Lari Kabab

Kabab-e Kenjeh-ye Lari

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Preparation info

  • Serves:

    4 to 6

    • Difficulty

      Easy

    • Ready in

      9 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Lar is a small town on the road from Shiraz to the Persian Gulf. This delicious kabab, one of their specialties, is usually served at weddings and on religious occasions. It is traditionally made with lamb, goat, or beef loin, but I prefer it with chicken thighs. I adapted this recipe from one by Ghasem Haydari, the chef at Fulad Restaurant, one of the oldest restaurants in old-town Lar (photo of the restaurant's grill opposite). He was wonderfully generous with his knowledge and time.

Ingredients

Method