Four-Style Persian Mixed Kebab Platter (Chahar Noe Kabab)

Prepare the minced kebab mixture (Koobideh-style): Combine the ground lamb or beef flank with a pinch of salt. Cover and refrigerate for 30 minutes to help the meat firm and bind.

Add the grated, thoroughly drained onion to the chilled meat along with salt and black pepper. Knead vigorously until the mixture becomes sticky and cohesive, indicating proper protein development.

Divide the mixture and press it evenly around flat metal skewers. Keep chilled until ready to grill.

Prepare the Bakhtiari kebab: In a bowl, combine lamb loin and chicken breast with grated onion, salt, black pepper, bloomed saffron, lemon juice, and yogurt. Mix gently, cover, and marinate in the refrigerator for 2–3 hours. Thread the marinated pieces onto skewers.

Prepare the Caucasian-style kebab: Marinate finger-size meat pieces with grated onion, salt, black pepper, and saffron for 2–3 hours. Skewer alternately with green BBQ pepper, a small piece of sheep tail fat, and onion leaf if available.

Prepare the Bulgarian-style kebab: Marinate lamb or beef pieces and chicken breast with onion, salt, pepper, saffron, lemon juice, and yogurt for 2–3 hours. Skewer, alternating meat or chicken with green BBQ pepper.

Preheat the grill to low, even heat. Grill all skewers gently, turning frequently to ensure even cooking without drying out the meat.

During the final minutes of grilling, brush all kebabs with melted butter for added richness and a glossy finish. Serve immediately, hot off the grill.