Iranian kabab (کباب) is meat grilled over an open flame or hot coals. The term “kabab” is used in Iran instead of the more commonly known “kebab,” which originates from Arabic or Turkish.
In Iran, kabab most commonly refers to meat cut into pieces or minced, marinated, and seasoned with a mixture of spices, onions, and sometimes saffron. After marinating, the meat is skewered on metal sticks and grilled over hot charcoal. Kabab can also include organ meats—grilled liver and heart are especially popular. You can often order a few pieces of grilled fat alongside your kabab (highly recommended!).
Iranian Kabab and Side Dishes
In Iran, kabab is typically served with two main side dishes:
- Rice (chelow): the most common side dish for kabab is steamed basmati rice. Iranian rice is incredibly fluffy and delicate. It is often flavored with saffron, giving it a pleasant aroma and golden color. The combination of kabab and rice is called “chelow kabab” and is one of the most iconic Iranian dishes.
- Bread (nan): another very popular way to enjoy Iranian kabab is with fresh flatbread (such as taftoon or sangak). Kabab wrapped in bread with fresh vegetables, herbs, and yogurt sauce makes for a perfect meal.
Meals are traditionally accompanied by a herbal side dish (sabzi khordan), grilled tomatoes, and often yogurt sauce (mast-o musir).
The Most Popular Types of Iranian Kabab
Iran offers many varieties of kabab, differing by type of meat, preparation method, and regional specialties. The most well-known and widespread types include:
- Kabab koobideh (کباب کوبیده): made from minced meat (usually lamb), mixed with onions and spices, and hand-shaped around a metal skewer.
- Joojeh kabab (جوجه کباب, also jujeh kabab): kabab made from marinated pieces of chicken, flavored with lemon juice, saffron, and yogurt.
- Kabab barg (کباب برگ): thin slices of marinated beef or lamb grilled on skewers.
- Shishlik (شیشلیک): a popular kabab typically made from marinated lamb chops grilled on skewers.
- Kabab torsh (کباب ترش): a specialty from northern Iran (Gilan region), featuring meat marinated in a paste of walnuts, pomegranate, garlic, and herbs, giving it a tangy, spicy flavor.
- Kabab soltani (کباب سلطانی): “royal kabab” that combines kabab koobideh and kabab barg on one plate.
- Kabab vaziri (کباب وزیری): a combination of kabab koobideh and joojeh kabab served together.
- Kabab Bakhtiari (کباب بختیاری): alternating pieces of marinated chicken and lamb skewered together and grilled.
- Kabab chenjeh (کباب چنجه): juicy chunks of marinated lamb grilled on skewers.
- Kabab Kermanshahi (کباب کرمانشاهی): a regional specialty from Kermanshah province, made with marinated meat and local spices.
- Bonab kabab (کباب بناب): a specific type of kabab koobideh originating from the city of Bonab in East Azerbaijan province.
- Saffron kabab (کباب زعفرانی): kabab in which the meat is heavily flavored with saffron, giving it a distinctive aroma, taste, and beautiful yellow color.
- Kabab halazooni (کباب حلزونی): chicken meat sliced and rolled into a spiral shape, often marinated in a mixture of yogurt and spices.
- Kabab mahi (کباب ماهی): fish kabab made from various types of fish marinated in lemon juice and herbs, grilled on skewers.
- Tas kabab (تاس کباب): a stewed kabab made in a pot with pieces of meat, potatoes, vegetables, and spices.
- Kabab Hosseini (کباب حسینی): kabab made with pieces of meat and vegetables (tomatoes, peppers) alternately skewered and often stewed or cooked in its own juices. It is commonly prepared in a pan.
- Kabab tabei (کباب تابهای): another pan-cooked kabab made from minced meat seasoned with onions and spices, cooked without skewers.
Iranian kabab is my favorite Iranian dish. I rarely eat the same dish multiple times while traveling, but I just can’t resist Iranian kabab. Marinated chicken kabab prepared the Iranian way is, for me, the best kabab in the world. I’ve never had more tender and juicy chicken anywhere else.
Iranian kabab is a perfect gastronomic experience. You can choose the type of meat to your liking while also enjoying local bread, yogurt dip, and a bowl of fresh herbs. If I could choose just one Iranian dish to try, it would be kabab.
Bon appétit!
