Iranian Kebabs

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

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  • 1 lb minced lamb, the best quality you can buy (my halal butcher minces mine fresh from lamb chunks)
  • 2 slices white bread soaked, then squeezed so water is extracted, leaving a wet dough
  • Gormeh sabzi – mixed dried Iranian herbs
  • 2 finely chopped spring onions
  • 1 tsp chopped garlic
  • Salt and pepper
  • Ayvar (a red pepper paste you can find in Iranian shops)
  • A little sunflower oil


  • Mix everything together well, then press into thinnish sausage shapes.
  • Impale on metal skewers and bake in a hot oven (400°F, 200°C, gas mark 6), turning over every ten minutes until cooked.