Kabobs & Meats

Cubes of marinated beef threaded onto skewers and grilled — the classic sheesh kabob.

A rich braise spooned over bread.

Marinated chicken grilled over open flame.

Skewers of marinated chicken grilled over open flame.

A second preparation of grilled chicken kabob.

A grilled kabob in the Doshi style.

Meat braised with a double measure of onion, the dish's namesake.

A second take on the double-onion braise.

Spiced minced meat wrapped around a boiled egg, then cooked.

Marinated fish grilled on the skewer.

Skewered fish, grilled over flame.

Skewered, grilled liver.

Seasoned ground meat shaped and grilled on the skewer.

Meat seared and simmered in a karahi with tomato, garlic, and green chili.

aka Kabob e Sikhi e Kofta

Marinated lamb chops grilled over coals.

Skewered cubes of marinated lamb, charcoal-grilled.

Grilled lamb ribs.

Slow-braised lamb shank, falling from the bone.

Grilled lamb loin chop.

A second take on the soft, split-pea-bound minced kabob.

AKA Lola Kabob, chicken or beef

Kabob braised in the pot rather than over fire.

Fish cooked in the pot, kabob-style.

A royal pairing of koobideh and barg kabob on one plate.

Marinated salmon grilled over flame.

Grilled salmon with mushrooms and asparagus.

The shepherd's kabob — generous cuts of lamb grilled simply over fire.

A Pashtun lamb kabob seasoned simply with salt, grilled in its own fat.

Marinated shrimp grilled on the skewer.

Cubes of marinated meat grilled on the skewer.

A flat, spiced patty of minced beef from the east, fried crisp and fragrant with coriander.

Whole chicken stuffed and roasted.

Yogurt-and-spice marinated chicken roasted in a clay oven.

Marinated turkey grilled on the skewer.

Skewered veal, grilled over flame.