Pan-Cooked Lamb Kababs Shirazi-Style

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.