u/PARSI_Madrid

Persian grilling is one of the oldest barbecue traditions in the world — completely different technique from Western BBQ.

What makes Persian kebab unique:

The skewers — flat wide metal skewers, not round ones. The meat wraps around them and cooks from inside and outside simultaneously. Essential for Kubideh — round skewers simply don't work.

The technique — constant rotation every 60-90 seconds. Never leave it. The outside chars slightly while the inside stays juicy. Persian kebab should never be dry.

Our two signature kebabs:

Kubideh — minced lamb mixed with grated onion, turmeric and spices. Kneaded until sticky, shaped on flat skewers. The most technical Persian kebab — if the meat falls off the skewer, the mixture wasn't worked enough.

Joojeh Kebab — chicken marinated overnight in saffron, lemon juice and onion. The saffron turns the chicken golden as it grills.

Both served with saffron rice, grilled tomatoes and fresh herbs — exactly as enjoyed across Iran for thousands of years.

Happy to answer any questions about technique! 🇮🇷🔥

This is Kubideh Kebab — one of the most iconic dishes in Persian cuisine and a daily staple at PARSI, our halal restaurant in Madrid near Plaza de España.

Kubideh is minced lamb seasoned with traditional Persian spices, shaped on skewers and grilled to perfection. Served with saffron rice, grilled tomatoes and fresh herbs — exactly as it is enjoyed across Iran.

At PARSI we prepare it fresh every day with halal certified meat — no shortcuts, no compromises.

If you are ever in Madrid and looking for authentic Persian food or a trusted halal restaurant — this is where you need to go.

📍 Calle Luisa Fernanda 8 · Near Plaza de España ⭐ 4.8 TripAdvisor · 🏆 Travellers' Choice 2025 🌐 parsi.es