Bonab kababi

Bonab kabab (bottom-right corner) and other Iranian Azerbaijani dishes.

Bonab kabab (Template:Lang-az) (Template:Lang-fa) is a type of kebab that is made of ground mutton, onion, and salt. It is named after the city of Bonab in the region of Azerbaijan in northwestern Iran, where it is originated from, and is famous for its large size.

Preparation

First of all, you need to finely chop the onion, but not to the state of puree. Juice should pour out of it. Then you need to chop the lamb twice and put it in a bowl. Gradually add the onion, salt and pepper and mix for 10 minutes. When the mixture is ready, you need to cover the bowl with a film and leave it in the refrigerator for an hour.

After that, you will need to put the resulting mixture on a wide spit with the help of warm water. The roasting process differs from the roasting process of an ordinary kebab in that at first the flame in the fire should be strong, and the spit should be turned quickly (every 10 seconds). When cooking Bonab kebabs on the grill, you can grease them with butter and saffron. After 2 minutes, when the kebab becomes creamy, at this stage slowly turn the skewers every few minutes so that the meat is thoroughly fried.

• 
  Bonab kabab with sangak bread, tomato, onion, green chili pepper, and sour orange
• 
  Bonab kabab