Chenjeh Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
372 kcal
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Course
Main Course
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Cuisine
Persian
Chenjeh Recipe
Description
The Chenjeh Recipe features ribeye steak chunks marinated in olive oil, yogurt, and black pepper to enhance tenderness and moisture. The meat is refrigerated for several hours to absorb the marinade before threading onto flat skewers alternating with separately skewered tomatoes. The grilling process requires a medium-high heat, either on a charcoal or gas grill, with careful attention to avoid overcooking.
Grilling takes approximately 4 to 5 minutes per side for the beef with occasional flipping to promote even cooking. Tomatoes take longer, around 15 minutes, developing a charred skin that is discarded before serving. The resulting kebabs have a balance of juicy meat and smoky, slightly acidic tomatoes that contrast well.
This dish pairs well with saffron-infused butter drizzled over the kebabs as a finishing touch. Traditional Persian accompaniments include rice, fresh herbs (sabzi khordan), and lavash bread. The recipe suggests blooming saffron by dissolving it on ice cubes to release its aroma and color.
Using ribeye instead of lamb offers a familiar beef flavor with enough fat to keep the kebabs moist. The marinade’s yogurt tenderizes the meat and contributes a mild tang, while grilling adds smoky notes.
Ingredients
- 1 1/2 lb ribeye sliced into 1 1/2 inch pieces
- 2 tbsp olive oil
- 3 tbsp yogurt
- 1/4 tsp black pepper
- 6 tomato
Final touches
- kosher salt
- 4 tbsp butter melted
- 2 tbsp saffron see notes, bloomed
Instructions
- Place the ribeye pieces in a bowl, add the olive oil, yogurt and black pepper. Combine and make sure all pieces are coated with the marinade. Cover and refrigerate for 4 to 8 hours.
- When you're ready to grill, take the meat out of the fridge and let it come to room temperature. This is to make sure the meat cooks evenly. Thread them on flat skewers that are about 1/2 inch wide. Thread the tomatoes separately.
- Preheat the grill to medium high. If using charcoal grill, you want to make sure that the charcoals have stopped smoking, are glowing uniformly and there's a layer of ash on them.
- Place the skewers on the grill and cook for a couple of minutes, flip and cook on the other side. It takes the kebabs 4-5 minutes on each side (flipping a few times) to grill completely. Keep an eye out so you don't overcook them. It'll take the tomatoes about 15 minutes to cook completely, the skin will be charred, don't worry we're going to discard the skin before serving.
- Once the kebabs are almost ready, season them with kosher salt. Mix the melted butter and bloomed saffron and brush it on both sides of the kebab. This is to keep the meat juicy and tender.
- Transfer the cooked kebabs to a pot with lid so they stay warm. You can use a piece of lavash to remove the kabob pieces from the skewers.
- Serve with lavash, rice and sabzi khordan.
Notes
- Ribeye is used instead of lamb for a juicy and tender kabob with good fat content.
- Bloom saffron by dissolving ground saffron on ice cubes at room temperature before use.
- Serve the Chenjeh with rice, fresh herbs (sabzi khordan), and lavash bread for a traditional Persian meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 130mg | 5% |
| Potassium | 614mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 17mg | 19% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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