Kebab & grill
Khoy Traditional Kebab
کباب سنتی خوی
Also called: Khoy 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.
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 West Azerbaijan’s diverse food traditions and the province’s Turkic, Kurdish, and other communities.
Nutrition
| Energy | 320 kcal |
|---|---|
| Protein | 34 g |
| Fat | 18 g |
| Carbohydrate | 5 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0551 · Evidence: B (Officially supported)
Open the source page https://www.chtn.ir/news/14000703378355/%D8%B0%D8%A7%D8%A6%D9%82%D9%87-%D8%AE%D9%88%D8%B4-%D8%A7%DB%8C%D8%B1%D8%A7%D9%86%DB%8C-%D8%A8%D8%A7-%DA%86%D9%84%D9%88%DA%A9%D8%A8%D8%A7%D8%A8-%D8%B3%D9%86%D8%AA%DB%8C-%D8%AE%D9%88%DB%8C