Caspian Sweet + Sour Kababs

Kabab-e Torsh


Preparation info

  • Serves

    6 to 8

    • Difficulty


    • Ready in

      25 min

Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

Last summer I had the best sweet and sour kabab in a small village near Rasht, by the Caspian Sea. It was served with plenty of herbs and mirza qasemi (Eggplant and Egg Spread).


  • 3 lb (1.35 kg) boneless chicken thighs, lamb or beef tenderloin, cut into 2½ in (6 cm) pieces


  1. Place the meat in a non-reactive container or bowl.
  2. Combine all the ingredients for the marinade in a food processor and pulse until you have a grainy mixture.
  3. Pour over the meat and toss well. Cover with a lid or plastic wrap and marinate in the fridge for at least 24 hours or up to 48 hours.
  4. Start the barbecue 30 minutes before you want to