Vine Leaf Wrapped Lamb Kebab

Kabab-e barg-e mo ba shireh-ye angur

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Preparation info
  • Servings:

    6

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

Kebab

  • 2 pounds twice-ground lamb (or beef with extra fat, chicken thighs or boneless fish fillets as alternatives)
  • 2 teaspoons

Method

  1. If you are using fresh grape leaves, pick small and tender ones. Blanch, drain and rinse. For canned grape leaves, drain in a colander.
  2. In a mixing bowl, combine the lamb and the rest of the kebab ingredients. Knead with your hands for about 2 minutes to form a paste. Cover and let stand for 15 minutes at room temperature.
  3. Using damp hands, divide the me