How To Make A Kebab
Collection

Persian Kebab Recipes

A collection of Persian grilling styles, from koobideh and barg to joojeh and other skewer traditions.

Persian kebabs are defined by clean seasoning, precise fire control, and a strong sense of balance between meat, rice, bread, and grilled vegetables.

This collection brings the major Persian skewer styles together so it is easier to compare their texture, cut, and serving format.

What makes the style distinctive

Koobideh, barg, joojeh, chenjeh, and torsh use different cuts and marinades, but they all depend on restraint and balance rather than clutter.

Texture, tenderness, and charcoal handling matter just as much as seasoning in this family of recipes.

How to build the plate

Persian kebabs are strongest when paired with rice, bread, grilled tomato, herbs, or onions in a way that keeps the main skewer central.

Use this collection to move from one skewer style to the next without losing the context that makes each one distinct.

Featured Recipes In This Collection

Kabab Koobideh
Beef / 2h 30m

Kabab Koobideh

The national dish of Iran. Ground meat with onion, grilled on wide skewers. This version focuses on the Iran style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Ground Lamb/Beef (70% meat, 30% fat), 2 Large Onions (Grated & Squeezed Dry), 1 tsp Turmeric, supported by the technique notes on the page. The method starts with pREP ONIONS: Grate onions and squeeze them in a cloth until bone dry. Discard the juice (or save for other marinades).
Kabab Barg
Beef / 12h

Kabab Barg

The "Leaf" kebab. Thinly pounded filet mignon marinated in aromatic onion juice. This version focuses on the Iran style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Beef Tenderloin or Lamb Backstrap, 1 Large Onion (Juice only), 4 tbsp Saffron Water (bloomed), supported by the technique notes on the page. The method starts with bUTCHER: Slice the tenderloin into long thick strips. Butterfly any thick sections to get a uniform width.
Kabab Chenjeh
Lamb / 24h

Kabab Chenjeh

The Prime Steak Kebab. Cubed sirloin or leg of lamb, tenderized with kiwi or onion juice. This version focuses on the Iran style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Lamb Leg or Beef Sirloin (Cubed), Marinade: Yogurt, Olive Oil, Lemon Juice, Saffron, Tenderizer: Kiwi (Optional - use sparingly) or Onion Juice, supported by the technique notes on the page. The method starts with cUT: Cut meat into uniform 2cm cubes.
Kabab Torsh
Beef / 12h

Kabab Torsh

The "Sour" Kebab from Northern Iran. Marinated in pomegranate molasses and crushed walnuts. This version focuses on the Gilan, Iran style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Beef Sirloin (Cubed), 1 cup Walnuts (Finely ground), 1/2 cup Pomegranate Molasses (Rob-e Anar), supported by the technique notes on the page. The method starts with pASTE: Grind walnuts into a paste. Mix with pomegranate molasses, garlic, and herbs.