Bakhtiari Mixed Grill

Name: Bakhtiari Mixed Grill (Kabab-e Bakhtiari)
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: ½ cup/60 ml oil; 1 tablespoon fine sea salt; 2 large yellow onions, peeled and thinly sliced; ¼ cup/55 g butter or 60 ml oil; 1 teaspoon freshly ground pepper; 2 cloves garlic, peeled and sliced; 8 green serrano peppers; 12 Capri/cocktail tomatoes; 2 green bell peppers, cut into 3 in x 2 in/7.5 cm x 5 cm strips and soaked in boiling water for 10 minutes to help with skewering; 1 package (12 oz/340 g) lavash bread; ¼ teaspoon ground saffron threads dissolved in 1 tablespoon warm water; ½ cup/120 g thick yogurt; 2 lb/900 g lamb loin (fillet), or beef or veal (tenderloin), rinsed, patted dry, and cut against the grain into 3 in x ½ in/7.5cm x 1 cm strips; 2 lb/900 g, skinless and boneless chicken thighs or breast, rinsed, patted dry, and cut into 3 in x 2 in/7.5 cm x 5 cm strips; 2 large onions, peeled, quartered and layers separated; 2 tablespoons sumac powder (optional); 6 flat, ½ in/1 cm wide metal skewers; 2 tablespoons fresh lime juice

Kabab-e Bakhtiari

Preparation info

Serves:
6 to 8

Difficulty
Easy
Ready in
25 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

marinade

2 large yellow onions, peeled and thinly sliced
1 tablespoon fine sea salt
½ cup

Asia
Iran
Main course

Method

For the marinade: Place the onions in a non-reactive container, add the salt, and use your hands to toss well. Allow to sit for 20 minutes for the onions to release their juices. Add the oil, yogurt, saffron water, pepper, and garlic, and mix well. Add the lamb and chicken, and toss well. Cover and allow to marinate in fridge overnight, and up to 24 hours.