Chicken kebab might sound like one dish, but across the Middle East, South Asia, and the Mediterranean, it splits into a dozen different traditions — each with its own marinade, technique, and personality. At Next Stop Cafe in Winnipeg, we grill several of them side by side. Here's a tour of the unique chicken kebab flavours on our menu.
Joojeh — saffron and lemon
Bright, golden, perfumed. The Iranian classic — yogurt, saffron, lemon, and onion. Mild, deeply aromatic, and the gateway kebab for anyone new to Persian food.
Sour kebab — pomegranate and lime
Tangy and slightly sweet, with a glossy caramelised exterior from the pomegranate molasses. A regional specialty from northern Iran that's become a favourite among our regulars.
Tandoori — yogurt, spice, smoke
South Asian roots, Persian execution. Yogurt-marinated with turmeric, paprika, garam masala, ginger, and garlic, then charred over open charcoal. Smoky, warm, and unmistakable in colour.
Shish taouk — garlic and Mediterranean spice
The Lebanese take on chicken kebab. Garlic-forward, olive oil-rich, with paprika and coriander. Lighter than joojeh, with a Mediterranean brightness.
Yogurt-mint — fresh and herbal
A summer favourite. Fresh mint, garlic, yogurt, and lemon create a kebab that tastes like a green herb garden. Pairs beautifully with rice salads.
Spiced chicken koobideh
The minced version. Ground chicken thigh blended with onion, sumac, and a touch of saffron, pressed onto wide skewers and grilled hot. A different texture entirely — soft, moist, deeply seasoned.
Try them all
Order our kebab tasting platter to sample three styles on one plate. Available at 333 Pembina Hwy, Winnipeg. View the full menu or reserve a table.
FAQ
Which one is most popular? Joojeh, followed closely by sour kebab.
Which is spiciest? Tandoori. The rest are seasoned but not hot.
Can I order a mixed kebab platter for catering? Yes — see our catering page.