Kabab Chenjeh | Kenjeh Kebab

Persians adore kebabs with skewers. Kebabs that are made using a skewer are Bakhtiari, Jujeh, Koobideh and Dandeh kabab. Here we are going to introduce you another Persian kebab made by beef or lamb using a skewer and called Chenjeh. The correct way of calling this dish is Kenjeh. The word Kenjeh has been changed to Chenjeh as time passed. Although it is not a correct word, it is written in the restaurant menus.

If you are a fan of meat, better to sea this recipe. You can also find other meat recipes in Top 12 Persian Meat Recipes For Meat Lovers.

Chenjeh Recipe

PersianGood Team

Chenje is one of the most delicious Persian kebabs that is usually served in special ceremonies and occasions like wedding parties. This traditional Persian kebab is made by lamb or beef, through a skewer and cooked over charcoal flames. Making this kebab is not that difficult but it is not that easy too. It has some tips you need to be careful with. Chenjeh can be served with sangak bread or with rice, as you prefer.

5 from 2 votes

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Prep Time 6 hours hrs

Cook Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 1 kg Lamb or beef
• 200 g Fat is used to enhance the flavor
• 2 Onion
• 200 g Yogurt
• 2 Lemon or lime if not available, you can use fresh lime juice instead
• 2 tbsp Olive oil
• Salt as much as required
• Pepper as much as required

Instructions

 

• Wash and clean the meat, then chop it into equal cubic pieces. The even size of the chopped meat help better yet quicker cooking process. Then place them all into a bowl.
• Then peel the onions and wash them. When properly washed, grate the onions and remove the extra juice. Add the juice to the bowl of meat and discard the grated onions.
• Wash the lime or lemon. Split it into half. Remove the seeds and squeeze the lemon to take the juice out. Add the juice to the yogurt and add them both to the bowl of meat. Then add the salt, pepper and olive oil to the bowl and knead it with hands perfectly. In order to have the meat tasty, better to put a lid on the bowl and let it rest in the fridge for at least 6 hours.
• Then discard the bowl from the fridge and make them ready for cooking. Before putting the skewers through them, tenderize the meat. Then slide the skewers through the meat particles. Better to put one or two parts of the fat between the meat particles. It makes the kebab tastier.
• It is time to go for the charcoal. You need such flame to cook the Chenjes. If the content has been resting in the fridge for long hours, it will cook faster and much easier. You can have a skewer of tomato and chili peppers.

Tip for a Better Chenjeh

• You can make this kebab by both beef or lamb, but lamb is preferred.
• You can add some brewed saffron and the spices you like into it to make it much more delicious.
• You can also melt some butter, then mix it with brewed saffron and cover the surface of the skewers.

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