Kabab Chenjeh – Grilled Rib-Eye Cubes

Ah, Kabab Chenjeh, one of the crown jewels of Persian barbecue! Imagine succulent chunks of beef ribeye, grilled over an open flame until they’re juicy and charred just right. This isn't just any kabab; this is Chenjeh, a kabab that holds a special place in my heart and on my plate.

Now, while some might opt for lamb, I have a particular fondness for beef ribeye. Why? Because ribeye is like the VIP of the beef world—fattier, more flavourful, and mouth-watering. That marbling of fat melts beautifully during grilling, creating a kabab that's tender, juicy, and packed with flavour. It's like a steakhouse experience but with that irresistible Persian twist.

In Iran, grilling is an ancient way of cooking that's been perfected over centuries. From the bustling bazaars to the tranquil countryside, you’ll find a variety of recipes, each boasting unique local ingredients like lemon juice, yoghurt and a treasure trove of regional herbs. But when it comes to simplicity and sheer deliciousness, Chenjeh reigns supreme.

Making Kabab Chenjeh is not just about cooking; it’s about creating an experience. Picture yourself surrounded by friends and family, the aroma of grilling meat wafting through the air, and everyone eagerly waiting to dig into this Persian delight. The process is quick and enjoyable, giving you more time to enjoy the company of your loved ones.

So, fire up that grill and get ready to savour the magic of Kabab Chenjeh. Just be prepared for everyone to keep asking for seconds... and maybe even thirds!

Serve this mouthwatering Grilled Rib-Eye Kabab with aromatic Persian saffron rice.

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Time

Prep: 15 min

Cook: 30 min

Total: 45 min

Ingredients (serving for 5)

1 kg rib-eye steak

1 onion, roughly sliced

1 tbsp fresh lemon juice

1 tsp black pepper

3 tbsp extra virgin olive oil

8 tomatoes

Melted butter

Salt

Method 

Season the Meat

1. Cut the rib-eye steaks into approximately 1-inch (2.5 cm) pieces.

2. Roughly slice the onion and squeeze it to release some of the juice.

3. In a bowl, combine the olive oil, sliced onion, lemon juice, and black pepper, then coat the meat pieces thoroughly.

4. For the best flavour, let the meat marinate for at least a few hours, or ideally overnight, in the refrigerator.

Prepare for the BBQ

1. Wash the tomatoes and leave them whole. Skewer them through the side on your BBQ skewers, piercing each tomato a couple of times with a small kitchen knife. Set them aside.

2. Skewer the meat cubes. You can season them with salt now or wait until you’re grilling them.

Cook the Rice and Light the BBQ

1. If you're serving your Kabab Chenjeh with Persian saffron rice, start cooking the rice now. Once the rice is at the stage where you reduce the temperature and put on the lid, you can leave it to cook slowly while you focus on the BBQ.

2. Light your lump wood charcoal. It’s free of chemicals and lights up easily with a charcoal starter. For an extra special smoky flavour, consider adding some apple wood chips.

Grill the Tomatoes and Kabab Chenjeh

1. Once the charcoal turns white on the outside and glows bright red inside, it’s ready for grilling. Spread the charcoal out evenly.

2. Start by grilling the tomatoes, as they take longer than the meat. Grill them from both sides until the skin turns black and the tomatoes are nice and soft. The skin will be peeled off before eating. Once done, transfer them to a pan with a lid and keep them near the BBQ to stay warm.

3. Now, grill the Kabab Chenjeh. The BBQ should still be hot, so the meat will cook quickly. Grill the meat cubes from both sides until they are nicely browned. Brush them with melted butter to keep the meat juicy and prevent it from drying out. Season with salt while grilling.

4. Once the meat has a nice colour, take it off the grill immediately to avoid overcooking. Slide the meat off the skewers using a piece of bread.

Serve

1. Serve the Kabab Chenjeh hot, accompanied by grilled tomatoes and aromatic Persian saffron rice.

2. Enjoy this delicious Persian delight with family and friends!

Serve them with the tomatoes and saffron rice. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments. I’m always happy to help. I’d love to see your Kabab Chenjeh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!