Chenjeh Kebab Recipe

The Irresistible Chenjeh Kebab

Hello, food enthusiasts! Today, we’re going on a gastronomic journey into the heart of Persian cuisine, exploring the tantalising world of Kabab Chenjeh. Renowned globally, Persian food is a celebration of diverse dishes, flavorful spices, and seductive scents, and Chenjeh Kebab stands as its crowning glory.

Persian Culinary Delight: Chenjeh Kebab

Kabab Chenjeh (or Kabab e Chenjeh) is a quintessential Persian dish that originates from Iran and is an emblematic symbol of the unique Persian tradition of cooking with herbs and spices. Chenjeh in this context denotes rectangular skewered chunks of meat marinated with expertise and grilled to culinary excellence. The dish is widely savoured in Iran and Afghanistan, yet its specific origin remains a mystery.

A Dish with Cultural Significance

More than a mere meal, Kabab Chenjeh holds a significant position in Persian culture, representing the symbolic essence of generosity. Crafting this dish in Iranian households is considered an inherited art form. From selecting top-notch quality meat, devising the perfect marinade, and grilling it flawlessly, each step emphasises the importance of precision and expertise in Persian cooking.

Health in Every Bite

Moving on to the health benefits, Kabab Chenjeh is a rich source of protein thanks to lean cuts of meat like lamb, sans the unnecessary fat. The traditional marinades often incorporate health-boosting ingredients like yoghurt, lemon juice, and spices, each renowned for their antioxidant properties and potential digestive benefits. So, rest assured, each bite of this dish is as nutritious as it is delightful!

world of Iranian kebabs

If you’re finding yourself drawn to the captivating world of Iranian kebabs, then let me recommend two more varieties that you simply must try: Kabab Koobideh and Joojeh Kabab.

Kabab Chenjeh: The Signature Dish of Persian Cuisine

Craving some Persian flavor? Try our Kabab Chenjeh recipe! Grilled, marinated meat bursting with flavor – it's a culinary journey to Persia right in your kitchen.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

marinate 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Main Course

Cuisine Iranian

Servings 4

Calories 419 kcal

Ingredients

  

• 600 grams Lamb Fillet
• 2 medium onion
• 2 fresh limes
• 1.5 teaspoon salt
• 1 tablespoons yogurt
• ½ teaspoon ground black pepper
• 4 tablespoons olive oil

Instructions

 

• Begin by washing your lamb fillets thoroughly. Next, chop them into uniform 3-inch cubes to ensure even cooking. Transfer the cubes into a suitable bowl; the first stage of your Chenjeh Kabab journey begins here!
• Now it's time to bring in the olive oil. Pour it over the fillets, mixing well to ensure each piece is thoroughly soaked. Next, add in the yoghurt, and cut a lemon in half to squeeze its fresh juice over the meat. This tangy blend gives your meat a unique flavour profile.
• Sprinkle some salt and black pepper into the bowl, creating that essential layer of seasoning. For the final touch, chop some onions, toss them in, and mix all the ingredients well by hand.
• Here comes the magic! Cover your bowl with plastic wrap and slide it into the refrigerator overnight. This crucial step allows all those savoury flavours to penetrate deeply into the meat. If you're short on time, a minimum of 2 hours can work, but overnight marination truly brings out the best in your Chenjeh.
• Once your meat is well marinated, it's time to thread it onto skewers. Fire up your charcoal grill in the meantime; the tantalising smokiness it lends to your kababs is irreplaceable. Place the skewers on the grill, turning them regularly for even cooking. If you've marinated the meat well, it should cook quickly.
• For an extra layer of decadence, bloom some saffron and mix it with melted butter to create a luxurious sauce. Baste this over your cooked kababs for an exquisite finish.
• And voila! Your homemade chenjeh kebab is ready. You can serve it with saffron rice or bread. By following these steps, you're sure to create a dish that embodies the true essence of Persian cuisine. Happy cooking!

Keyword Iranian Cuisine, Persian Kebab

Marination Time: The Secret Ingredient

If you’re looking to speed up the cooking process, letting your kebabs marinade in the refrigerator for an extended period is key. This allows the flavors to sink in deeply, ensuring a quicker grill time and a tastier bite.

Grilling Tips: Butter, Saffron, and Temperature Control

During the grilling process, a blend of melted butter and saffron brushed onto both sides of the meat can enhance both flavour and texture. Remember, cooking on charcoal gives a smokier, more authentic taste than cooking on a stove. However, be careful not to overheat your kebab on the grill, as it can lead to a dry texture.

what is chenjeh meat?

While you can certainly use beef for your Chenjeh Kebab, the choice of meat can make all the difference, you know. Opting for fresh mutton, if it’s available to you, can significantly enhance the softness and overall flavour of your dish. You see, mutton has a richness and depth of flavour that is often preferred in traditional Persian recipes like this one. It has a robust, slightly gamey taste that pairs wonderfully with the aromatic spices used in the marinade. The meat, after all, is the true star of your kebab!

Tweaking to Your Taste: Kiwi and Onion Adjustments

For a softer, crispier kebab, consider adding kiwi to your ingredients. And, if you’re not a fan of the strong meaty aroma, adding more onions can help mitigate this.

Flavour Boosters: Saffron, Spices, and Veggies

When preparing your sauce, consider adding some dissolved saffron and your favourite spices and vegetables. These little additions can skyrocket your kebab’s taste profile, making it even more irresistible.

Salting: Mastering the Details

When it comes to salting, adding it during the skewering process rather than during seasoning can give better results.