Kabob Kubideh – Grilled skewered Kebab

کباب کوبیده

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.

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Kabab Tabei – Pan-fried kebabs

کباب تابه ای

However you spell or pronounce them, Kebabs, Kebobs, or Kababs are meat dishes that take pride of place alongside other meat-centered 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. What makes Kebabs so tasty is the addition of spices and lengthy marination in grated onions.

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Kabab-e Torsh – Kebabs marinated in pomegranate and herbs

کباب ترش

Kebabs are a quintessentially Iranian (and Middle Eastern) dish that’s widely available at Persian restaurants in Iran and abroad. It also takes center stage at dinner tables in Persian homes. Iranians have both a tendency and a capacity to elevate their dishes according to the availability of specific regional ingredients, and kebabs are no exception. This dish has its origin in the Caspian Sea region of Iran, where the climate lends itself to growing a wide range of produce, fruits, herbs, and of course rice.

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