What to Eat with Kebabs – Rice, Flatbreads and Sauces

How it works

What to eat with kebabs, or kabobs in the North American spelling? In Iran the answer is steamed saffron rice or flatbread, with grilled tomatoes. These 45 sides start there and add salads, pickles, sauces and drinks.

Read the full guide

The plate in Iran

Kebab on steamed rice is called chelow kabab and is considered the national dish of Iran. It comes with butter for the rice, grilled tomatoes, onions, fresh herbs, and sumac to shake over the rice and the meat. Bread such as lavash can take the place of the rice. In Afghanistan kebab comes with naan and rarely with rice.

Soft, sharp and cool

Meat from the grill is salty and charred. Rice or bread gives it something soft to sit on, a salad or a pickle brings a sharp bite, and a yogurt sauce cools the spice. Pick one of each and the plate is done.

Lay the flatbread under the skewers as they come off the grill. It catches the juices and keeps the meat warm.
Put the sauces in small bowls, not on the meat, so each person can choose.

Questions and answers

What to eat with chicken kabobs?

Saffron rice or lavash, with grilled tomatoes, grilled long green peppers and lemon wedges. In Iran, chicken kebab is called jujeh kabab and is often served on rice or wrapped in lavash. Garlic sauce and tzatziki both suit chicken.

What to eat with kabobs instead of rice?

Flatbread is the usual swap: lavash, naan or warm pita. Bulgur pilaf, chickpea salad with parsley or French fries also fill the plate.

What sauce goes with kebabs?

Tzatziki, garlic sauce, tahini sauce, hummus or yogurt with mint. For heat, add harissa. Peanut sauce suits chicken on small skewers, and chimichurri suits beef.

What salad goes with kebabs?

A chopped cucumber, tomato and onion salad is the simplest. Tabbouleh, fattoush, Greek salad and onions with sumac all bring the sharp, fresh taste that grilled meat needs.

What do you drink with kebabs?

In Iran the traditional drink with chelow kabab is doogh, a sour yogurt drink with mint and salt. Mint lemonade and a sour cherry drink are on the list too, and hot black tea comes afterwards.

All 45 sides

Rice and grains 7

Basmati rice with butter Plain and fluffy, with a pat of butter melting into the top.
Bulgur pilaf Nutty cracked wheat cooked with tomato and pepper.
Jeweled rice Dotted with dried fruit and nuts, for a table with guests.
Orzo pilaf Rice and toasted orzo cooked together, soft enough to catch the juices.
Rice with dill and fava beans Green and fragrant. It suits lamb and chicken alike.
Saffron rice Steamed basmati with a streak of gold. Lay the skewer straight on top.
Tomato rice Red, soft and a little sweet beside charred meat.

Flatbreads 6

Flatbread with za'atar Brushed with olive oil and the herb mix, then warmed.
Flatbread wrap Meat, onions and sauce rolled up, for eating with one hand.
Lavash Thin and soft. Use a piece to pull the meat off the skewer.
Naan Warm from the oven, torn and shared.
Thick pide bread Soft and good at soaking up the juices under the meat.
Warm pita Split it and fill it with meat, salad and sauce.

Grilled vegetables and sides 8

French fries On the plate, or tucked into the wrap with the meat.
Grilled corn on the cob Turn it over the coals while the meat rests.
Grilled halloumi Salty cheese that holds its shape on the grate.
Grilled lemon halves The juice turns sweet and smoky. Squeeze it over everything.
Grilled long green peppers Charred on the same fire, mild or hot as you like.
Grilled onion wedges Sweet at the heart and black at the edges.
Grilled tomatoes Whole, blistered and soft. Crush one into the rice.
Vegetable skewers Peppers, onion and zucchini on sticks of their own, so nothing overcooks.

Salads and pickles 9

Chickpea salad with parsley Filling enough to stand in for the rice.
Chopped cucumber, tomato and onion salad Diced small, with lemon juice and dried mint.
Fattoush Crisp leaves and toasted flatbread under a tart dressing.
Fresh herb plate Mint, basil and radishes to eat between bites.
Greek salad Tomato, cucumber, olives and a slab of feta.
Onions with sumac Thin raw onion tossed with sumac and parsley. Pile it on the meat.
Pickled red cabbage Bright, sour and crunchy inside a wrap.
Pickled turnips Pink, sour and crisp. A few on the side of the plate.
Tabbouleh More parsley than grain, and sharp with lemon.

Sauces and dips 11

Chimichurri Chopped parsley, garlic and vinegar, spooned over beef.
Garlic sauce White, fluffy and strong. A little goes a long way with chicken.
Harissa A spoonful of red pepper paste for those who want heat.
Hummus Spread it on the plate and set the meat on top.
Lemon wedges A squeeze over the meat just before eating.
Peanut sauce Thick and sweet, for chicken on small skewers.
Smoky eggplant dip Scoop it up with bread while the skewers cook.
Sumac Put the shaker on the table, for the meat and the rice.
Tahini sauce Thinned with lemon juice until it pours.
Tzatziki Cool yogurt with cucumber and garlic, for dipping or spooning over.
Yogurt with mint Plain yogurt, dried mint and salt, stirred and served cold.

Drinks 4

Hot black tea, afterwards In small glasses, once the plates are cleared.
Mint lemonade Blended with fresh mint leaves and plenty of ice.
Salted yogurt drink with mint Cold, sour and salty, poured over ice.
Sour cherry drink Deep red and tart, topped up with cold water.