Lamb kabab (Chenjeh kabab) from A Taste of Persia: An Introduction to Persian Cooking (page 82) by Najmieh Batmanglij

  • scallions
  • basil
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for at least 24 hours, or up to 72 hours. Can use lean lamb tenderloin or leg meat, and can substitute ghee for butter. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron steamed plain basmati rice (Chelow); Rice cooker method saffron steamed plain basmati rice (Chelow ba polow paz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 24 hours, or up to 72 hours. Can use lean lamb tenderloin or leg meat, and can substitute ghee for butter. See recipe for a variation.

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