Chenjeh kabab
Saffron lamb kebab
کباب چنجه (chenjeh kabab): saffron and yogurt lamb cubes grilled over charcoal
Chenjeh, chunks of lamb grilled on wide flat skewers, is the kebab of the roadside restaurants on the road to Mashhad and the Friday grills of Tehran, where whole families queue for it with bread and grilled tomatoes. The meat marinates in grated onion, yogurt and saffron until tender, then cooks fast over hot coals so it is charred outside and juicy within. Serve it with chelow and butter, or lavash, sumac and grilled tomatoes. The usual mistake is cutting the pieces too small, so they dry out before they char; 3–4 cm cubes are right. Chef's tip: strain the grated onion and use only its juice in the marinade, so no onion bits burn on the grill.
- Total time
- 175 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 1 onionlarge, grated and squeezed, juice only
- 3 ½ oz plain yogurt
- ¼ tsp saffron threadsground and steeped in 3 tbsp hot water
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tbsp lemon juice
For the kebabs
- 1 ¾ lb lamb leg or lointrimmed, cut into 3–4 cm cubes
- 1 ½ tsp salt
- ⅔ oz buttermelted, for basting
- 4 tomatoeshalved, for grilling
- 1 tsp ground sumac (optional)to serve
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What you'll need
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Method
0/6 doneStep 1: Mix 1 onion juice, 3 ½ oz plain yogurt, half of ⅛ tsp saffron threads, 2 tbsp olive oil, 1 tsp black pepper and 1 tbsp lemon juice in a bowl.
5 minStep 2: Add 1 ¾ lb lamb leg or loin, turn to coat, cover and marinate in the fridge for 2–3 hours, or overnight.
150 minStep 3: Light a charcoal grill or heat a griddle pan until very hot. Thread the lamb onto flat skewers, wiping off excess marinade, and sprinkle with 1 ½ tsp salt.
10 minStep 4: Grill, turning every 2 minutes, until the outside is charred in spots and the meat feels springy; about 8–10 minutes for pink in the middle, or longer if you prefer it well done. Grill 4 tomatoes alongside until blistered.
10 minStep 5: Mix ⅔ oz butter with the rest of ⅛ tsp saffron threads and brush it over the kebabs. Rest them for 2 minutes.
2 minStep 6: Slide off the skewers and serve with the tomatoes, rice or bread and a sprinkle of 1 tsp ground sumac.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 38 g
- Carbs
- 6 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chenjeh kabab take?
- About 175 minutes in total: 160 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
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