Grilling technique on Charcoal grills

Grilling is a quintessential part of Persian cuisine, bringing out the rich and charred flavors that are loved by food enthusiasts worldwide. In Persian culinary traditions, grilling holds a special place, especially in wedding catering packages, imparting a distinct smoky taste to various dishes. Whether it’s succulent kebabs, grilled vegetables and potato, or unique delicacies, Persian grilling techniques are known for their depth of flavors and mastery of charred perfection.
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Types of grilling

Persian chefs employ various types of grills to achieve the desired flavors and textures in their dishes. The traditional mangal, a charcoal grill, is widely used for grilling meat skewers like the famous koobideh and juicy barg kebabs.

Another popular grill in Persian cuisine is the saj, a griddle used to cook bread and flatbreads like lavash. Each grill offers unique cooking methods and imparts distinct smoky aromas to the food. These are the most popular grilling techniques in the world.

Most popular Grills

Char Grill Catering: Charcoal grills are popular worldwide and provide a distinct smoky flavor to grilled foods. They use charcoal briquettes or lump charcoal as the heat source.

Gas Grill: Gas grills are convenient and easy to use, running on propane or natural gas. They offer precise temperature control and quick heat-up times.

Electric Grill: Electric grills are suitable for indoor and outdoor use, ideal for apartment balconies or areas with restrictions on open flames. They heat up quickly and offer consistent cooking temperatures.

Pellet Grill: Pellet grills use wood pellets as fuel, providing a unique smoky flavor to the food. They combine the convenience of a gas grill with the rich flavors of charcoal grilling.

Kamado Grill: Kamado grills, often made of ceramic, are versatile and excellent at retaining heat. They allow for various cooking methods, from grilling to smoking and baking.

Infrared Grill: Infrared grills use radiant heat to cook food directly, resulting in quick and even cooking. They are known for their high temperatures and searing capabilities.

Portable Grill: Portable grills are compact and lightweight, perfect for picnics, camping, or tailgating. They come in various fuel types, including charcoal, gas, and electric.

Smoker: Smokers are designed for low and slow cooking, infusing food with rich smoky flavors. They are ideal for smoking meats, fish, and other ingredients.

Rotisserie Grill: Rotisserie grills have a rotating spit that slowly cooks meat, ensuring even heat distribution and succulent results. They are commonly used for roasting whole chickens, rotisserie chicken thighs, lambs, and other large cuts of meat.

Hybrid Grill: Hybrid grills combine multiple fuel sources, such as gas and charcoal, offering the versatility of both cooking methods in a single unit.

Hibachi Grill: Hibachi grills are small, portable grills commonly used in Japanese cuisine. They are typically charcoal-fueled and allow for direct, high-heat cooking.

Wood-Fired Pizza Oven: Although not strictly a grill, wood-fired pizza ovens are used to cook pizzas at high temperatures, resulting in crispy crusts and smoky flavors.