Kebab & grill
Bonab Kebab
کباب بناب
Also called: Bonab Satouri Kebab
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 4 servings (Estimated)
- Kind
- Kebab & grill
- Where it is eaten
- Provincial
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- fresh fatty lamb 400 g
- onion 200 g
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Marinate/rest meat before grilling
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Portion the meat or main ingredient evenly.
Season or knead with onion and spices.
Place on skewers or a grill.
Grill over hot, controlled heat.
Serve with bread or rice.
Cook's notes
Cut pieces evenly and avoid putting very wet meat on the grill; high heat with controlled timing helps retain juiciness.
Background
This item is associated with East Azerbaijan’s food heritage, where kebabs, kufteh, dolma, ash, breads, and grain-based foods are important in urban and rural traditions.
Nutrition
| Energy | 320 kcal |
|---|---|
| Protein | 34 g |
| Fat | 18 g |
| Carbohydrate | 5 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0660 · Evidence: A (Directly documented)
Open the source page https://www.visitiran.ir/fa/cuisine/%DA%A9%D8%A8%D8%A7%D8%A8-%D8%A8%D9%86%D8%A7%D8%A8