If you only know Iranian kebab as "the chicken one" or "the ground meat one," you're missing most of the story. Persian kebab is a deep tradition with at least a dozen named varieties, each with its own meat, cut, marinade, and grill technique. Here's a guide to the most popular types — all grilled fresh at Next Stop Cafe in Winnipeg.
1. Koobideh
The most iconic Persian kebab. Hand-minced lamb and beef seasoned simply with grated onion, sumac, and salt, then pressed onto wide flat skewers and grilled over high heat. Juicy, smoky, deeply seasoned.
2. Barg
The kebab of kings — thin strips of filet mignon marinated in saffron, lemon, and onion. Cooked fast over very high heat. The most premium Persian kebab.
3. Joojeh
Saffron-marinated chicken thigh, grilled until charred outside and tender inside. The most beloved chicken kebab in Iran — and the bestseller at our restaurant.
4. Shishlik
Bone-in lamb chops marinated similarly to barg. The bone adds flavour, and the cooking style preserves the natural fat. A special-occasion kebab.
5. Sour kebab
A specialty of northern Iran — chicken or lamb marinated in pomegranate molasses and lime. Tangy, slightly sweet, and caramelised on the grill.
6. Soltani
The "sultan's kebab" — a combination of koobideh and barg on the same plate. A way to taste both classics at once.
7. Bakhtiari
Alternating chunks of marinated chicken and lamb on the same skewer. Two flavours, one bite.
8. Kebab torsh
A regional sour kebab from northern Iran using a marinade of pomegranate molasses, walnuts, and pounded herbs. Less common, deeply flavoured.
9. Jujeh polo
Not a kebab per se, but worth knowing — joojeh kebab served over saffron rice with butter. The default Iranian comfort meal.
What goes with kebab
Every Iranian kebab is served with:
- Saffron basmati rice with butter
- Grilled tomato and pepper
- A pat of butter (mandatory)
- Sumac, salt, and lemon
- Fresh herbs (sabzi khordan) on the side
- A glass of doogh, a salty yogurt drink
Where to taste them in Winnipeg
We grill koobideh, barg, joojeh, shishlik, sour kebab, soltani, and bakhtiari at 333 Pembina Hwy. Our mixed grill platter is the best way to sample multiple styles on one plate. View the full kebab menu or book a table.
FAQ
Which kebab should I try first? Joojeh or koobideh — they're the two foundations of Persian kebab.
Are all of these halal? Yes, every one.
Can I order a tasting platter for catering? Yes — our mixed grill is the most-requested catering item.