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Kabab Chenjeh Recipe | Persian Lamb or beef Kebab
Persian cuisine is renowned worldwide for its rich blend of flavorsome spices, diverse dishes, and tantalizing aromas. And if you ask for one such dish that epitomizes everything about Persian culinary traditions – it’s got to be Kabab Chenjeh! This stunning dish with juicy chunks of marinaded meat grilled impeccably stands as a true masterpiece embodying everything that makes up Persian cuisine! So today, on Takrecipe, join us as we take you through the history, cultural relevance, and an easy recipe for this irresistible delicacy.
Kabab Chenjeh (also known as Kabab e Chenjeh) originates in Iran, with a unique tradition of cooking with spices and herbs. The word “Chenjeh” refers to rectangular-shaped skewered pieces of meat that are marinated before grilling to perfection. However, there’s no official record of where this dish originated from. Kabab Chenjeh is closely associated with Persian cuisine – particularly widespread in Iran and Afghanistan.
Kabab Chenjeh carries more meaning than just a meal; it holds a special place in Persian tradition as a symbol of generosity. In Iranian homes, creating Kabab Chenjeh is an art that gets passed down through family members. The thoughtful process of selecting high-quality meat, crafting a perfect marinade, and grilling to perfection all highlight the importance of precision and expertise in Persian cuisine.
Kabab Chenjeh presents a feast for all your senses! Typically made with lamb or mutton (but beef or chicken are sometimes used), this dish involves immersing tender chunks of meat into a marinade of saffron, yogurt, lemon juice, and other flavorful spices for hours until they reach perfection. The marinated meat is skillfully skewered onto long metal spikes before being cooked over open flames on a charcoal grill to develop a delectable golden brown crust while filling your nostrils with its alluring aroma as it sizzles away. To complete, this culinary masterpiece of taste sensations often served alongside Kabab Chenjeh includes fluffy saffron-infused rice, which pairs perfectly with grilled tomatoes to elevate this dish further.
In Persian households worldwide, preparing a hearty serving of Kabab Chenjeh signifies more than just feeding hungry stomachs – it marks an opportunity for building stronger relationships between loved ones through heartfelt conversation and shared experiences. As family members sit together at their beautifully set tables with meat platters, they engage in conversation, joyful laughter, and storytelling – all while appreciating the warm hospitality deeply rooted in Persian traditions.
Though primarily associated with Persian cuisine, Kabab Chenjeh has also found its way into neighboring food cultures as well. Variations of this classic recipe can be found in Afghan cooking under the name “Chapli Kabab,” where local spices and techniques add unique twists while preserving its authentic essence.
And when it comes to health benefits? Well, lean cuts of meat such as lamb or chicken breast provide ample protein without adding unnecessary fat content – just what your body needs! Additionally, traditional marinades often feature ingredients like yogurt, lemon juice, and spices known for their antioxidant properties and potential digestive benefits – making this dish as nutritious as it is delicious.
As an iconic example of Persian cuisine, Kabab Chenjeh shows the artistry and passion that define this culinary tradition; from its intriguing history to its cultural significance and unforgettable dining experience, this beloved dish tells the story of Persian cuisine in every bite. Kabab Chenjeh can capture food lovers’ hearts and taste buds everywhere, whether savored in a Persian restaurant or made with care in your kitchen. Each mouthful of this dish leaves an unforgettable mark drawing people in from across the globe.
Kabab Chenjeh Recipe
- 600 g or 1.3lb boneless lamb
- 200 g or 0.45 lb Lamb fat
- 1 Lemon
- 2 medium-sized Onions
- 4 tbsp Olive oil
- 2 tbsp Greek yogurt
- 1.5 tsp Salt and
- 1 tsp black pepper
- To begin, thoroughly wash the lamb fillet and chop it into bite-sized chunks, ensuring they are all the same size. Place the meat into a bowl suitable for marinating.
- Next, add some olive oil to the bowl and mix it well with the meat to ensure that all pieces are evenly coated.
- Afterward, add some creamy Greek yogurt and squeeze a lemon over it to extract its juice. In addition, it is essential to sprinkle some salt and black pepper over the meat at this point for added flavor.
- Lastly, slice some onions into rings and mix them with all the other ingredients in the bowl using your hands. After mixing everything thoroughly, cover the bowl with plastic wrap and place it in the refrigerator overnight for optimal marination results. This ensures that all those delicious flavors can seep deep into every piece of meat before cooking.
- A critical factor in creating mouth-watering Chenjeh kebab is letting your meat marinate in these flavorful ingredients for sufficient time before cooking to get an exciting taste from your dish! After allowing enough time for marination to occur, remove your wonderfully flavored meat from its bath and begin threading it carefully onto skewers with precision.
- Meanwhile, prep work on the other end should be underway - fire up that charcoal grill! Remember to ensure each charcoal burns evenly before placing your kebabs on top.
- Once everything is ready to go, place those skewers directly onto the grates and let them cook thoroughly. Remember to rotate them frequently to ensure even cooking throughout! With proper marination (which we hope you did), this process shouldn't take too long.
- If desired, you can saffron with melted butter and mix them. Then, place the cooked kebabs in the butter sauce to make them softer and more delicious. Finally, serve the prepared Chenjeh kebab with bread or saffron rice.
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.