Name: Lari Kabab (Kabab-e Kenjeh-ye Lari)
Prep time: 8 h 20 min
Cook time: 10 min
Total time: 8 h 30 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 2 tablespoons olive oil; 2 cups/480 g plain thick yogurt/labneh; 2 teaspoons fine sea salt; 2 large white onions, peeled and coarsely sliced; 2 tablespoons coriander seeds, crushed; 2 teaspoons freshly ground pepper; 1 teaspoon red pepper flakes (optional); 2 lb/900 g skinless and boneless chicken thighs, or lamb or beef tenderloin, cut into 2 in/5 cm pieces, rinsed with cold water and patted dry; ½ cup/120 g oil or melted butter; 1 package (12 oz/340 g) lavash bread; 2 to 3 limes, cut in half; 12 flat ½ in/1 cm-wide, sword-like metal skewers, or 16 wooden skewers, soaked for 2 hours (to prevent them from burning on the grill), and once skewered with the meat, placed in oiled grill-baskets for cooking on the grill.; 2 onions, peeled and quartered; 2 tablespoons sumac powder (optional); 3 cups/255 g fresh basil leaves

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
9 hr

Appears in

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.