Iranian kebab is not fast food. It is a craft that begins with the butcher's knife, continues through the marinade bowl, and ends over glowing charcoal. In Dubai, where every mall food court sells something called 'kebab', the real thing is harder to find — but it is worth the search.
At Alvand, we have been charcoal-grilling Persian kebabs since 1991. Our kitchen runs on mangal — the traditional open charcoal brazier — because gas and electric grills cannot produce the smoke, char and caramelisation that define authentic Iranian kebab. This guide explains every major type, how it is prepared, and what to look for when you order.
