Kebab platter recipe

Chef Heider Shirazi shares his signature dish


The Radisson Blu Deira Creek’s Iranian restaurant is steeped in authenticity, from its decor to its dishes, such as this Iranian feast must-have, the kebab platter.

Chef Heider says: ‘The kebab platter is not only the signature dish in Shabestan, but also in Iranian cuisine in general. This dish is a must on any Iranian table and, without it, it just feels like something is missing. An Iranian meal is like a feast, no matter what the occasion – and the kebab platter is the main element in this feast.’

The recipe

(Serves four)
• 1 piece baby chicken (cut into eight pieces)
• 300g lamb fillet
• 2 pieces koobideh kebab (150g)
• 6 prawns (medium/large)
• 300g hammour fillet

• 1 grilled tomato
• 1 white onion
• 1 dill pickle
• 2 slices of lemon

• 200ml white onion juice
• ½ cup lemon juice
• ½ tbsp spoon jeerah powder
• 1tbsp spoon black pepper powder

1 Separate the meat into individual containers.
2 Prepare the marinade by mixing all the ingredients in a separate, clean bowl.
3 Add the marinade to the meat and rub thoroughly. Leave all to rest for 24 hours.
4 Neatly arrange the marinated meat on a skewer. Grill over charcoal of moderate heat.
5 When the meat is done, serve with three kinds of rice, ie white, green and jeerah rice.
6 Garnish with grilled tomato, Iranian dill pickle, white onion and a couple of slices of lemon.

The chef

Name: Heider Shirazi
Nationality: Iranian

Chef Heider has held various executive chef positions for government-owned establishments in Iran as well as Hilton Tehran. He has been working as the Iranian chef de cuisine at Shabestan, Radisson Blu Deira Creek, for a loyal 17 years. He brings true authenticity to Shabestan’s dishes.

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