Delicious and Tasty Sour Kebab (Kabab Torsh) Recipe with veal meat + Important tips

Sour kebab is a special dish that will captivate you with its unique flavor. It’s one of Iran’s tastiest kebabs, originating from the north of the country. With its soft, crispy texture and delectable taste, it’s sure to become a favorite once you’ve tried it.

Making this delicious northern kebab is easy, just follow the recipe and you’ll get the authentic taste. Veal fillet is typically used for this kebab because of its tender texture and ability to absorb the flavors of spices and onions.

Iranian cuisine boasts various types of kebabs, with the most well-known being the pounded chicken kebab. But, if you’re looking for a distinct and memorable flavor, try the sour kebab. The sourness of pomegranate paste will leave a lasting impression.

If you enjoy sour flavors, head over to Cookingrush to learn how to make this delicious and tasty sour kebab. Get ready to experience a different and intriguing taste in your next kebab dish.

Necessary ingredients for preparing sour kebab

How to prepare delicious northern sour kebab

1. First Step

To start making our delicious sour kebab, we’ll begin by cutting the veal meat into pieces the size of Chanjeh kebab. Place the chopped meat in a suitable bowl, then chop the tomatoes and add them to the bowl.

2. Second Step

To make the base ingredients for the kebab, it’s best to finely grate the onion and garlic. Squeeze out any excess juice from the onion and add it to the bowl with the meat. Then, chop the walnut kernels and add them to the bowl as well.

3. Third Step

To enhance the flavor of the sour kebab, sprinkle some dry mint into the bowl and add pomegranate paste. Mix all the ingredients together thoroughly with your hands to ensure they are well blended and evenly distributed.

4. Fourth Step

Finally, cover the bowl with plastic wrap and place it in the refrigerator for at least 12 hours if possible. This resting time will allow the veal to absorb all the flavors and taste even better.

5. Fifth Step

Before skewering the sour kebab, take the bowl of meat out of the refrigerator and season with some salt. Mix the ingredients together once again with your hands. Now is the time to light the coals and get ready to grill.

6. Sixth Step

Assemble the meat on the skewers in an orderly fashion and place the skewers on the grill once the coals are lit. Keep in mind that due to the ingredients used in the meat, it’s important not to overcook the kebabs.

7. Seventh Step

Grill the meats slowly and patiently, ensuring that they are fully cooked. Adding a skewer of tomato and pepper alongside the sour kebab makes for a delicious addition.

8. Eighth Step

Your delicious sour kebab is now ready to eat! If you’ve grilled the meat slowly, it should be crispy and fully cooked. Serve the kebabs on a platter and enjoy!

Important tips for preparing restaurant sour kebab

• The amount of pickling in this kebab is at your discretion, and you can adjust the amount of paste to suit your taste preferences.
• Be sure not to add salt until after the meat has rested, as this will prevent the meat from becoming tough in texture.
• For a different flavor, consider adding some smoked paprika to the ingredients.
• If you enjoy a tangy taste, you can add some pomegranate juice.
• In northern regions, blue eryngo is commonly used in this kebab, but you can substitute mint or parsley if desired.
• Consider serving the sour kebab with keto rice for a tasty accompaniment.
• Because of the use of pomegranate paste, it is best to grill the meats over a low heat with mild charcoal.

Final Words

Making kebab may seem simple, but to ensure that the meat is seasoned and flavored correctly, it’s important to follow the recipe closely. This involves adding the ingredients in the right amount and order, and avoiding tough or overpowering flavors. The beauty of sour kebab is that it can be made in various ways, giving you the opportunity to try different flavors each time and enjoy the variety.