Chenjeh kebab

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.