Lamb Kabab Recipe | Epicurious.com
"(Chenjeh kabab) Editor's note: The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here. Traditionally, pieces of sheep tail-fat are threaded between the pieces of the meat to add flavor and keep the meat moist. You can substitute pieces of smoked bacon cut into 2-inch pieces for a similar effect...."
INGREDIENTS
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1 pound lean lamb tenderloin or leg meat, boned and cut into 2-inch cubes
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4 large tomatoes, halved
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1 large onion, peeled and sliced
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4 cloves garlic, peeled and crushed
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup fresh lime juice
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1/4 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
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1/2 cup melted butter or ghee
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2 tablespoons fresh lime juice
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1/4 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
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1/2 teaspoon freshly ground black pepper
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1 package (12 ounces) of lavash bread
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Bunch of fresh scallions
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Bunch of fresh basil
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