Pan-Cooked Lamb Kababs Shirazi-Style

Kabab Digi-e Shirazi

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Preparation info

  • Serves:

    4 to 6

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

We bought fig leaves and dried fig branches at the Shiraz bazaar to make this kabab. Cooks make a similar dish in Azarbaijan, called kabab-e hoseyni, but using pomegranate branches instead of fig skewers and adding shee-tail fat and bell peppers between the lamb chunks. For the photo on the facing page, I used fresh fig leaves from the fig tree in our backyard in Washington, D.C.