Photograph of the finished Chenjeh kebab

Middle East · Thịt cừu khối xiên nướng Chenjeh

Chenjeh kebab

45 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Onion Onion 4
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 9.9 oz
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Lime Lime 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the lamb loin into 3 cm cubes and remove all the tendons; chenjeh only uses the tenderest, leanest part.
  2. 2 Grate the onion to extract the juice, then mix it with yogurt, saffron in hot water, and pepper.
  3. 3 Marinate the meat for 8 hours in the refrigerator.
  4. 4 Skewer the meat blocks onto the metal skewers, pressing them tightly together without leaving any gaps.
  5. 5 Pressing the meat tightly helps keep the center pink and juicy while the outside is seared.
  6. 6 Grill over high heat for 8 minutes, rotating every 2 minutes, then brush with saffron butter and squeeze with lemon.

With an appliance

  • Charcoal grill 40 min

    Grill over charcoal, keeping the grill 10 cm away from the grate, for 8 minutes, rotating every 2 minutes; strong, close heat is the correct way.

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