PERSIAN CHENJEH KABOB RECIPE Makes 7-8 servings with 6-8 pieces per person INGREDIENTS: -- 2 lbs-Beef (sirloin or tenderloin) or lamb (loin, leg or tenderloin) -- 1 large-White or yellow onion -- Salt -- 2 tbsp-Fresh ground black pepper -- 1/4 cup -Balsamic vinegar, optional -- 1/4 cup-Vegetable oil or butter, optional DIRECTIONS: -- Cut the onion in half and then slice each half to get half-moon slices and put into a large-sized bowl -- Sprinkle 1 tsp of salt over the onion slices -- Using a glove, squeeze the onion slices for 2-3 minutes forcing them to release moisture --- This technique eliminates having to use shredded onion -- Cut the meat into 1 1/2-inch to 2-inch chunks --- If you are using the fat, cut it into small pieces to put between the chunks of meat on the skewer. Fat can enhance the flavor and increase moisture of the kabob -- After the onions have released their moisture, add the meat and black pepper (and fat pieces if using) to the bowl -- Mix thoroughly -- Cover bowl and place in the refrigerator for 2 - 24 hours -- 30 minutes before grilling the kabob, remove the bowl from the refrigerator to come to room temperature and mix in optional balsamic vinegar to the meat -- Light up your gas or charcoal grill --- Grill needs to be medium-high (no need for superhot fire like Koobideh kabob) -- Slide the chunks of meat onto 1/2-inch skewers --- If using the fat, put a piece between each chunk of meat -- Apply salt to the skewered meat on all sides -- Grill the skewers for 8 to 9 minutes, turning them once a minute --- On medium-high heat, this will result in medium-rare to medium kabob --- With Chenjeh, you will not have to worry too much about flareups but as with other grilled kabobs, do not overcrowd your grill surface so you can move the skewers around in case of flareups -- During the last minute of grilling, you can brush on melted butter or vegetable oil to enhance flavor and moisture --- Use a minimal amount to avoid flareups -- Line your serving plate with flatbread -- Once you get a few charred tips and the desired color, your Chenjeh is ready. -- Remove the meat from the skewers using a piece of flatbread or paper towel to push them onto your serving plate --- If you used the fat pieces on the skewer, you can serve it or discard -- Serve Chenjeh Kabob with flatbread, fresh herbs --- Like with all Persian kabobs, Persian rice and a salad are great companions VARIATIONS: -- To serve Chenjeh as an hors d’oeuvres or mezzeh: --- Put 3 chunks of meat on a small 8-inch skewer --- Configure your grill surface to accommodate the smaller skewers --- You can use metal bars like Japanese yakitori grilling --- Preparation and cooking time are the same
I am a chef/restaurant owner in chicago. Originally from Azerbaijan. I love this guy’s enthusiasm. Just like Azerbaijani people he’s paying attention to little details which makes the difference. I can tell that he’s a true food connoisseur!
Forget these people. I'm Assyrian and I ABSOLUTELY LOVE your recipe, and every time I have parties or family over the kebabs, turn out GREAT! Always grew up going to persian restaurants in Chicago and this tastes true to Iranian food.
Another beauty from the champion. I am so glad to see you drinking beer from the south boarder of your state!🍺 I ate this meal while working in the Middle East and they called it “Tikka”. I was so impressed, I decided to make it myself ever since. The pieces of fat between the meat chunks has always been my favourite especially from the Iraqi Lamb fatty tails, which is another dimension added to this dish. I sometimes add a little tomato paste and mixed spices “ Bahar” to the marinade and lemon juice to tenderise, just as you’ve said the sky’s the limit, and also I insert pieces of fresh onion, tomato and green capsicum between the meat chunk’s which gives amazing flavour. Well done my friend and keep up with the good work.😊🤞👍
Mr. Bagheri, you’ve shined again, this recipe is also called Tikka Kebeb and mainly made from Lamb, skewered with onion, Green Capsicum, Tomatoe and of course Fat pieces to keep it moist. You’ve made my day and I am grilling it tomorrow on charcoal BBQ (Not Gas). Thanks buddy.
Amazingly delicious !!. Elena ( my Russian spouse ) and I tried the receipt with lamb. I can not tell you how succulent and tender the meat came out , and really easy to make. my hat off to you my dearest fellow Iranian. You are the best !!. your presentation and common sense, how to prepare this delicious meal is off the chart. Gratitude to you !! Mathew and Elena From Colorado
Tried this last night, it's indeed easy to make and taste pretty good, i add a little papain to tenderize the meat. And when he said you should use a good cut of beef he really means it, it decides how your kabobs taste.
