(Chenjeh kabab)
Editor's note: The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Batmanglij and Persian cuisine, click here.
Traditionally, pieces of sheep tail-fat are threaded between the pieces of the meat to add flavor and keep the meat moist. You can substitute pieces of smoked bacon cut into 2-inch pieces for a similar effect.
