How to Make Delicious Bonab Kebab (Smashed Kebab) the Authentic Azerbaijani Way 🍖

Instructions for Making Bonab Kebab

Step 1
To make Satoori kebab, you typically need a large special cleaver (satoor), which is rarely found in home kitchens. That’s why we will grind the meat instead. If your meat grinder has a coarse setting, make sure to use that.

Step 2
Next, peel the onions and finely chop them with a knife on your work surface. Transfer the ground meat to the same surface and mix it thoroughly with the chopped onion, salt, and black pepper until well combined.

Step 3
Now, knead the meat mixture by hand for about 10 minutes until it becomes cohesive and sticky. Once mixed well, cover the bowl with plastic wrap and refrigerate it for one hour to help the meat bind better.

Step 4
After an hour, remove the mixture from the fridge and knead it slightly again. It’s time to skewer the kebabs. You should use wide, flat skewers. If you don’t have skewers specifically for Bonab Kebab, koobideh skewers will work fine.

Step 5
Take a portion of the meat mixture about the size of an orange, mold it onto the skewer, and flatten it evenly. Finally, press your thumb lightly across the kebab to create the traditional texture. Repeat this for the remaining mixture.

Step 6
Light up the charcoal grill evenly and place the skewers over it. Fan the flames lightly to help the kebabs hold their shape, then rotate the skewers every few seconds to ensure even cooking.

Step 7
Important tip: one common reason kebabs fall apart is uneven or weak heat from the coals. Make sure the charcoal is fully and evenly lit to avoid the meat falling off the skewers.

Key Tips for Preparing Azerbaijani Satoori Bonab Kebab

• Always use wide skewers suitable for koobideh kebab; thin skewers can’t hold the kebab mixture and will cause it to fall apart.

• Many skilled cooks add saffron to the mixture for extra flavor or brush brewed saffron onto the kebabs during the final stage of cooking. While this is not part of the original recipe, you can do it if desired.

• Another optional ingredient is finely chopped parsley, but if you add it, make sure the amount isn’t enough to affect the kebab’s color.

• Instead of using 1 kg of lamb, you can also use equal portions of lamb and veal for a balanced flavor and texture.

• The most important detail in making this kebab is finely chopping the onions by hand. Never grate the onions or remove their juice, as the juice adds essential flavor. Replacing hand-chopped onions with grated ones will ruin the texture and taste.