Kabab Chenjeh Recipe | Persian Lamb or beef Kebab
Kabab Chenjeh is one of the traditional and delicious Middle Eastern dishes cooked with various flavors. This dish is usually a combination of beef or lamb, onion, saffron, yogurt, and sour lemon juice. Be with takrecipe.
|Ingredients for four people|
|Lamb or beef||800 g|
|Greek yogurt||2 tbsp|
|Sour lemon juice||2 tbsp|
|Olive or vegetable oil||2 tbsp|
|Black Pepper||½ tsp|
Kabab Chenjeh Instructions
Wash and dry the meat, then cut into 2 cm cubes. Note that all pieces of lamb or beef must be almost identical to cook evenly during cooking.
Put the pieces of meat in a large bowl. Cut the onion into large slices, then pour the onion with Greek yogurt, sour lemon juice, oil, salt, and black pepper into the bowl.
Mix the ingredients by hand for a few minutes until smooth, then cover the bowl and refrigerate for at least 6 hours to flavor the meat.
After 6 hours, take the bowl out of the refrigerator, then pull the pieces of meat evenly on the skewer.
After you have skewered all the pieces of meat, tap the pieces of meat a little with a heavy object to open them.
Light the charcoal inside the brazier and place the skewers on the brazier. Turn the skewers every few moments so that the kebabs cook evenly.
You can skewer a few tomatoes and cook them on the brazier. In the end, serve Kabab Chenjeh with rice or bread.
Kabab Chenjeh Notes
chenjeh in Persian means sliced meat. Of course, the word chenjeh is used only for cooking kebabs.
chenjeh vs. koobideh
The difference between these two kebabs is the type of meat. Kabab Chenjeh is a combination of sliced meat and flavoring ingredients, and kabab koobideh is a combination of minced beef or lamb, onions, and spices.