In Iranian culinary culture, kebab holds a special place, and each region offers its own unique twist. Among the many varieties, Kermanshah’s famous Dandeh Kebab (grilled lamb ribs) stands out as a true delicacy. Anyone passing through this western city should treat themselves to this unforgettable dish at least once. Iranian kebabs are traditionally made from lamb—specifically tender cuts from young male lambs. For the best result, it’s recommended to ask your trusted butcher for soft lamb rib meat, preferably from the upper rack area. The key to a flavorful and tender Dandeh Kebab lies in marinating the meat. The longer it rests in the marinade, the richer the taste and texture.
Ingredients of Kermanshahi Ribs Kebab (Serves 4):
- 1 kg lamb ribs (preferably meaty and fresh)
- 2 medium onions
- 1 clove of garlic
- 1 cup full-fat strained yogurt
- Salt and black pepper to taste
- A dash of oil, ideally extra virgin olive oil
Preparation of Dandeh Kebab
- In a large bowl, mix the yogurt, crushed garlic, olive oil, salt, and pepper until smooth.
- Cut the ribs between the joints into individual pieces and fully coat them in the marinade.
- Cover the bowl with a lid or wrap tightly with plastic wrap and refrigerate for at least 5–6 hours. For best results, let it rest overnight.
Grilling in Dandeh Kebab process
Once the marination time is over, remove the ribs and wipe off excess onion and garlic to prevent burning. Thread 3–4 pieces onto each skewer, depending on their size and the width of your grill. Heat the charcoal thoroughly until glowing red. Place the skewers over the heat and avoid fanning excessively—slow, even grilling is essential to cook the meat all the way through without burning the surface. Some chefs gently brush the ribs during grilling with a light sauce made from oil, lemon juice, salt, and pepper. This helps keep the meat moist and flavorful. Avoid overcooking the ribs—ideally, they should be slightly juicy in the center. If the coals begin to cool, gently regroup them and fan briefly to revive the heat before placing the skewers back.
Serving Dandeh Kebab
To serve, place a layer of flatbread at the bottom of the serving dish to soak up the rich, flavorful juices—many consider this the best part! The kebab can be served with steamed Persian rice or kateh (soft, buttery rice). Dandeh Kebab is without a doubt one of the tastiest traditional kebabs in Iran. If you ever find yourself in Kermanshah, don’t miss the chance to enjoy this extraordinary dish. We sincerely hope to welcome you soon in Kermanshah to share this unforgettable culinary experience. The Sana Persian team looks forward to hosting you in the near future.