Thank you for giving us meat options that work for us living in USA . We don’t use lamb as much as people in Iran and it’s good to know what to use here
For a more affordable option to make barg, you can get beef top sirloin (1/3 or 1/4 the price of tenderloin) and then after you have butterflied it apply some meat tenderizer with sliced onions. Not bad at all! 😁
Delicious kabob recipe. I would use the left over onion's for separate dishes such as a really meaty gravy or a tasty stew, Or a really favourful base for a curry. Also thinking use for the start of a base for a tomato pasta sauce.
Great video and awesome recipe. Will surely try making this. By the way I like the bowl you are using for mixing and marinating the meat. Can you please tell me the brand of the bowl?
سلام ممنون از شما ، بسیار هم عالی. امکانش هست بفرمایید Toosirloin رو از کجا تهیه میفرمایید.؟ من خیلی جاها رو گشتم ولی عمدتا به قطعات استیکی برش خورده که فکر نمیکنم مناسب چنجه باشه.
Just a thought: What if you grated the onion, squeezed the juice out for the kebab and used the onions for making meatballs or koobideh? No waste that way...
Onion juice is too harsh as a marinade (too much onion taste and aroma) but I know people use it for marination. Onion juice is best suited for sauces like kare taub کره تاب to brush/apply to kabob at the end for moisture and more intense flavor.
That's actually what we do when making Koobideh and Barg kabobs at the same time. You squeeze the juice out of the onions. Use the onions for Koobideh and use the onion juice for Barg.
@@ottopimentel8833 Shish kabob is made with the fillet meat attached to a rib section (lamb chops). So, shish kabob has to be lamb. Chenje can be made with almost any meat but has to have some tenderness. Beef sirloin or top sirloin is ideal for chenjeh.
While technically top sirloin Can be part of "raste", raste is the entire loin of a lamb but majority what on a beef would be ribeye, and striploin. The top sirloin portion of a lamb is at the very end and often falls on the leg (rump). Having said that if you can find a value rib roast or striploin roast also an excellent choice if using beef. Thanks for the video
@@CafeBagheri no not really a butcher 😂, just an engineer that loves food and studies alot through research and experimentation on food from around the world!
Yes, you can make chenjeh in the oven (under broiler at highest possible temperature). Just keep turning every minute until cooked to desired doneness.
@@CafeBagheri Ok fair enough it will be interesting to see what the differences in taste it will have. I heard in Iran they also use a little bit of Kiwi to help tenderize the meat
I will..my mom's birthday is coming up and she loves traditional food from home and I was thinking of making this for her. I will see if the gravy i can incorporate as so.ething i pour over the potatoes that I will be putting on the grill.
@@miloraoof7654 One thing I advise is not to make anything brand new (that you have never done before) for a special occasion. Test a few days earlier to know what to expect.
In the past few decades a non-pork protein product named has appeared in Iran. It looks and tastes more like the turkey bacon in north America. But, my general answer is that I encourage my viewers to experiment and expand these recipes to make them better! Real bacon adds a tasty dimension to grilled meats! Make it your own.
I didn’t use any bleach in this video! If you saw “white washing”, you must have been watching someone else and clicked over here by mistake. Thanks for subscribing and sticking around. 😁
@@CafeBagheriit's now transpired that, that theater was orchestrated by the west to "regime change" for the benefit of the west not for the people of Iran. The people of Iran are old enough to decide for themselves. Don't fall for the intrigues of the west. I am yet to see a place that the west's intervention has improved the lot of the people. We need to wake up.
@@alireza5494 Honestly, I didn’t think about this. We are on Facebook and Instagram as well and if you check @CafeBagheri on Insta, you will see our reaction and posture. Power to the people! ❤️🙏🏼
Don't you feel remorse for your crimes against these innocent creatures? Don't you see that they love life like you and don't want to die? Don't you see how much they are afraid of dying and scream out of fear? Do you want someone to treat you and your family or loved ones like this? If you have an iota of compassion and conscience, stop this dirty work. (Eating meat is a crime
Buy a magnifier and start looking around yourself and see how many creatures you kill just by walking, sitting, and breathing. All of them want to live and yet you're killing them. It's so arrogant to only care about larger animals.
