Cubed Meat Kebab
This is a recipe for the grill.
Chenjeh Kabab refers to a kabab made from cubed lamb or beef. It is very similar in methods and ingredients to joojeh kebab, which is made with chicken, though in this version the yogurt is omitted. It made for a tasty and very tender kebab.
I used flat iron steak to make mine, as I had some in the freezer I had to use, and actually cubed the beef while frozen and just let it defrost in the sauce. You can use lamb leg or loin, or any steak cut. Chenjeh kabab is often serve with a yogurt sauce and along side tomato or vegetables kebabs.
- 1/8 tsp powdered saffron
- 2 Tbsp hot water
- 1/2 white onion, peeled and coarsely chopped
- 3 garlic cloves, smashed
- juice from 1 lime
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 1/2 lbs lamb or beef, cubed
In a small bowl mix saffron with hot water and set aside.
Put chopped onion, garlic cloves, lime juice, salt and pepper in the bowl of a food processor or the jar of a blender. Process until smooth. Mix in the saffron water.
Place lamb or beef in a bowl. Add the onion mixture and stir well. Cover and refrigerate for 3-24 hours.
Preheat grill to medium about 350°F. Grease the racks. Remove chicken from the refrigerator and thread in metal skewers. Place on the grill and cook until done, about 10-15 minutes, turning once.
Adapted from a recipe at Salt & Wind
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