What is Kabab chenjeh?

Question

TasteAtlas · Accepted Answer

Kabab chenjeh is a Persian dish from Iran consisting of succulent cubes of lamb that are marinated and grilled over an open flame. It has long been associated with gatherings and feasts, particularly in the northern and central regions of the country.

The dish likely has its roots in ancient Persian grilling techniques, where skewered meats were prepared over wood fires in both royal courts and rural homes. Over centuries, the method of cutting lamb into uniformly sized cubes and seasoning it simply but generously evolved as a way to highlight the quality of the meat itself rather than disguise it under heavy spices.

To prepare kabab chenjeh, lamb leg or tenderloin is cut into chunks and marinated in a mixture that often includes onion puree, salt, black pepper, and sometimes a splash of lemon juice or yogurt to help tenderize the meat. After several hours of marinating, the cubes are threaded onto wide metal skewers to allow for even cooking. Read more

They are grilled over hot coals, turned frequently so the exterior browns without drying out the inside. The finished kabab is typically served on flatbreads or alongside chelo, Iranian steamed rice, and accompanied by grilled tomatoes, raw onions, fresh herbs, and wedges of lemon or sumac for sprinkling.

One detail about kabab chenjeh is that, unlike koobideh (the ground meat kabab), it relies entirely on the cut and marbling of the lamb for its tenderness and flavor. Because of this, selecting meat with the right amount of fat is considered as important as the cooking technique itself.

In restaurants and home settings alike, kabab chenjeh is often prepared fresh to order rather than in advance, to preserve its juiciness. Today, kabab chenjeh is widely eaten across Iran in restaurants known as kababis, in private homes during festive meals, and at outdoor picnics where charcoal grills are set up for cooking.