PERSIAN CHENJEH KABOB RECIPE
Makes 7-8 servings with 6-8 pieces per person
INGREDIENTS:
-- 2 lbs-Beef (sirloin or tenderloin) or lamb (loin, leg or tenderloin)
-- 1 large-White or yellow onion
-- Salt
-- 2 tbsp-Fresh ground black pepper
-- 1/4 cup -Balsamic vinegar, optional
-- 1/4 cup-Vegetable oil or butter, optional
DIRECTIONS:
-- Cut the onion in half and then slice each half to get half-moon slices and put into a large-sized bowl
-- Sprinkle 1 tsp of salt over the onion slices
-- Using a glove, squeeze the onion slices for 2-3 minutes forcing them to release moisture
--- This technique eliminates having to use shredded onion
-- Cut the meat into 1 1/2-inch to 2-inch chunks
--- If you are using the fat, cut it into small pieces to put between the chunks of meat on the skewer. Fat can enhance the flavor and increase moisture of the kabob
-- After the onions have released their moisture, add the meat and black pepper (and fat pieces if using) to the bowl
-- Mix thoroughly
-- Cover bowl and place in the refrigerator for 2 - 24 hours
-- 30 minutes before grilling the kabob, remove the bowl from the refrigerator to come to room temperature and mix in optional balsamic vinegar to the meat
-- Light up your gas or charcoal grill
--- Grill needs to be medium-high (no need for superhot fire like Koobideh kabob)
-- Slide the chunks of meat onto 1/2-inch skewers
--- If using the fat, put a piece between each chunk of meat
-- Apply salt to the skewered meat on all sides
-- Grill the skewers for 8 to 9 minutes, turning them once a minute
--- On medium-high heat, this will result in medium-rare to medium kabob
--- With Chenjeh, you will not have to worry too much about flareups but as with other grilled kabobs, do not overcrowd your grill surface so you can move the skewers around in case of flareups
-- During the last minute of grilling, you can brush on melted butter or vegetable oil to enhance flavor and moisture
--- Use a minimal amount to avoid flareups
-- Line your serving plate with flatbread
-- Once you get a few charred tips and the desired color, your Chenjeh is ready.
-- Remove the meat from the skewers using a piece of flatbread or paper towel to push them onto your serving plate
--- If you used the fat pieces on the skewer, you can serve it or discard
-- Serve Chenjeh Kabob with flatbread, fresh herbs
--- Like with all Persian kabobs, Persian rice and a salad are great companions
VARIATIONS:
-- To serve Chenjeh as an hors d’oeuvres or mezzeh:
--- Put 3 chunks of meat on a small 8-inch skewer
--- Configure your grill surface to accommodate the smaller skewers
--- You can use metal bars like Japanese yakitori grilling
--- Preparation and cooking time are the same
psychopath humans 💔💔💔💔💔💔💔😭😭😭😭😭😡😡😡😡😡🤬🤬🤬🤬🤬🤬
Besides onion I mixed the meat with vodka. About 4 tablespoons for like 2 pound meat (top sirloin) ,it became wonderful. Try it.
@@edyk8374 Sounds interesting; will give it a try!
I am a chef/restaurant owner in chicago. Originally from Azerbaijan. I love this guy’s enthusiasm. Just like Azerbaijani people he’s paying attention to little details which makes the difference. I can tell that he’s a true food connoisseur!
Thank you Chef Rustam! We love visiting Chicago. Please let me know which restaurant and I will visit you. 🍺🙏🏼
Azerbaijan is Iran. Iran is Azerbaijan.
Oh snaps im in Chicago - whats your restaurants name, would love to check it out!
Yes what is the name of your place? We go to to Kabobi all the time.
Forget these people. I'm Assyrian and I ABSOLUTELY LOVE your recipe, and every time I have parties or family over the kebabs, turn out GREAT! Always grew up going to persian restaurants in Chicago and this tastes true to Iranian food.
Another beauty from the champion. I am so glad to see you drinking beer from the south boarder of your state!🍺 I ate this meal while working in the Middle East and they called it “Tikka”. I was so impressed, I decided to make it myself ever since. The pieces of fat between the meat chunks has always been my favourite especially from the Iraqi Lamb fatty tails, which is another dimension added to this dish. I sometimes add a little tomato paste and mixed spices “ Bahar” to the marinade and lemon juice to tenderise, just as you’ve said the sky’s the limit, and also I insert pieces of fresh onion, tomato and green capsicum between the meat chunk’s which gives amazing flavour. Well done my friend and keep up with the good work.😊🤞👍
Mr. Bagheri, you’ve shined again, this recipe is also called Tikka Kebeb and mainly made from Lamb, skewered with onion, Green Capsicum, Tomatoe and of course Fat pieces to keep it moist. You’ve made my day and I am grilling it tomorrow on charcoal BBQ (Not Gas). Thanks buddy.
