Recipe

Venetian-style Kabab Torsh

Savory Venetian Vinegar-Marinated Kababs

4.5 out of 5

This recipe brings the flavors of Iranian Kabab Torsh to the vibrant cuisine of Venice. The succulent meat is marinated in a tangy vinegar-based sauce, resulting in a dish that is both rich in flavor and culturally diverse.

Meat Dish› Kabab torsh

Asian cuisine› Arab cuisine› Iranian cuisine

European cuisine› Mediterranean cuisine› Italian cuisine› Venetian cuisine

Preparation time

15 minutes

Cooking time

10-12 minutes

Total time

2 hours 27 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Low-carb diet, Gluten-free diet, Dairy-free diet, Paleo diet

Allergens

N/A

Not suitable for

Vegan diet, Vegetarian diet, Kosher diet, Halal diet, Nut-free diet

Ingredients

In this Venetian adaptation of Kabab Torsh, we incorporate the traditional flavors of Venetian cuisine to create a unique fusion dish. While the original Iranian recipe uses ingredients like pomegranate molasses and Persian spices, we substitute them with local Venetian ingredients such as red wine vinegar and Italian herbs. This adaptation adds a distinct Venetian twist to the dish, resulting in a harmonious blend of flavors from both cultures. We alse have the original recipe for Kabab torsh, so you can check it out.

500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
1/2 cup (120ml) red wine vinegar 1/2 cup (120ml) red wine vinegar
2 tablespoons olive oil 2 tablespoons olive oil
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried thyme 1 teaspoon dried thyme
1 teaspoon dried rosemary 1 teaspoon dried rosemary
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 20g, 7g
Carbohydrates (total, sugars): 1g, 0g
Protein: 32g
Fiber: 0g
Salt: 0.6g

Preparation

1.
In a bowl, combine the red wine vinegar, olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper.
2.
Add the cubed meat to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3.
Preheat the grill to medium-high heat.
4.
Thread the marinated meat onto skewers, leaving a small gap between each piece.
5.
Grill the kababs for about 10-12 minutes, turning occasionally, until they are cooked to your desired level of doneness.
6.
Remove the kababs from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

Red wine vinegar — Choose a good quality red wine vinegar for the best flavor. If you prefer a milder taste, you can use a combination of red wine vinegar and balsamic vinegar.
Dried herbs — If you have access to fresh herbs, you can substitute them for the dried herbs. Use three times the amount of fresh herbs as the recipe calls for dried.

Tips & Tricks

For extra tenderness, you can add a tablespoon of plain yogurt to the marinade.
Soak wooden skewers in water for 30 minutes before using them to prevent them from burning on the grill.
Serve the kababs with a side of grilled vegetables and a squeeze of lemon for a refreshing twist.

Serving advice

Serve the Venetian-style Kabab Torsh hot off the grill, accompanied by a fresh salad and some crusty bread. The tangy flavors of the marinade pair perfectly with the vibrant Venetian cuisine.

Presentation advice

Arrange the grilled kababs on a platter, garnished with fresh herbs such as parsley or basil. Drizzle some extra olive oil over the top for a glossy finish. Serve with a side of grilled vegetables for a colorful and appetizing presentation.