Bonab Kabab

Apart from visiting historical places and attractions, delicious and authentic local dishes are also one of the components of an enjoyable journey. Different types of kababs are served in Iran, and despite the same cooking method, each of them has different characteristics and tastes. One of the most delicious Iranian kababs is the “Bonab Kabab”, which is quite popular among Iranians and can be considered as the most popular type of Iranian Kabab Koobideh. In addition to its cooking method, Bonab Kabab is also different from similar kababs in terms of size.

Bonab Kabab was inscribed on the list of Iran’s intangible cultural heritage in the year 2015.

Ingredients for Four People

Lamb fillet: 400 grams (minced)

Veal: 400 grams (minced)

White onion: three medium ones

Salt, black pepper, and butter: as per taste

Using fatty meat makes the kabab more delicious. Using fatless and lean meat will make the kabab somewhat hard. If your meat does not have enough fat, mix a little butter and saffron and apply it with a brush on the kabab while roasting it.

Recipe

Chop the onions as much as possible, but avoid grating them.

Mix the minced meat with the chopped onions and after adding salt and black pepper, knead the mixture well until it becomes uniform. Do this by hand so you can mix the mixture better. Continue kneading until the mixture becomes sticky and consistent. Then cover the container with cellophane and put it in the refrigerator for at least an hour.

Remove the mixture from the refrigerator, after it is consistent enough, and knead it a little. Take the skewers that are wide and big and make a ball of the mixture in your palm. Then insert the skewer into the middle of the mixture and spread it on the skewer in such a way that it gets shaped in a uniform shape on the skewer (as shown in the picture). Although this work seems simple, it requires a lot of skill and if it is not done correctly, the kabab will break and fall in the middle of roasting it.

In order to roast the kabab, you need a charcoal grill or a gas grill. After preparing the grill in such a way that the heat of the grill is uniform Then arrange the skewers on the grill and begin to fan it strongly for 15 to 20 seconds so that the mixture gets well set on the skewer and does break and fall onto the fire.

Once your kabab is well roasted and cooked remove the skewer and place the kabab on a rectangular-shaped dish.

How to Serve Bonab Kabab

Bonab Kabab can be served with rice or bread. The best bread for this barbecue is Sangak bread. Buttermilk, edible raw vegetables, raw onion, and fresh lime are widely used as accompaniments in serving Bonab Kabab. In addition, you can also use sumac, which besides improving the taste of kebab, is effective in helping its digestion. If the kabab is too greasy, it will make it milder and much tastier.

One of the most delicious Iranian kababs is the “Bonab Kabab”, which is quite popular among Iranians and can be considered as the most popular type of Iranian Kabab Koobideh.