Traditional Iranian Kabab Hosseini (Steamed Lamb Kebab)

Cut the lamb shoulder into pieces about 4 cm long and 2 cm thick to ensure even cooking. Cut the lamb fat into similar-sized pieces.

Slice the onions into rings and the tomatoes into thin slices. Cut the green peppers into large chunks.

Prepare metal skewers, or soak wooden skewers in water for at least 20 minutes to prevent burning.

Thread the skewers alternately with lamb, lamb fat, onion pieces, and green pepper, filling each skewer to about 10–15 cm in length.

In a wide, deep pot, arrange a layer of tomato slices on the bottom, followed by a layer of onion rings.

Place a layer of the prepared skewers over the vegetables. Repeat layering with tomatoes, onions, and skewers until all ingredients are used.

Cover the pot tightly and cook over low heat. Allow the kebabs to steam slowly in the vegetable juices until the liquid is mostly absorbed and the meat becomes tender.

If the meat is not fully tender, add a small splash of water, cover, and continue cooking. Season with salt and black pepper toward the end of cooking.

Once fully cooked and no excess liquid remains, transfer the kebabs to a serving platter and top with butter, allowing it to melt over the hot meat before serving.