Persian kebab is not a single dish — it's an entire family of dishes, each with its own meat, cut, marinade, and grill technique. At Next Stop Cafe in Winnipeg we grill every classic Persian kebab over real charcoal, the way they've been made for centuries. Here's a guide to the art of Persian kebab making.
Koobideh — the people''s kebab
The most iconic Persian kebab is koobideh: hand-minced lamb and beef, mixed with grated onion, sumac, and salt, then pressed onto wide flat skewers and grilled over high heat. The technique is everything — too soft and it falls off, too tightly packed and it dries out. Done right, it's juicy, smoky, and perfectly seasoned.
Barg — the kebab of kings
Barg means "leaf," and that's exactly what it looks like: thin, wide strips of filet mignon marinated in saffron, lemon, and onion, then grilled fast over high heat. It's the most premium Persian kebab and the benchmark of a kitchen's skill.
Joojeh — the saffron classic
Joojeh kebab is boneless chicken thigh marinated in yogurt, saffron, lemon, and onion for 24 hours, then grilled until the surface chars and the inside stays moist. It's the most beloved Persian chicken dish — bright, golden, and unmistakably saffron-perfumed.
Shishlik — the showstopper
Shishlik is bone-in lamb chops, marinated similarly to barg but cooked with the bone for extra flavour. It's the kebab Persians order on special occasions.
Sour kebab — the regional star
A specialty of northern Iran, sour kebab uses a pomegranate-and-lime marinade to create a tangy, almost sweet-and-sour profile. See our dedicated sour chicken kebab post for the full story.
What makes a Persian kebab Persian
- Marinade with purpose — yogurt, onion, saffron, and lemon, each playing a specific role.
- Real charcoal — gas grills can't replicate the depth of smoke and char.
- Served on saffron rice — butter, sumac, and grilled tomato are non-negotiable.
- Fresh herbs and pickles on the side — to cut and refresh between bites.
Taste the full range
All of these kebabs are on our menu at 333 Pembina Hwy. We recommend the mixed grill platter for first-timers — koobideh, joojeh, and barg on one plate. View the kebab menu or book a table.
FAQ
What's the difference between koobideh and shish kebab? Koobideh is minced and pressed; shish kebab is cubed and skewered.
Is Persian kebab spicy? No — it's seasoned, smoky, and herbaceous, but not hot.
Can I order kebab platters for catering? Yes, our mixed grill platters are the most popular catering item we make.