Lamb Nuggets Kabab

Name: Lamb Nuggets Kabab (Chenjeh kabab)
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 4 large tomatoes, cut in half; 1 package (12 ounce/345 g) lavash bread; 2 tablespoons fresh lime juice; ¼ pound (110 g) lamb tail-fat, in cubes; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 4 tablespoons olive oil; 2 tablespoons plain yogurt; 2 pounds (900 g) lamb or beef tenderloin; 1 large onion, peeled and grated; 2 pounds (900 g) lamb or beef tenderloin; ¼ teaspoon freshly ground pepper; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; 2 tablespoons fresh lime juice or pomegranate molasses; 2 tablespoons fresh lime juice or pomegranate molasses; ½ cup (110 g) melted butter or ghee*; ½ cup (110 g) melted butter or ghee*; 6 flat, ½-in/1cm-wide sword-like skewers

Chenjeh kabab

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) lamb or beef tenderloin
1 large onion, peeled and grated

Asia
Iran
Lunch
Main course
Southeast Asia

Method

Have your butcher remove back bones from the lamb loins, then the fillets from the loins, and then trim the gristle from the main muscles.
Cut meat into 2-inch cubes. If using leg of lamb, pound each piece lightly with a heavy-bladed knife to make shallow incisions along the meat. Cut tail-fat into 1-inch cubes. Place meat and tail-fat in a large bowl.