SAEDNEWS: Binab Kebab: A Delicious Traditional Iranian Kebab Originating from Binab County
According to Saednews, Kebab Bonab is one of the most famous local kebabs in Iran, originating from the Azerbaijan region. It is known for its large size compared to standard koobideh kebab and has a history of over 100 years. It is now widely popular across Iran and among international tourists, and it is also in the process of being registered as a global heritage dish.
Ingredient | Amount |
|---|---|
Lamb fillet | 400 g |
Beef sirloin | 400 g |
Butter | 50 g |
White onions | 3 medium |
Salt | As needed |
Black pepper | As needed |
Traditionally, this kebab is made using a large cleaver, but since that is uncommon in most homes, the meat should be ground using a meat grinder. If possible, use a coarse grind for better texture.
Finely chop the onions. Combine ground meat, chopped onions, salt, and black pepper in a large bowl. Mix thoroughly until fully blended.
Knead the mixture by hand for about 10 minutes until it becomes sticky and cohesive. Then cover the bowl with plastic wrap and refrigerate for 1 hour to improve texture and stickiness.
Remove the mixture from the refrigerator and knead it briefly again. Shape the meat onto large, flat skewers. If special Bonab skewers are unavailable, standard koobideh skewers can be used.
Take a portion of meat about the size of an orange, place it on the skewer, and evenly spread it along the length. Press patterns into the surface using your thumb.
Prepare a charcoal grill with evenly distributed heat. Place the skewers over the fire and continuously rotate them to ensure even cooking.
Uneven or weak charcoal heat may cause the meat to fall off the skewers. Proper, consistent heat is essential for keeping the kebab intact.
Use meat with sufficient fat content to ensure softness and juiciness.
Lean meat will result in a dry and tough kebab.
Adding butter or saffron sauce can improve softness and enhance flavor.
Proper kneading is key to achieving the signature sticky texture of Bonab kebab.
