Kebab & grill
Shandiz Shishlik
شیشلیک شاندیز
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 4 h
- Makes
- 4 servings (Estimated)
- Kind
- Kebab & grill
- Where it is eaten
- Provincial
- Serving
- 220 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.
Combine the meat or chicken with the listed seasonings and refrigerate for about 4 hours.
Trim and portion the meat, chicken, fish, or other main ingredient for grilling.
Mix with onion and the listed seasonings; knead ground mixtures well or marinate whole pieces.
Thread onto skewers or shape as required.
Grill over hot charcoal or a grill, turning regularly until cooked but still juicy.
Serve with rice or bread, grilled tomato, and traditional accompaniments.
Cook's notes
Do not cut the ribs too thin, and lightly dry their surface after marinating before grilling. High heat helps brown the exterior while keeping the meat juicy.
Background
Shandiz Shishlik is part of the tourism and restaurant identity of Shandiz in Razavi Khorasan and is closely tied to leisure and pilgrimage travel around Mashhad.
Nutrition
| Energy | 420 kcal |
|---|---|
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrate | 4 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: IR0107 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods