It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes.
The most important point for preparing this kebab is to use a type of local vegetable called "chochāgh/chochaagh" (Persian: چوچاغ, a plant like Eryngium planum; but this kind of plant grows only in northern Iran and gives a special taste to Kabab torsh.