Chenjeh Kebab – Persian Lamb or beef Kabob

Chenjeh is a kind of Kebab that originated in Iran and has a long history. It is made from marinated mutton or lamb, but if you look for a crispy texture of Kebab, it is highly recommended to make it with mutton instead of lamb.

If you want to cook this Kebab at home, this post provides comprehensive recipes and golden tips that make your Chenjeh kebab unforgettable.

Marinating the meats

Let’s start by washing the mutton filets and letting them dry in a basket.

After that, slice the mutton into pieces and pour them into your desired bowl.

After placing the meat in the bowl, pour olive oil over the filet and blend them with an oil well to allow the flavors to penetrate the meat.

Now it is time to add extracted yogurt; pour lemon juice, cut your lemon, and season your meat with lemon.

Add your grated onion and pepper to the mixture and cover the bowl with a cell phone.

Prepare the meats

After removing the bowl from the refrigerator, sprinkle salt on the mutton.

After this, skewer the mutton and put fat between them to make it tasty and prepare your grill.

How to grill chenjeh kebab?

If you want to grill with charcoal, choose charcoal of the same size to cool the Chenjeh evenly.

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 45-60 minutes, turning the skewers frequently until the meat is cooked to your desired level of doneness.

The tomatoes and bell pepper will likely take less time, so you can grill them for at least 15 minutes and, keep an eye on them, remove them when they’re tender and slightly charred.

Golden tips for making Chenjeh Kabob

Creating the perfect Chenjeh Kebab involves more than just following a recipe.

Here are some golden tips to ensure your kabobs are flavorful, tender, and delicious:

1. Marinating the meat is a key step in blending meat with flavor. Marinating the meat overnight is ideal for making the most out of flavors.
2. Saffron is a key ingredient in Iranian cuisine. Mix melted butter and brewed saffron with a brush on the Kebab before grilling.
3. Turn the kebabs frequently to ensure they cook evenly and don’t burn.
4. If you want to put the mixture in the refrigerator longer, chopping the onions instead of grating is better.
5. To make the texture of Chenjeh kebab softer, you can put a kiwi inside the bowl.
6. You can also use pieces of sheep’s tail fat in addition to meat. It has wonderful taste.

Patience and attention to detail are key to a great Chenjehh Kebab.

Tips about grilling Chenjeh

• If you want to cut the grilling time, you must leave the mixture longer time in the refrigerator.
• Choose charcoal of the same size to be sure that all meat cooks at the same degree.
• The grill should be adjusted at medium-high heat. If it is too high, the meat will burn on the outside before it’s cooked on the inside. Too low, and the meat will dry out.

Conclusion

Eating the Chenjeh Kebab is a journey to Iran’s rich and diverse culinary tradition. Its unique blend of savors and simple preparation method makes it a favorite among Iranian and foreigners.

You can enjoy this taste of Iran in your home with this easy-to-follow recipe, and I hope you can consider its tips.

Hope you find this post useful for making Chenje Kebab and enjoy it.