Kabab Bakhtiari (Bakhtiari Kebab, کباب بختیاری) is another delicious Persian Kebab that is somehow a mixture of Kabab Barg and Joojeh Kabab. Bakhtiari people of Iran used to cook this kebab by using lamb and tail fat. As time passed, it changed to a mixture of Chicken and lamb. First, it was only made in Chaharmahalo Bakhtiari province of Iran; soon it paved its way to other cities and even the other countries in the middle east. Nowadays it is an affixed item at Iranian traditional restaurants. They serve it with Chelow like all other Kebabs. It is an official food, and you can serve it for your official guests. You may see, this kebab being served at wedding parties or funerals.
It is an expensive food and somehow considered a classy one in Iran. If you know how to make Joojeh Kabab and kabab Barg, then you won’t have difficulties making Bakhtiari kebab.
Different types of Kabab Bakhtiari:
Totally in Persian cuisine, when a Kabab is made of Chicken and lamb, they call it Bakhtiari. In the past, the lamb always was cooked in Kabab Barg style and the Chicken in Joojeh Kabab style. Nowadays some restaurants offer Kabab Bakhtiari with ground meat. Moreover, there can be a difference in appearance. For example, the regular Bakhtiari has one chicken part and one lamb part. However, in some restaurants, it is half chicken nad half lamb on the skewer. Another difference that you may face is that, in some regions, they serve it with bread such as Sangak, and in some others, they serve it only with Chelow.
Important Nutrition Facts about Kabab Bakhtiari:
100 gr of Bakhtiari Kebab has about 242 kcal. It has 1.06 carbohydrates, 10 gr protein, and 20 gr fat. Moreover, it contains 0.64 mg vitamin E, 1.64 mg vitamin C, 2.52 mg vitamin B3, 11.37 mg vitamin B4, and about 1 mg vitamin B 12. It also includes 9.86 mg calcium, 10.27 mg magnesium, 74 mg phosphor, 137 mg potassium, and 402 mg sodium. It contains some other critical vitamins and minerals in smaller amounts.
Persian Kababs do not cover a vegan or vegetarian diet. The only component that you can use in this food as a vegan may be the grilled vegetables next to Kabab and the Chelow.
Serving style of Kabab Bakhtiari:
Iranians serve Kabab Bakhtiari with a dish of Chelow as the main course for dinner or lunch. In Azerbaijan provinces, usually, a cup of hot soup is served before the Chelow Kabab. Like other Kababs, grilled tomatoes and grilled peppers are the side garnishes for Bakhtiari Kebab, and a bar of butter is a garnish for Chelow. Fresh onions, Salads, such as lettuce salad or Shirazi salad, Zeytoon Parvardeh (Stuffed olives), and Torshi (pickles) are some of the typical side dishes. You can serve all drinks next to Chelow Kabab. However, the common drinks are soda drinks such as Cola or Doogh (Persian yogourt drink).
What are the ingredients?
The main ingredients are lamb and Chicken. You also need some other ingredients such as some spices and vegetables to marinate the meat before cooking. Indeed it is precisely like marinating Barg Kebab and Joojeh Kabab. It would be best if you prepared lemon juice, soy sauce, salt, pepper, some bell peppers, sumac, brewed saffron, butter or vegetable oil, olive oil, onions, and garlic. It is optional to use garlic.
How to cook Kabab Bakhtiari?
First prepare a sauce by shredded onions, soy sauce, pepper, and salt to marinate the lamb. Mix all the ingredients and marinate the lamb with it for 12-24 hours. Then mix onion’s stock juice with saffron, pepper, salt, and olive oil and marinate the Chicken inside it for 12-24 hours. Slice the onions and bell peppers and add them to the meats at last hours of marinating in the fridge. Finally at last hour of marinating add lemon juice to the meats. Attach one piece of lamb and one piece of Chicken to the skewer and brush the front side of Kababs with butter and saffron and salt.
This recipe is adequate for four people. The preparation time is 15 minutes, and the cooking time is 30 minutes. It would be best if you considered a 12 hour marinating time.
- 6 oz chicken (breast)
- 6 oz lamb (fillet)
- 1 bell pepper
- 1 onion
- ½ cup brewed saffron
- 1 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- 2 tablespoon soy sauce
- 1 oz butter
- 1 teaspoon pepper
- 1 teaspoon salt
- After cleaning and washing the meats cut them into 3-inch squares.
- Shred the onions into a bowl and distill the juice in another bowl
- Mix some pepper, salt, and half of the oil with onions and marinate the lamb inside it for 12-24 hours in the fridge.
- Mix the onion’s juice with salt, pepper, half of the saffron and oil and marinate the Chicken inside that for 12-24 hours
- Slice the bell pepper and add them to the meats at the last 5 hours of marinating
- Add lemon juice at the last hour of marinating.
- Stick the meats into the skewers. (1 lamb, 1 chicken...)
- Roast the meats on a barbecue
- Brush the meats with melted butter and saffron
- You can make this Kabab using small wooden skewers and a pan.
- Grill 4 firm tomatoes along with this Kabab.
- Serve sumac while serving the Kabab.