Lamb kebabs of just minced lamb, onion and salt, chargrilled over charcoal, with a smoky taste particular to Bonab.
From Bonab, a city in East Azerbaijan province known for its kebab culture, made from fresh local lamb, with onion and salt only, over charcoal.
Hand-mixed ground lamb skewered onto wide flat metal and grilled over charcoal — each kebab is over a kilo of meat. The crust chars; the inside stays bright pink and juicy. Eaten with sangak bread and raw onion.
The wide skewer (10cm flat metal) conducts heat into the kebab's center while it grills — without it, the surface would burn before the interior cooked. Bonab town's water has a high mineral content that locals claim affects the meat texture; the mixture rests 4 hours minimum.
Variations
Bonab kebab is the largest and longest; Tabrizi koobideh is half the size; mainland Tehrani koobideh is thinner still — three sizes for the same skewer technique.
On the Palate
Where Bonab Kebab sits in the Persian flavor cloud
Ingredients
How it's made
5 steps · 45 min
- 135 min
Marinate lamb shoulder pieces with grated onion, salt, and black pepper.
Watch outGrate the onion so it weeps its juice into the meat and let it rest hours — this is what tenderizes the lamb, so don't skimp the wait.
- 23 min
Thread the marinated lamb onto skewers.
- 35 min
Grill over hot coals, turning occasionally, until the meat is charred and cooked to your liking.
Watch outGrill over coals hot enough to spot-char the surface fast while the center stays juicy — flip only when the underside has real color.
- 41 min
Sprinkle sumac over the kebabs for a tangy finish.
- 51 min
Serve wrapped in lavash with fresh herbs and onions.
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