Kabob is a fancy meal among Persians, and they have high regard for it. So, they eat kabob on important occasions and the time of having a dear honorable guest. When Persians want to show great respect to a guest, they prepare kabob. 

Kabob has also become an inevitable part of family gatherings, going out to nature and weddings. You can expect to eat delicious types of kabobs at a Persian wedding. Families are never bored of kabob and can have it even every day.  

Persian men pride themselves on making tasty kabob when going out. Everyone becomes a chef who has work experience with Jamie Oliver. There is competition among Persian men on making yummy kabob. The family wants you to cook the great kabob on weekends. The poor men also need to make fire and prepare to charbroil as the kabob not prepared on charbroil is not Persian kabob at all. Families like the taste of charbroiling mixed with marinated ingredients. 

Persian women also pride themselves on marinating the ingredients. The spices they use have a crucial influence on the taste of kabob. They brag about the duration of marination, the various types of ingredients they have used, etc. 

The word Koobideh comes from the Persian word smashing or slamming. Chicken Koobideh is made with ground chicken. In fact, kabob Koobideh is generally made with beef or lamb, which is so popular among Persian that they use different ingredients to make various tastes of kabob. 

The Persians charbroil kabob and serve it with rice. However, some people follow a diet and avoid rice. So they eat kabob with bread. There are different types of Persian bread, such as Lavash, Barbari, and Sangak. But Persian likes to eat kabob with Sangak bread, which comes from the word “stone.” Sangak bread is prepared on small hot stones in a particular bakery named “Sangaki,” meaning the place you can get Sangak bread.