fondest memories of Kebabs in Iran are of restaurants along the side of the road while vacationing by the Caspian Sea. Also, at home, frequently on Fridays, my father would grill Kebabs on our small table-top gas grill. My mother would have already prepared a large pot of rice while we eagerly anticipated the completion of the grilling process. Fridays are particularly special in Iranian culture as it is our weekend, and consequently, there were special programming for kids on TV! Sometimes, I was allowed to have my Kebab in front of the TV, a rare but much-cherished occasion!

Kebab details and techniques

• When it comes to animal protein, I am always a big proponent of good quality grass fed meat, and sustainable and humane practices.
• It is always best to use fresh and not previously frozen ground meat that is 80 to 85% lean. This ratio of meat to fat creates an optimal texture for the meat paste to adhere to the skewer while still remaining moist.
• Kebabs can be made with beef, lamb or equal portions of both.
• Perhaps one of the most important aspect of making Kebab properly is the kneading technique. Knead the meat much like you would knead a dough! The meat and other ingredients are kneaded for about 5 minutes to create a highly homogeneous and somewhat sticky paste that properly sticks to the skewer and hold its shape while grilling.
• The traditional and preferred method is to suspend the Kebabs directly over hot charcoals without a grill grate, to prevent the meat sticking to the grate and falling off the skewers.
• Gas grills will also do the trick with a slight modification. Place a couple of bricks or square metal pipes on opposite sides of the grill to create a ledge to rest the skewers on.  The bricks or pipes need to be at least 1.5 inches tall to make sure that the meat on the skewers will not touch the grill grate.  These can be purchased at your local hardware or home improvement stores.
• Alternatively, Kebabs can be cooked in an oven. Place the metal skewers over the edges of a baking sheet and broil on high heat, about 4 minutes on each side.
• Lastly and perhaps one of the most important steps is to pay attention to the rotation process. Once the skewers have been placed on the grill, they will need to be rotated within 15 seconds. This quick rotation step ensures that the meat begins to cook evenly on both sides and prevents the meat from falling off the skewers. Once each sides has been grilled for 15 seconds, continue to grill the Kebabs about 4 minutes on each side.

Final note:

It’s no secret that Iranians and other Middle Easterners love their Kebabs, and sometimes a focus on Kebabs in Persian restaurants eclipses other dishes. Fortunately, that trend is beginning to shift, and now more attention is being given to all the glorious stews and rice dishes that add to the complexity and flavor of Persian cuisine. Either way, I’m happy to be sharing this simple but delicious Kebab that highlights some of the specific cooking traditions and techniques.