Kebab & Grills🍢Smoky Charcoal & Sumac Saffron Grill

Kabab Chenjeh

Name: Kabab Chenjeh
Prep time: 24 h
Cook time: 10 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1.5 lbs lamb tenderloin or sirloin (or beef fillet), cut into 1-inch cubes; 1 large red onion, finely grated (juice reserved) or finely chopped; 3 tablespoons olive oil or vegetable oil; 2 tablespoons fresh lemon juice (or plain yogurt); 1/2 teaspoon freshly ground black pepper; Small dash of salt (add salt right before grilling so it doesn't toughen the meat); 2 tablespoons melted butter mixed with bloomed saffron (for brushing); Whole tomatoes and mild peppers (for grilling alongside)

کباب چنجه اصیل با فیله راسته بره و پیاز

Visiting family is always fun! Especially when it comes to making all sorts of Kabab’s. We recently made Kabab Chenjeh, which are pieces of lamb or beef tenderloin (fillet) that are grilled. Marinade the meat at least 1 day prior to grilling — this makes the meat far more tender 🙂.

Prep Time

24 hours (marinating)

Cook Time

10 mins

Total Time

1 days

Servings

4 servings

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Chelo (Steamed Basmati Rice)Grilled TomatoesSumacFresh Mint & Green OnionsDoogh

🔥The Mangal & Basting Secret

Charcoal & Saffron Technique: Turn skewers frequently during the first 2 minutes over glowing heat so the meat seals and locks onto the blade. Brush generously with melted saffron-butter and a squeeze of fresh lime right before resting under warm lavash.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 8

1 ½ lbs lamb tenderloin or sirloin (or beef fillet), cut into 1-inch cubes

1 large red onion, finely grated (juice reserved) or finely chopped

3 tablespoons olive oil or vegetable oil

2 tablespoons fresh lemon juice (or plain yogurt)

½ teaspoon freshly ground black pepper

Small dash of salt (add salt right before grilling so it doesn't toughen the meat)

2 tablespoons melted butter mixed with bloomed saffron (for brushing)

Whole tomatoes and mild peppers (for grilling alongside)

Step-by-Step Instructions

طرز تهیه

Marinate meat (1 day ahead): In a glass bowl, combine the cubed lamb with the grated onion and juice, olive oil, lemon juice, and black pepper. (Do not add heavy salt now!). Massage the meat well, cover tightly, and refrigerate for 24 hours so it becomes ultra tender.

Thread onto skewers: Season with a pinch of salt right before skewering. Thread the cubed tenderloin onto flat metal kabab skewers, leaving a tiny bit of space between pieces so heat circulates evenly. Skewer whole tomatoes on a separate skewer.

Grill over hot charcoal: Place skewers over hot charcoal. If the fire is hot, it should take only about 5 to 6 minutes for Kabab Chenjeh to cook. Rotate skewers frequently — you want juicy, tender meat with a slight char, not dried out or burned!

Baste with saffron butter: Brush both sides with saffron melted butter right as they come off the grill.

Serve: Wrap skewers in warm lavash bread to slide the tender meat off. Serve immediately over fragrant saffron basmati rice with grilled tomatoes, sumac, and fresh herbs (sabzi khordan)! 🙂

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