Sour kebab, a traditional dish of Gilan, a dish with stewed meat
Sour kebab is a very different option and a local dish of the Gilan region, which is prepared from an amazing combination of stewed meat with pomegranate paste, walnuts and local vegetables. In the list of Iranian foods, you saw that Gilan has the most variety of food in Iran
350 grams of beef or mutton
50 grams of walnuts
Pomegranate paste 1 to 2 spoons
1 onion
Chochag and parsley 2 tablespoons
Salt as needed
Chochakh: a very fragrant local vegetable
How to prepare Gilani sour kebab
First, cut the meat into pieces suitable for the stew. Grate the onion and add chochag and parsley along with walnuts and pomegranate paste. Add the meat to the above mixture and rest it in the refrigerator for 12 to 24 hours.
Pay attention, the only thing that is not added to the meat at this stage is salt because it makes the meat hard. We add salt at the end and when grilling the meat. After the chopped meats have rested well, we skewer them and grill them on charcoal. Be careful not to separate the onions and roast them with the meat.
Other kebabs
Kebab Hosseini is a wonderful dish with stewed meat
An excellent option for your parties, which is very delicious and appetizing and easy to prepare. It is enough to set aside the pieces of stewed meat to prepare this dish.
Cold meat of sheep 1 kilo
Onion 500 grams
250 grams of tail
150 grams of butter
Green pepper 250 grams
Tomatoes 500 grams
Salt, pepper and cinnamon as needed
Infused saffron as needed
Tomato paste if desired
How to prepare Hosseini kebab
First, chop all the ingredients mentioned in the recipe, including mutton, onion, pepper and tail into small pieces. Put a wooden skewer in water for a while and then oil it. And finally, stir all the ingredients together. In this order: meat, tail, onion and pepper.
Then put the skewers in a diet pan, pour black pepper, cinnamon and a little brewed saffron on it. Put it in and reduce the flame so that it releases steam.
At the end of cooking, you can add a little tomato paste and salt to the cooking ingredients. Of course, this depends on your taste. If you don’t want to use tomato paste, saffron alone can be enough to make your kebab tasty and colorful.
French lamb roast is a great dish with chunks of meat
A tasty and different kebab that is a masterpiece of the French region. And it can be used to create variety among the famous and delicious kebabs.
Lamb shoulder or thigh 1 kilo
Potatoes 1 kilo
2 squared onions
Four tomatoes
Slice 3 bell peppers
2 chopped greens
French butter 4 tablespoons
4 tablespoons of olive oil
Mixed dried vegetables including marjoram, savory, thyme and bay leaves in the required amount
Salt as needed
How to prepare French lamb roast
First, chop the meat to the size of stew and season it with salt, pepper, dried vegetables and olives. Then rest in the refrigerator for 2-3 hours. Make sure that you have to turn the meat over and over so that it tastes good.
In the meantime, cook the potatoes in the oven and then divide them into two parts and apply a little butter to each. Skewer seasoned meats with chopped vegetables, including onions, tomatoes, and bell peppers. In this way, one piece of meat and one piece of vegetables and again meat.
Place the skewers on the coals and let them grill well. Serve this tasty kebab next to tandoori potatoes and enjoy its unique taste.
In this article, I tried to teach you the types of food with stewed meat (food with pieces of meat) so that if you don’t want to make stew and want to add variety to your meals, you will get to know the options and also know a good recipe for each one.