Chejneh Kabob is as popular as it is easy to make. It is often made from lamb loin/tenderloin/sirloin/leg or beef sirloin/tenderloin. I make my chenjeh from top sirloin which gives me a juicy and tender kabob without breaking the bank. Roma tomatoes are often grilled with chenjeh as they are with other Persian kabobs. You can serve chenjeh with yopur favourite flatbread (lavash/taftoon/naan/pita) and fresh herbs (especially basil). It is also good with Persian saffron rice and Shiorazi salad (we have videos here for both saffron rice and Shirazi salad). Chenjeh kabob makes a great starter/mazzeh and goes well as a cocktail party food!
Enjoy and send me pictures on my Instagram account (@CafeBagheri).
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Full recipe for Chenjeh Kabob is placed in first comment under this video.
0:00 Introduction
0:26 Ingredients lineup
0:48 Slice onions
1:39 Salt and onion squeeze magic
3:16 Top Sirloin meat introduction
4:22 Removing the fat cap from sirloin/rAsteh
5:21 Fat cap removed from sirloin
5:50 Cutting up the meat for chenjeh
7:43 Saving the fat for other uses
8:20 A piece of fat between each chenjeh bite
10:05 Adding black pepper to meat and mix
10:53 Put meat in fridge to marinate
11:24 Add balsamic vinegar
11:40 Let the meat rest for 30 minutes after adding vinegar
13:02 Details on the size of skewer and position on the grill
14:14 Sharpen the tip of newly purchased skewers before using
12:52 Start putting meat (and fat) on skewers
16:00 What about some BACON on your chenjeh skewer?!
18:24 Put tomatoes on skewers
19:49 Put salt on the skewered meat
20:28 Going out to the grill
20:40 Laying skewers on the hot grill
22:30 YES, you can enjoy your Persian chenjeh kabob with a Mexican beer! :)
24:10 Brush some vegetable oil on chenjeh skewers
24:50 Taking chenjeh skewers off the grill
25:45 Getting dinner plate ready
26:10 Grilled tomatoes going from the grill to the plate
26:21 Chenjeh kabob going from the grill to the plate
26:46 Outtro