Sweet + Sour Kabab

Kabab-e Torsh


Preparation info

  • Makes 6 skewers, serves


    • Difficulty


    • Ready in

      35 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

My cousins Naz and Raz took us to the Lotfi Restaurant in Chaboksar near Ramsar (photo on the facing page). I had the best sweet and sour kabab there. They served it with an eggplant/miraza qasemi side dish and golden crusted rice/polow ba tah-dig.



  • 2 lb/900 g skinless and boneless chicken thighs, or lamb or beef tenderloin cut into 2½in/6 cm chunks


  1. For the marinade: Place all the ingredients for the marinade in a food processor and pulse until you have a grainy mixture. Place the chicken in a non-reactive container or bowl and pour the marinade over it. Toss well, then cover (using plastic wrap if your container doesn’t have a lid) and allow the chicken to marinate in the fridge for at least 8 hours and up t