Barbecued Meat recipes
The mighty kebob, you can find it everywhere in Iran. It is served everywhere, from palaces to roadside stalls. It has inspired many a marinades. It has sealed many deals. It has brought families closer together. Like they say, a family that skewers together, stays together. Okay, maybe there is no saying like that. But you get the idea.
Barbecued Corn Cob
Persian style corn on the cob barbecued over a charcoal fire then dunked in salt water.
This may not sound like much, but the taste of freshly barbecued corn dripping with salty water is incredible.Barbecued Corn on the Cob
Grilled Calf Liver
Fresh calf liver barbecued over a charcoal fire, seasoned with salt and pepper, sprinkled with a dash of lime juice.
Served with warm flat bread, yogurt and green onions.Barbecued Fresh Calf Liver
Ground-beef never tasted so good! Seasoned ground-beef placed on metal skewers and barbecued over a charcoal fire or broiled in the oven.
Served with plain steamed rice sprinkled with dried sumac.Grilled Beef Kabob
Grilled Beef Steak
Mouth watering delicious beef steak strips marinated in yogurt along with onion and lemon juice, placed on skewers, basted with saffron butter mixture and grilled or broiled.
Served with steamed rice sprinkled with dried sumac and grilled tomatoes on the side.Barbecued Steak Kabob
Juicy chicken strips or kabobs marinated in onion and lemon juice, placed on skewers, basted with saffron butter mixture and grilled or broiled.
Served with steamed rice and grilled tomatoes.Barbecue Saffron Chicken Kebob
kebab - kabab - kabob
Spell it which ever way you perfer, kebab, kabab or kabob. On with the story.
"It's unlikely that a cooking technique as universal as roasting meat on a stick over a fire originated at any single time in any single country. But if it had, Iran would make a likely birthplace. Grilling has been part of Persian culture for hundreds, probably thousands, of years.
Look at 500-year-old Persian miniatures and you'll often find depictions of servants spit-roasting a chicken for a hunting party or setting skewers of meat above the fire. The 10th-century poet Ferdowsi makes room in his poetry for a detailed description of a veal marinade made with saffron, rosewater, musk and old wine. And, after all, that all-American cookout favorite "kebab" is the Persian word for grilled meat...." Read full article here.
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