RECIPESPERSIAN FOOD

Shishlik Kebab Recipe”Persian Mutton Ribs”+5 Nutritional value

If I want to name one of the most luxurious dishes and kebabs in Iran, I will go to Shishlik. It is an extremely delicious lamb kebab. I ate this dish for the first and last time in a restaurant after many years, and the taste of this excellent dish is still under my tongue.

An excellent and delicious kebab that is very soft and delicious.

Shishlik means “kabab attached to a skewer”. Shishlik is a popular kebab in Iran, Azerbaijan, and Russia. In Iran, you can find this delicious dish on the menu of almost every classic restaurant. Lamb or mutton is usually used to prepare this kabab, which is considered one of the most expensive restaurant dishes.

What is a Shishlik kebab?

What is a Shishlik kebab

Shishlik kebab is one of the most delicious and extremely popular dishes among Iranians that no one can ignore. The wonderful aroma and unique taste of this food can attract anyone.

Originally the origin of Shishlik reached the Caucasus, Central Europe, and Western and Central Asia. Russians and Turks are skilled in preparing lamb kebab and call it “shashlik”.

It is prepared from 6 pieces (no more) of lamb meat. But the reason for all this popularity is the way to prepare and use fresh meat.

Anyway, as you know, this kebab is different in terms of appearance from different kebabs such as kabab koobideh, kabab barg, dande kabab, kabab soltani, kabab ghafghazi, etc., in which minced meat or boneless meat is used. It means we are faced with a different texture and taste in Shishlik.

Of course, the way to prepare this kabab and its cooking method differs from other Iranian kebabs; you should use lamb ribs to cook it.

The most important part of cooking this dish is this part. If you also like to make this kebab at home and enjoy its wonderful taste, we suggest you stay with us until the end of the article to learn how to cook this dish.

With the ingredients included in this recipe, you can prepare kebabs for 4 people. To make more or less kebabs, multiply or divide the ingredients. Stay with meals cook by learning how to cook kebab shishlik.

Is it shish or shashlik?

In the general language, people call this kebab shish-like because of the placement of six of these kebabs next to each other and because the number 6 is pronounced as shish in the Persian language.

The difference between dande kabab and shishlik

The difference between dande kabab and shishlik

If you’ve ever confused dande kabab with shishlik, it’s time to learn more about this kabob.

What is shishlik?

It is true that in the preparation of dande kabab, like shishlik, lamb ribs are used, but usually, minced meat is also used, and of course, you probably know that dande kabab is one of the original and old dishes of Kermanshah.

In addition, they use some tomato paste and Kermanshahi oil to flavor this food.

In addition, the meat cutting is also different in these two kebab models, despite some similarities. Finally, both ingredients are used to marinate and season the meat, and the cuts of these two kebabs are different.

How to make shishlik? (Shishlik recipe)

How to make shishlik

For: 4 people

Preparation time:15 minutes

Cooking time:45 minutes

Ingredients:

Mutton ribs 12 pcs
Butter 0.2 pound
Large onions 3 pcs
Lemon juice 8 tablespoons
Brewed saffron 1 tablespoon
Spices (salt and pepper) as needed

Instruction:

instruction shishlik

1. At the beginning, you need to season the lamb ribs. To do this, choose a suitable bowl, and after washing the ribs well, pour them into the container.

season the lamb ribs

2. Grate the onions using a fine grater and press well with your hand to extract the juice.

3. Add the onion juice to the ribs in the dish. Also, add lemon juice, oil, saffron, and spices to the ribs.

4. Now, for the ingredients to reach the ribs well, massage the ingredients on them with your hand.

massage the ingredients on them with your hand

5. Next, for the ingredients to mix well with the meat, put it in a container with a lid and put it in the refrigerator for 12 hours.

6. After the required time, remove the meat from the refrigerator and start cooking it.

7. You need to skewer the ribs; to do this, it is better to use large and wide skewers. You can also grill kebabs at home without skewers.

