Chenjeh, a classic Persian kabob, is known for its juicy and tender texture. With a simple marinade packed with flavor, this kabob is sure to satisfy your taste buds. Persian cuisine offers a variety of grilling recipes, but chenjeh holds a special place among them. Join us as we explore how to make the perfect Persian kabob at home.
What Is Chenjeh?
Chenjeh is a traditional Iranian kebab traditionally made with lamb. However, for those who prefer beef, we have a delightful alternative. By using ribeye, we maintain the same tender, juicy, and melt-in-your-mouth texture that lamb offers. The secret to achieving this perfection lies in the marinade. While some stick to oil and black pepper, adding a few tablespoons of yogurt tenderizes the meat, resulting in an unforgettable flavor.
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Tips for Making Chenjeh
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To achieve the most tender and juicy chenjeh, it’s important to follow a few tips:
- Meat: For the best chenjeh, choose meat with good fat content. Ribeye is highly recommended, but lamb works just as well.
- Marinate: Patience is key! Allow the meat to marinate for 4 to 8 hours to maximize flavor.
- Grill: Maintain high heat for perfectly cooked kabobs that don’t burn. Overcooking will result in tough chenjeh that’s hard to chew.
How to Make Chenjeh at Home
- Slice the ribeye into 1 ½ inch pieces and place them in a bowl.
- Add black pepper, olive oil, and yogurt to the meat. Mix well to ensure all pieces are coated with the marinade. Cover with wrap and refrigerate for at least 4 hours, or overnight for enhanced flavor.
- When ready to grill, bring the kebabs to room temperature. Thread the meat on wide, flat skewers, and the tomatoes on a separate skewer.
- Preheat the grill to medium-high. If using charcoal, ensure they are uniformly glowing with a thin layer of ash.
- Place the tomato and chenjeh skewers on the grill and cook for a couple of minutes. Flip the skewers to cook the other side. Grill for approximately 4 minutes on each side, flipping a couple of times. The tomatoes will take about 15 minutes to cook through.
- Once the meat is almost cooked, season with salt and brush with melted butter and bloomed saffron.
Serving Suggestions
Chenjeh, like other Persian kabobs, is typically served with lavash bread and Persian or saffron rice. Peel and discard the charred skin of the tomatoes before serving alongside the kebab. Traditional accompaniments include mast o khiar (yogurt and cucumber dip) and sabzi khordan (fresh herb platter). For an extra tangy touch, enjoy some pickled onions on the side.
Leftovers
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While chenjeh is best enjoyed fresh and tender, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the oven at 250 degrees F for 15 minutes or until heated through. Freezing leftover cooked chenjeh is not recommended for optimal flavor.
Try More Grilling Recipes
Looking to explore more grilling recipes? We have a variety of delicious options waiting for you. Visit our website or follow us on social media for inspiration and updates on new recipes. Don’t forget to leave a comment and share your experience with our chenjeh recipe. Your feedback matters, and we appreciate your support!
Enjoy the authentic flavors of chenjeh from the comfort of your own home. Let’s fire up the grill and indulge in this mouthwatering Persian delight!
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