Glad I found your channel and subscribed. One of the best videos to make authentic food.
beautiful ..... thanks for this uncle Bagheri ....
looks good nice explanation thanks
Love this. Great weekend food, good to enjoy with family. ❤️❤️❤️
I truly enjoy these videos, Yes the Dos Equis goes well with this meal. Thank You
Amazingly delicious !!. Elena ( my Russian spouse ) and I tried the receipt with lamb. I can not tell you how succulent and tender the meat came out , and really easy to make. my hat off to you my dearest fellow Iranian. You are the best !!. your presentation and common sense, how to prepare this delicious meal is off the chart. Gratitude to you !!
Mathew and Elena From Colorado
I will certainly try this kebab recipe out.
Thank you.
Great tip on sharpening the skewers. Make sense they don’t have it sharpened at the store I never knew that thought. Thank you
Tried this last night, it's indeed easy to make and taste pretty good, i add a little papain to tenderize the meat. And when he said you should use a good cut of beef he really means it, it decides how your kabobs taste.
Thank you for giving us meat options that work for us living in USA . We don’t use lamb as much as people in Iran and it’s good to know what to use here
For a more affordable option to make barg, you can get beef top sirloin (1/3 or 1/4 the price of tenderloin) and then after you have butterflied it apply some meat tenderizer with sliced onions. Not bad at all! 😁
What a lovely minimalist recipe. Reminds me of a spicer version from India called tikka kebab.
That looks so good!
Delicious kabob recipe. I would use the left over onion's for separate dishes such as a really meaty gravy or a tasty stew, Or a really favourful base for a curry. Also thinking use for the start of a base for a tomato pasta sauce.
love it.......😘
I need a Gomeh sabzi recipe please, its been many years since I have had it 😊
We have a Ghormeh Sabzi video on this channel.
Scrumptious!
This is the best recipe 😋
delicious!
Hi, I am new in your channel, I love your recipes, I am learning a lot 😀👍❤
Delicious...
Ohhh man where is ur HOT chilies papers
i made it with indoor grill , came out really good 2😘
Great video and awesome recipe. Will surely try making this. By the way I like the bowl you are using for mixing and marinating the meat. Can you please tell me the brand of the bowl?
Wolfgang Puck brand.
Mr Bagheri, do you have restaurants where one could try your mouthwatering dishes?
Unfortunately (or fortunately) NO! But I do offer personal chef and small catering service in north Texas area (specifically Dallas/Fort Worth)!
I am a meat lover n I am definitely going to make it
If u under 50 no problems with alots red meats why not
Omgs you are so right.. I put onion juice on my kebab and burnt it lol. I think I'm clever.. it did taste good though like carmelised.
Mr. Bagheri loved your grill, whats the make and model if you would like to share.
KitchenAid
سلام ممنون از شما ، بسیار هم عالی.
امکانش هست بفرمایید Toosirloin رو از کجا تهیه میفرمایید.؟ من خیلی جاها رو گشتم ولی عمدتا به قطعات استیکی برش خورده که فکر نمیکنم مناسب چنجه باشه.
Top Sirlon
همه فروشگاهها و قصابیهای آمریکا و کانادا دارند. در ایران همون راسته گوساله هست.
Just a thought: What if you grated the onion, squeezed the juice out for the kebab and used the onions for making meatballs or koobideh? No waste that way...
Onion juice is too harsh as a marinade (too much onion taste and aroma) but I know people use it for marination. Onion juice is best suited for sauces like kare taub کره تاب to brush/apply to kabob at the end for moisture and more intense flavor.
That's actually what we do when making Koobideh and Barg kabobs at the same time. You squeeze the juice out of the onions. Use the onions for Koobideh and use the onion juice for Barg.
Let's make a change eh!
Change is the only constant in this world!
Whats the difference between Chenje & Shish
@@ottopimentel8833 Shish kabob is made with the fillet meat attached to a rib section (lamb chops). So, shish kabob has to be lamb. Chenje can be made with almost any meat but has to have some tenderness. Beef sirloin or top sirloin is ideal for chenjeh.
While technically top sirloin Can be part of "raste", raste is the entire loin of a lamb but majority what on a beef would be ribeye, and striploin. The top sirloin portion of a lamb is at the very end and often falls on the leg (rump). Having said that if you can find a value rib roast or striploin roast also an excellent choice if using beef.
Thanks for the video
Thank you!
شما قصاب هستید و ما خبر نداشتیم! 🤗✊🏼👌🏼
@@CafeBagheri no not really a butcher 😂, just an engineer that loves food and studies alot through research and experimentation on food from around the world!
can this be made ahead of the party
You can marinate up to a day ahead and grill an hour before the party.