You can also grill kebabs at home without skewers

grill the shishliks

8. When the skewering of the ingredients is finished, you need to prepare the charcoal for grilling. This step is very important because if the coals are evenly lit, it will prevent your barbecue from tasting smoky.

9. Now put the kebabs on the coals and let them cook well on low heat. Also, to make the taste of the kebab more delicious, melt some butter and apply it to the ribs with a brush while cooking. Doing this will also prevent the kebab from drying out.

10. If you like, prepare the tomato as a grill and enjoy it with a kebab.

prepare the tomato as a grill and enjoy it

Your kebab is ready, and you can serve it with rice or bread.

shishlik is ready

How to make shishlik in an oven

To cook shishlik in the oven, the preparation steps of the ingredients are completely in accordance with what we said above. Just wrap the ribs in foil and refrigerate after you season them.

After the required time, take the ribs out of the refrigerator and put them in the oven wrapped in foil for 2 hours at a temperature of 163 degrees Celsius.

After the ribs have cooked in the foil for two hours, remove them from the oven and open the foil. Please leave it in the oven for another half hour without foil until the core of it is cooked well, and after this time, your unique shishlik is ready.

You can also serve this dish with vegetables such as grilled peppers and tomatoes.

Nutritional value of shishlik

Nutritional value of shishlik

Shishlik has the following nutrients per 100 grams:

  • 68 grams of carbohydrates
  • 36 grams of protein
  • 58 grams of fat
  • 24 mg of vitamin E
  • mg of vitamin C
  • 61 mg of vitamin B3
  • 71 mg of vitamin B4
  • 19 mg of vitamin B12
  • 31 mg of phosphorus
  • 89 mg of potassium
  • 308 mg of sodium
  • 28 mg of magnesium

How to serve shishlik

Iranians serve shishlik kebab with pilaf as the main dish for dinner or lunch. Since this dish is usually served in restaurants, a bowl of soup (usually soup jo) will be served as an appetizer before the kebab. A salad shirazi, lettuce salad, or a cup of yogurt such as mast o khiar or mast o musir can also be side dishes.

In some restaurants, you can find seer torshi as another side dish. Besides shishlik kebab, all drinks, including water, soda, and cola are served. However, Persian Doogh (Persian yogurt drink) is always the best drink to serve with all kinds of kabab.

Notes:

notes for shishlik recipe

 

  • As we said, kebabs should not dry out during cooking, so always remember the butter.
  •  To make your meat more tender, you can prepare some mashed kiwi and put the meat in it; also, using an apple cider vinegar spoon will be effective.
  • If you don’t have access to charcoal, you can cook the kebabs in the oven or on a gas flame.
  • In order to make the meat crispy and soft, or in other words, to line up the meat texture, we need some types of acid, and onion can do this well within a 24-hour period.
  • The main reason for the deliciousness of any kabab, especially shishlik, is that the meat is prepared from a young animal! That’s why they recommend lamb.
  • Some believe that the meat should be up to a week!!! It should be left in the refrigerator until it goes stale, but no chef confirms this, and the maximum suitable time is 24 hours, which makes the meat more tender and delicious.

 

FAQ

1. What is served with shishlik?

With shishlik is served mast o musir, zeytoon parardeh, sabzi khordan , nan sangak and Persian rice.

2. Can I freeze this kabab?

No, this kabab must be used fresh.

3. Is it shish or shashlik?

In the general language, people call this kebab shish-like because of the placement of six of these kebabs next to each other and because the number 6 is pronounced as shish in the Persian language.

 

Did you like a recipe for this food?

  • If you have experience eating shashlik stew, please say your comment.
  • If you are looking for vegetarian food, I don’t suggest you this kabab.
  • You can ask me questions about this food paste in the comments. I will answer your questions as soon as possible.
  • If you make this kabab and love the taste of it, please share your pic with us on @meals cook Facebook & mail.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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