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.

Chenjeh 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. Chenjeh 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:

My experience table:

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.

Method 1:Chenjeh with stale meat

Ingredients

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.

Our traditional Chanjeh kebab is ready. You can eat it with grilled tomatoes and lavash bread.

Method 1:Chenjeh with marinated meat

For: 4 people

Preparation time: 6 hours

Cooking time: 30 minutes

1. Wash the meat and let it drain. Next, you have to eat the meat for skewering, which is better if all the pieces are the same size so that the kebab is cooked evenly.

2. To continue the work, prepare 2 suitable dishes, divide the pieces of meat into 2 parts, and pour them into the dish separately.

First, we go to one of the dishes, mix 2 tablespoons of saffron with meat, and mix it well.

3. Continue the process of making this kebab by adding half a teaspoon of black pepper to the saffron meat, and after mixing, add a teaspoon of paprika and mix well.

4. Now it’s time to pour 2 spoons of olive oil, chop the onions into coarse slices, and add half of the onions to the saffron meat. After mixing, add salt as desired so that we can go to the second dish.

5. The way to flavor the second dish of this kabab is to mix the remaining half of the onion with the meat dish and then add the remaining 2 spoons of olive oil to the meat and mix well.

6. Now pour half a teaspoon of black pepper into the container and mix well, then add a teaspoon of paprika and the juice of 2 limes along with salt to the meat and mix thoroughly.

7. The best way to make a special kabab is to cover both containers with cellophane and leave it overnight so that the meat and ingredients stay in the refrigerator. Otherwise, give it about 4-5 hours to rest.

8. Take the meat out of the refrigerator, prepare the skewers, and skewer the meats of the kebab.

The best way is that each skewer has about 200 grams of meat, and if you want, you can put chopped bell pepper between the meats.

9. To prepare the barbecue, turn on the special coals, and when it is fully lit and ready, put the meats on the grill and let it cook with the heat of the coals without fanning the barbecue.

Note: Due to the use of flavorings, the outside of the meat will burn, and it may not cook as well as the core.

10. When both sides of the kabab are well grilled and the kernels are cooked, remove them from the grill and put them inside the bread if you want to grill tomatoes and enjoy.

You can also read shishlik recipe.

An important point before starting to prepare kabab chenjeh:

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 chenjeh

2. kebab because it destroys the texture and properties of the meat.
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 chanjeh kebab, you can add olive oil, but otherwise, the olive oil gives the kebab a very special flavor and the required fat.

Of course, Iranian kebabs are not only limited to joojeh torsh, kabab torsh, dande kabab, kabab barg, Koobideh kebab, joojeh kabab, and soltani kabob. Different types of tempting kebabs like Chenjeh have many fans among people.

Chenjeh kebab in the oven

In order to prepare lamb in the oven, the meat must be seasoned in the same way as mentioned above. Then, pull the pieces of meat, preferably on short metal or wooden skewers.

Now grease the oven tray a little and put some peppers and tomatoes on the bottom of the tray.

Next, cut an onion into rings and place it on the kebab skewer. Turn on the oven and set it to 180 degrees Celsius. When the oven is hot, put the tray inside. The cooking time of this kabab in the oven is about one hour.

Remember to visit it several times during this time and grease it with a mixture of butter and brewed saffron so that the meats do not become hard.

In the same way, you can use wooden skewers to prepare this kabab in the microwave and place the kebab in the oven with grilled tomatoes and peppers until it is ready.

Kabab chenjeh in a pan

If you want to prepare this kabab in a frying pan you need to use wooden skewers and pull the meat on the wooden skewers.

For this purpose, you must soak the wooden skewers in water for 4 hours so that they are ready to be placed in the pan and bear the stages of grilling the chenjeh.

Notes :

• Be sure to add salt to the kebab when skewering.
• In the way of preparing this kebab with kiwi, you can use kiwi in the ingredients of the barbecue to make this kebab crispy.
• Kiwi makes this kebab more crispy. Of course, note that kiwi should not be used in large quantities.
• 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.
• If you have access to charcoal, it is better to use a charcoal grill to make Chanjeh kebab tastier. An important point before starting to prepare this kabab is that you must have thought about the necessary preparations regarding the preparation of charcoal.
• 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 end 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.
• If you want to follow the recipe of saffron chenjeh be sure to have a cup of brewed saffron ready and pour it on the meats one hour before grilling so that they absorb the taste and aroma of saffron well.

FAQ

1.What is chenjeh kabab?

Kabab Chenjeh 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?

Chenjeh Kabab 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 Chenjeh 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 kabab chenjeh?

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 kabab chenjeh in the comments. I will answer your questions as soon as possible.
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