Bakhtiari Kebab is one of the traditional and well-known Iranian kebabs. It was originally prepared in Bakhtiari regions such as Chaharmahal-o-Bakhtiari , Khuzestan, and Isfahan, but today it has become a popular dish all over Iran. Traditionally, it’s made with lamb loin and chicken breast, though some people also replace the chicken with fish fillet to suit their taste.
How to Prepare Bakhtiari Kebab
Ingredients of Bakhtiari Kabab
- Boneless chicken breast: 150 g
- Beef or lamb fillet: 150 g
- Green bell pepper: 1 small
- Onion: 1 medium
- Brewed saffron: 1 tablespoon
- Fresh lemon juice: 1 tablespoon
- Olive oil or vegetable oil: 2 tablespoons
- Soy sauce: 2 tablespoons
- Softened butter: a small cube
- Salt and black pepper: to taste
Preparation steps of Bakhtiari Kebab
Grate the onion, squeeze out its juice, and mix it with the red meat along with half a teaspoon of black pepper and olive oil. Let the meat marinate in the refrigerator for 12–24 hours. Mix the chicken breast with saffron, onion juice, olive oil, salt, and pepper. Marinate in the refrigerator for 12–24 hours as well. Slice the onion and bell pepper. Add them to the marinated meat and chicken about 4–5 hours before skewering. In the last half hour, add lemon juice to the mixture. Before skewering, sprinkle a little salt on the meat. Thread the skewers by alternating a piece of chicken and a piece of red meat.
Grill the skewers over medium heat until both the chicken and meat are fully cooked. Brush the kebabs with butter while cooking. Your kebab is ready—enjoy! We look forward to welcoming you at Sana Persian in Chaharmahal-o-Bakhtiari, Iran, to share a delicious Bakhtiari Kebab with your family.