CAN CHENJEH CAN BE MADE IN THE OVEN
Yes, you can make chenjeh in the oven (under broiler at highest possible temperature). Just keep turning every minute until cooked to desired doneness.
What do you think about using onion powder instead of fresh ones?
In a pinch, it should work, but fresh onion is preferred.
Why didn't you put the balsamic vinegar in the beginning of the marinade?
I did not want full impact from vinegar. You can add it from the beginning and see if you like it.
@@CafeBagheri Ok fair enough it will be interesting to see what the differences in taste it will have. I heard in Iran they also use a little bit of Kiwi to help tenderize the meat
DASTETUN DARD NAKONEH
😋
What about making some sort of "gravy" with the left over onion marinade?
Let me know if it works. 🙏🏼
I will..my mom's birthday is coming up and she loves traditional food from home and I was thinking of making this for her. I will see if the gravy i can incorporate as so.ething i pour over the potatoes that I will be putting on the grill.
@@miloraoof7654 One thing I advise is not to make anything brand new (that you have never done before) for a special occasion. Test a few days earlier to know what to expect.
@@miloraoof7654 Commenting to see if the gravy turned out good.
Any update?
I have had so many unfortunate things happen tp me recently that I havent had the time to make it..but I will and will let you know
like the recipe but your tomatoes are still raw ( cold )
They may not have been cooked as well done as you like them but I can assure you they were not COLD! 😁
Fat = flavor
Keep it real like in Iran
👍🏻🌷🍺🌿🌷🥬🍄
Forgive my ignorance but I didn’t know Iranians enjoy bacon
In the past few decades a non-pork protein product named has appeared in Iran. It looks and tastes more like the turkey bacon in north America.
But, my general answer is that I encourage my viewers to experiment and expand these recipes to make them better! Real bacon adds a tasty dimension to grilled meats! Make it your own.
@@CafeBagheri thank you! I look forward to more of your recipes. Iranian bbq is without a doubt my favourite
I need a Persian wife 😂
not Kabob the right name is KABAB
@@armdm Potato, PotAto.....
man... so sorry but I can't get past the whitewashing of the pronunciations of things..
I didn’t use any bleach in this video! If you saw “white washing”, you must have been watching someone else and clicked over here by mistake. Thanks for subscribing and sticking around. 😁
people are dying , kim .
I stand with the people of Iran and condemn the brutal attacks on the protesters in Iran. #MAHSAAMINI
@@CafeBagheri They are well fed. What are they complaining about? Mullahs feed them good.
@@CafeBagheriit's now transpired that, that theater was orchestrated by the west to "regime change" for the benefit of the west not for the people of Iran. The people of Iran are old enough to decide for themselves. Don't fall for the intrigues of the west. I am yet to see a place that the west's intervention has improved the lot of the people. We need to wake up.
Hi
Pls respect and for support Iranians, for few days dont upload videos , like others
This was already scheduled. I have expressed my support for people of Iran on all platforms and with multiple posts. 🙏🏼
@@CafeBagheri
Thanks
@@alireza5494 Honestly, I didn’t think about this. We are on Facebook and Instagram as well and if you check @CafeBagheri on Insta, you will see our reaction and posture. Power to the people! ❤️🙏🏼
@@CafeBagheri
Bravo 👌
You neeeed a cookbook!!! I have been looking for a recipe in several cookbooks but none compare to how you make food.
You eat tiny amounts of plastic when you use a plastic cutting board, direct xeno-estrogens, prostate cancer chance increase.
it all adds up take these sort of things seriously if you can
Good to know; had never heard of this! 🙏🏼
@@CafeBagheri np thanks
Besides onion I mixed the meat with vodka. About 4 tablespoons for like 2 pound meat (top sirloin) ,it became wonderful. Try it.
Don't you feel remorse for your crimes against these innocent creatures?
Don't you see that they love life like you and don't want to die?
Don't you see how much they are afraid of dying and scream out of fear?
Do you want someone to treat you and your family or loved ones like this?
If you have an iota of compassion and conscience, stop this dirty work.
(Eating meat is a crime
Buy a magnifier and start looking around yourself and see how many creatures you kill just by walking, sitting, and breathing. All of them want to live and yet you're killing them. It's so arrogant to only care about larger animals.
Nope, meat is delicious
Can I cook you a nice steak?
@@farescooks1356 Pork Steak 😋
It's Not Food It's Violence 💔💔💔💔💔💔😭😭😭😭😭😭😡😡😡😡😡🤬🤬🤬🤬🤬🤬