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.
Kabab Koobideh Recipe
Kabab Koobideh is made from ground lamb or beef or a mix of both. It simply translates to slammed kabab, because of how it was made traditionally in the past. The meat was placed on a large stone and got smashed with a wooden mallet. It is usually served with rice or bread. Both options are also served with grilled tomatoes and sumac on the table for garnishing. I personally love it with bread, fresh basil and sliced onions.
If you go to an Iranian restaurant, Kabab Koobideh is definitely one of the Kabab dishes on the menu. Being inexpensive but at the same time very juicy and tasty makes Kabab Koobideh one of the most ordered in any Persian restaurant or household.
Persian Saffron Chicken Kabab – Joojeh Kabab
Step into the vibrant world of Persian cuisine with Joojeh Kabab—a culinary gem that brings the rich, aromatic flavours of saffron to your grill. This beloved Persian dish features succulent pieces of chicken marinated in a tantalising blend of saffron, lemon, and aromatic herbs, then grilled to perfection. With each bite, you’ll experience a symphony of smoky, zesty, and mildly tangy notes, capturing the essence of Persian barbecue tradition.