The Art of Persian Grilling: Choosing the Right Skewers for Authentic Kebab
Grilling is at the heart of Persian cuisine, with juicy kababs sizzling over open flames. Whether it’s the legendary Kabab Koobideh (minced meat skewers), Jujeh Kabab (marinated chicken skewers), or Barg (thinly sliced beef/lamb skewers), the choice of skewer is just as important as the marinade.
Persian barbecuing isn’t just about the fire - it’s about precision. The size, thickness, and shape of the skewer play a crucial role in how well the meat cooks. In this guide, we’ll break down the essentials of selecting the perfect Persian skewers and why they matter.
Traditional Persian Grilling: A Culinary Art
In Iran, grilling (Kabab-Pazi) is more than just cooking; it’s a social experience. Family gatherings, picnics in the mountains, and street-side restaurants all feature open charcoal grills, where skewers of meat slowly cook to perfection over glowing embers.
Unlike Western barbecue, where meat is often grilled on grates, Persian grilling uses skewers exclusively. This method allows for even cooking, easy handling, and better charring of the meat.
Choosing the Right Skewers: Size & Shape Matter
Persian skewers, known as "Sikh" (سیخ), are traditionally made of stainless steel and have a flat rather than round shape. This keeps the meat in place and prevents it from spinning while grilling.
Flat Skewers for Kabab Koobideh (Minced Meat Kabab)
- Size: 2-2.5 cm wide, 64 cm long, 1 mm thick
- Why? The wider surface area supports the soft, minced meat mixture, preventing it from falling off.
- Best for: Kabab Koobideh, Kabab Barg, and Lamb Kababs
Narrow Skewers for Jujeh Kabab (Chicken Skewers)
- Size: 1-1.5 cm wide, 64 cm long, 1 mm thick
- Why? Chicken pieces are firmer than minced meat, so they don’t need a wide skewer. Narrow skewers help the chicken cook evenly inside while getting a good char outside.
- Best for: Jujeh Kabab, Vegetable Skewers, and Fish.
Round vs. Flat Skewers: Which One to Use?
- Flat skewers are ideal for meats as they hold the shape and prevent food from spinning.
- Round skewers are rarely used in Persian grilling but work for smaller items like vegetables or seafood.
The Key to Perfect Persian Grilling
- Use Metal Skewers Over Wooden Ones:
While wooden skewers are common in other cuisines, they burn easily and don’t conduct heat as well as stainless steel. Metal skewers heat up, helping the meat cook evenly from the inside.
- Keep Skewers Elevated Over the Fire:
Persian grills are designed to keep the skewers slightly above the flames, preventing direct contact with the heat source. This ensures slow, even cooking and enhances the smoky flavor.
- Don’t Overcrowd the Skewers
Leave small gaps between pieces of meat to allow heat to circulate. This prevents uneven cooking and ensures a perfect sear.
Pro Tips for Grilling Like a Persian Chef
- Oil the skewers lightly before adding meat to prevent sticking.
- Flip the skewers frequently for even charring.
- Use saffron and butter at the end for extra flavor.
- Let the meat rest for a few minutes before serving to retain juices.
Where to Find Authentic Persian Skewers?
If you're serious about Persian grilling, investing in high-quality stainless steel skewers is essential. Many Persian specialty stores or online shops carry them, but you can also check Caspian Flavors’ shop.
Grilling in Iran is an art that combines the right techniques, ingredients, and tools. Selecting the correct skewer size and shape is just as important as marinating your meat or getting the fire just right. With flat, sturdy skewers, you can achieve restaurant-quality Persian kebabs at home.