What is Chenjeh? Persian Lamb Kabab Recipe in 30 min
Chenjeh is one of the softest and most delicious Iranian kebabs. An old kebab of lamb is placed in onions and oil with special spices and then grilled on charcoal or barbecue.
It is very popular in Iran and the whole world.
This Persian kabab is served with rice or lavash bread with grilled tomatoes and is very tasty and suitable for special parties.
If you are a fan of grilled food and love to eat meat like me, be sure to stay with me.
Traditionally, the meat used to make this kebab is lamb, but beef, lamb, and veal are also common.
What is Chenjeh?
Chenjeh is a Traditional Persian kabab that’s made with lamb. This kabab is very soft and delicious. So that it has a special softness and is easy to eat and melt in the mouth.
The way to prepare this kebab is simple, but there is an important point that makes the kebab well the right choice of meat for this food.
It doesn’t matter whether it is lamb or veal. The important thing is which part of the meat you choose.
Depending on the age of this kebab and the speed of its preparation, it may taste normal after a while, and you may want to diversify this delicious kebab and use special methods to flavor it.
If you want a tasty kabab and you want to know which part of the meat is the best for kebab, join us in this article from the meals cook site.
Ingredients:
| Thigh of sheep or veal | 2.2 pound |
| Saffron | 2 tablespoons |
| Onions | 3 pcs |
| Lemons | 2 to 3pcs |
| Black pepper | Half a teaspoon |
| Salt | as needed |
My experience table:
| My level of interest is from 1 to 10 | 10 |
| The ease of cooking | Medium |
| Served for | Dinner, Launch |
| Suggest for | Daily meal, party meal |
| What is served with? | Orange, zeytoon parvardeh, mast o musir |
Kabab chenjeh recipe
There are two ways to prepare Chenje, one is without onion and spices, and the other is with stale meat. I like this first method which is very traditional.
The second method is to use onions and different marinades to prepare chenje. You can do it any way you like.
Ingredients
| Thigh of sheep | 2.2 pound |
| tail fat | 0.4 pound |
| Salt | as needed |
| pepper | as required |
1. First, we peel and remove the fat from the lamb thigh, which we have left for three days. (If the meat is too fresh, the kebab will be hard and not crispy).
2. Then you cut the meat into the pieces you see in the photo.
3. Then we cut the sheep fat (tail fat) into small pieces and almost the same size as the claws.
4. Remove the skewer and place a layer of meat and a layer of tail on the skewer.
5. Sprinkle salt and pepper on the kebabs.
6. We prepare the charcoal put it on the grill and roast the bottom and top of the kebab completely.
7. Our traditional Chanjeh kebab is ready. You can eat it with grilled tomatoes and lavash bread or Sangak bread.
| Important Points Before Preparing |
|---|
| 1. The best way to make this kebab is to keep it simple. Still, if you want to make a kebab with a special taste and diversify your food, it is better not to use kiwi and yogurt for this kebab because it destroys the texture and properties of the meat. |
| 2. For this type of kabab, it is better to divide the meat into two equal parts and prepare half with saffron, spices, and onions and the other half with lemon juice, spices, onions, and olive oil to taste the different flavors. |
| 3. The reason for using saffron is that when you marinate the meat with onions, it causes the color of the meat to change, and saffron also gives it an original taste and, at the same time, preserves the color of the meat. |
| 4. If you use the fat for this Persian kebab, you can add olive oil, but otherwise, the olive oil gives the kebab a very special flavor and the required fat. |
Notes :
- Be sure to add salt to the kebab when skewering.
- The use of kiwi is one of the important tips and techniques for softening grilled meat, but you must use it in moderation.
- If you want to make yogurt this Kebab, you should add Yogurt to the Kebab ingredients. Like kiwi, yogurt will help to make the kebab crispy. Yogurt is usually used in the preparation of Chenjeh Gilani kebab. Yogurt can also be used in the same way to prepare kebabs.
- Using pieces of fat between the meats makes the kabab a little watery during cooking and prevents the meat from burning.
- The longer the seasoned meat stays in the refrigerator, the crispier it will be, and the tastier the result will be.
- If you don’t like the smell of meat you can use more onions in the ingredients and put them in the ingredients for more time.
- It is better to beat the meat with the side of a knife before skewering it so that it becomes a little thin.
- Kabab barg and kabab bakhtiari are the most similar Iranian kebabs to this dish.
FAQ
1.What is chenjeh kabab?
This kebab is a traditional Persian food consisting of skewered and grilled pieces of marinated beef or lamb.
2. What is the difference between barg and Chenjeh?
This is similar to Kabab Barg in recipe and taste, but it has more amount of lamb compared to Kabab Barg.
3. What is the difference between chenjeh and koobideh?
Kabab Chenje is a combination of sliced meat and flavoring ingredients, and kabab koobideh is a combination of minced meat or lamb, onions, and spices.
4. What is served with this kabab?
This kabob is served with lavash bread or Persian rice always. Along with this, kabab is served mast o musir, zeyton parvardeh, seer torshi, sabzi khordan, and as drink Persian doogh.
5. How is Kabab Chenjeh prepared?
The meat for this kabob is typically marinated in a mixture of lemon juice, olive oil, garlic, and various spices such as saffron, turmeric, and paprika.
After marinating for a few hours or overnight, the meat is skewered and grilled over an open flame until cooked to perfection.
6. Can I freeze this kabab?
No, the kebab should be eaten fresh and you can store it in the refrigerator for two days.
Did you like this recipe?
- Please share your experience about making this kebab.
- If you are looking for vegetarian food, I don’t suggest you any Persian kebab .
- You can ask me questions about Persian Lamb kebab in the comments. I will answer your questions as soon as possible.
- If you make this recipe and love the taste of it, please share your pic and video with us on Facebook and YouTube.
