Kabab Chenjeh (Chenjeh Kabab, کباب چنجه) is one of the most delicious Persian Kababs made with lamb. It was first originated in Iran, and then it was transferred to other countries in the middle east and Asia. Nowadays you can find it all over the world. According to historians the main name of this food was Kiraj or Ganjeh, but Azeri people called it Chenjeh and this name remained on it so far. This Kabab is made with lamb which has been marinated in special sauce. This Kabab is more prevalent in the north of Iran. Chenjeh Kabab is so similar to Kabab Barg in texture and taste, but it has more amount of lamb compared to Kabab Barg. Moreover, it is thicker than the Kabab Barg. Like other Persian kebabs, it is served with grilled tomatoes and grilled peppers. You can either eat it with Chelow or bread.
Different types of Kabab Chenjeh:
The one and the only main ingredient of Kabab Chenjeh is lamb. All the recipes for Kabab Chenjeh have lamb as the ingredient. You can not change the type of meat in these recipes. However, depending on the ingredients that you use to marinate these lambs, you will get different results and different tastes. For example, in ancient recipes, we see tail fat as an ingredient to marinate the meat. In some Mediterranian recipes, we can see diaries such as yogurt in marinating combination. However, in most recipes, the typical ingredients of marinating such as vegetable oil, salt, pepper, and lemon juice are used.
Important Nutrition Facts:
Kabab Chenjeh has 388 kcal per 100gr. It has 3.68 gr carbohydrates, about 22 gr protein, and 31.58 gr fat. Moreover, it contains 1.24 mg vitamin E, 11.50 mg vitamin C, 6.61 mg vitamin B3, about 12 mg vitamin B4, and 1.95 mg vitamin B12. It also includes 26 mg calcium, 28 mg magnesium, 184 mg phosphor, 362 mg potassium, and 308 mg sodium. It has some other minerals and vitamins in smaller amounts, too.
There is no Vegetarian kebab in Persian cuisine. As a vegetarian or vegan you’d better never mind eating Kabab Chenjeh. However, you can enjoy the side grilled vegetables such as grilled tomatoes and grilled peppers.
Serving style of Kabab Chenjeh:
Iranians serve Kabab Chenjeh with a dish of rice, and grilled tomatoes and peppers as the main course for dinner or lunch. Usually, the Kabab is served along with the skewer. They put a bar of butter next to the rice, too. Fresh onion is the best side dish next to Chelow Kabab. In Azerbaijan provinces, they serve a cup of soup as an appetizer. Salads such as lettuce salad and Shirazi Salad (Persian cucumber salad) can be the right choices as a side dish. In the north of Iran, they serve olives and Zeytoon Parvardeh (stuffed olives), Sir Torshi (garlic pickle) next to Chenjeh Kabab. They also serve it with Kateh. Sumac is a spice that you need to serve next to kebabs. All drinks can be served as the beverage next to this food. However, Doogh (Persian yogurt drink) can best accompany this Kabab.
What are the ingredients of Kabab Chenjeh?
The main ingredient of this food is lamb. Other ingredients are needed to marinate the lamb. To marinate the meat, you need to prepare yoghurt, which helps to make it crunchier. Moreover, it would be best if you had salt, pepper, and lemon juice. Onion is the integral component of making Kabab in Persian cuisine. You will require some bell peppers, too. Furthermore, it would be best if you had firm tomatoes and green peppers to grill along with the kebabs. It would be best if you also prepared some Chelow or bread to serve the kabab with it.
How to cook Kabab Chenjeh?
To cook Kabab Chenjeh, first, you need to make the sauce that you want to marinate the lambs with it. To do so, shred the onions and mix them with yogurt, olive oil, and spices. Then wash and clean the lamb’s fillet and cut them into 3-inch cubes. Place the lambs in the sauce and marinate them for about 5 hours in the fridge. In the last 30 minutes of marinating add lemon juice and sliced bell peppers. Then attach the lambs to a skewer and roast them on a coil barbecue. You can grill some tomatoes along with the meat to serve next to it.
This recipe is adequate for four people. The preparation time is about 20 minutes, and the cooking time is 20 minutes. You should consider a 5 hour of marinating time.
- 2½ lb lamb
- 2 onions
- 2 bell peppers
- 2-3 fresh limes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sumac
- 2 cups yogourt
- 2 tablespoon melted butter
- 4 firm tomatoes
- Wash and clean then cut the lambs into 3-inch cubes
- Mix yogurt, spices and pour them into a bowl
- Shred the onions into the bowl
- Place the lambs in the bowl and marinate the lambs for 5 hours in the fridge
- After 5 hours add sliced bell peppers and fresh limes’ juice to the mixture and keep it in the refrigerator for 30 more minutes.
- Attach the lambs to skewers and cook them on the barbecue
- Brush the kebabs with melted butter while cooking
- Attach the tomatoes to the skewers and sparkle some salt on them then grill them
- Serve the kebabs with tomatoes and sumac
- If you marinate the Kabab for more time, it would be crunchier.
- You can use some vegetable oil for a softer texture while marinating.
- If you are going to serve it with bread, use Sangak or Lavash.