In the magical world of Iranians, there is a thing called “Dombeh” or “Donbeh” depending on who you ask. This is the tail of the lamb. Traditionally, this would get grilled along with the rest of the lamb body parts. The tail portion has a delicious fatty/somewhat chewy part that grills up nicely.
Now in the states, it’s not that easy to get lamb tail, so often Iranians/Persians will substitute the tail piece out for the fatty parts of steak cuts. Some people cringe at the thought of this (i.e. my fiancee). To her, she calls this “gristle” and wouldn’t touch it with a 10 foot pole. I, on the other hand, live for these chewy fatty pieces. So, while I was making a kabob that had fatty parts, I cut them off and grilled them separately.
Your arteries might not like you very much, because you’re just basically eating fat. But I’m not saying eat this everyday. It’s fun for a cookout, and you only live once, so for this one time, your arteries can take a hike. =) (Not like you need them to live or anything)
*I am not responsible for any artery clogging dieting this may induce/cause.*
Preferably, use this dish as an appetizer to your main beef course. That’s what I did, when I prepared my sirloin kabobs, I had these as well. Almost like a fatty boomba starter. Fatty Boomba is now my word, you can’t have it unless you cut me in on any future profits!
Recipe
Ingredients
Fatty parts of a butchered steak that has been marinated in onions and lemon juice (sirloin, strip, and or ribeye)
Method
Really difficult instructions here. Just throw them on the grill, let them crisp up and pull them off. Should only take about 5 minutes.
Enjoy with some bread or by itself!
