The Favorite Food of Iranians is kebab and chicken and liver / Food streetکباب ایرانی
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Kebab is one of the most famous and popular dishes of Asian people. In preparing and cooking most of the kebabs, cut or minced red meat of lamb, sheep, cow or calf is used. Also, onions and spices are used a lot in the preparation of most kebabs. A type of what is called Chenje Kebab in Iran is also known and famous as Shish Kebab in Western countries. Also, what is known as Kobebideh Kebab in Iran is known as Keli Kebab in the Caucasus or Lulekebab in some places. Rib kebab is one of the oldest kebabs in Iran, which is special for Kermanshah and has been registered in the national register.
The unprocessed fat that is removed from fatty tissues or bones of sheep or beef during cooking and also from meat during grilling is known as "barbecuing tears".
Although kebab has more or less spread among the nations of Western Asia and Central Asia, it seems that it was defined and identified and entered into the food culture of nations for the first time by Iranians. The most important reason for this is the Persian name of Kebab, which is popular among different nations in Europe and Asia. In the times closer to us, historical signs indicate that the Qajar kings' kebabs have made a great contribution to Iranian cooking. It seems that Naser al-Din Shah introduced the pounded kebab, which was common among the Iranian lands of the Caucasus, to his cooks, and the Caucasian kebab became the pounded kebab in its current form with the hands and claws of Tehrani cooks.