Kabab Recipes,  Persian Classics,  Uncategorized

Kabab Chenjeh – Grilled Rib-Eye Kabab

Kabab Chenjeh is my favourite Persian Kabab! Traditionally it is made of lamb but in this version I’m using rib-eye beef steak. It has a larger amount of fat which ensures the kabab turn out nice and tender without adding yogurt to the marinade.

This recipe is for 4 to 6 people. It depends on your guests really. If your friends are like my friends you’re lucky if it feeds four of you! ;D

Kabab Chenjeh | Rib-eye steak kabab

Kabab Chenjeh

Course Main Course
Cuisine Persian
Keyword Chenjeh, Kabab, Rib-Eye, Steak
Prep Time 15 minutes
Cook Time 1 hour
Marinating 5 hours
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 1.2 kg Rib-Eye Steak (approx. 6 steaks) t
  • 2 Onions
  • 4 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Black pepper
  • 12 tomatoes
  • 3 tbsp Butter
  • Salt

Instructions

Marinate the meat

  1. Cut the steaks into approx. 1” (2.5cm) pieces.

  2. Blend the onions and garlic cloves in a food processor or with a hand blender. Transfer this paste into a cotton cloth and squeeze all the juice out.

  3. Transfer the meat into a food container or freezer bag, add the onion-garlic juice, black pepper and olive oil and combine everything well until the meat is completely covered in marinade.

  4. Let the steak cubes marinate for at least 5 hours prior to grilling them but you can leave them for up to 24 hours before if you want to prepare them in advance.

Prepare for the BBQ

  1. Wash the tomatoes and skewer them onto large metal skewers. You can find them in Asian supermarkets or online.

  2. Remove the meat cubes from the marinade and skewer them as well.

  3. Usually Persian kabab is served with delicious saffron rice. You can find my recipe for easy Kateh style rice on the blog. You can put the rice on now, then light the charcoals and keep an eye on the rice while they heat to the right temperature. Once the rice is at the stage when you reduce the temperature and put on the lid, you can leave it alone and focus on the BBQ.

Grill the tomatoes and kababs

  1. I use real lump wood charcoal for my BBQs. It doesn’t have any nasty chemicals in it and lights up effortlessly in my charcoal starter. Sometimes I add apple wood chips for extra special smokey flavour.

  2. Once the charcoal turned white on the outside and glows bright red inside you are ready to bbq. Spread them out evenly. 

  3. Grill the tomatoes first because they take more time then the Chenjeh and can be prepared in advance and then kept warm. Grill them from both sides and don’t worry about the skin turning black. It will be peeled off before eating them. Make sure not to take them off too soon. They should be nice and soft and slide off the skewer without you touching them. You can transfer them into a pan with the lid on and put them near the BBQ to keep them warm.

  4. Now it’s time to grill the Chenjeh. Depending on the temperature of your BBQ they should be ready quickly. Grill them from both sides until they are nice and brown. You can brush them with melted butter to prevent the meat from drying out. Season them with salt. Once the colour looks right take them off to serve as soon as possible. Slide them off the skewers using a piece of bread. Enjoy together with the tomatoes and some delicious saffron rice!

Ingredients (for 4 to 6):

1.2 kg rib-eye steak (approx. 6 steaks)

2 onions

4 cloves garlic

1 tsp black pepper

3 tbsp olive oil

12 tomatoes

Butter

Salt

Time:

Prep: 15 min

Marinating: 5h +

Grill: 1h 

Grilling Kabab Chenjeh | I got it from my Maman

Instructions:

Marinate the meat

  1. Cut the steaks into approx. 1” (2.5cm) pieces. 
  2. Blend the onions and garlic cloves in a food processor or with a hand blender. Transfer this paste into a cotton or muslin cloth and squeeze all the juice out.
  3. Transfer the meat into a food container or freezer bag, add the onion-garlic juice, black pepper and olive oil and combine everything well until the meat is completely covered in marinade.
  4. Let the steak cubes marinate for at least 5 hours prior to grilling them. You can leave them for up to 24 hours before if you want to prepare them in advance.

Prepare for the BBQ

  1. Wash the tomatoes and skewer them onto large flat metal skewers. You can find them in Asian supermarkets or online.
  2. Remove the meat cubes from the marinade and skewer them as well.
  3. Usually Persian kabab is served with delicious saffron rice. You can find my recipe for easy Kateh style rice here. You can put the rice on now, then light the charcoals and keep an eye on the rice while the charcoal heats up to the right temperature. Once the rice is at the stage in which you reduce the temperature and put on the lid, you can leave it alone and focus on the BBQ.

Grill the Tomatoes and Kabab Chenjeh

  1. I use real lump wood charcoal for my barbeques. It doesn’t have any nasty chemicals in it and lights up effortlessly in my charcoal starter. Sometimes I add apple wood chips for extra special smokey flavour.
  2. Once the charcoal turns white on the outside and glows bright red inside you are ready to bbq. Spread the charcoal out evenly.
  3. Grill the tomatoes first because they take more time then the Kabab Chenjeh and can be prepared in advance, then kept warm. Grill them from both sides and don’t worry about the skin turning black. It will be peeled off before eating them. Make sure not to take them off too soon. They should be nice and soft and slide off the skewer without you touching them. You can put them into a pan with the lid on and leave them near the BBQ to keep them warm.
  4. Now it’s time to grill the Kabab Chenjeh. Your BBQ should still be hot and so they should be ready quickly. Grill them from both sides until they are nice and brown. You can brush them with melted butter to prevent the meat from drying out. Season them with salt.
  5. Once the colour looks right take them off and serve as soon as possible. Don’t leave the meat on the barbeque for too long as it will get dry and chewy! Slide them off the skewers using a piece of bread.

Serve them with the tomatoes and saffron rice. Enjoy!

Kabab Chenjeh with grilled tomatoes and saffron rice

I hope you found this recipe helpful. Let me know if you tried it! Wanna save it for later? You can print the printable recipe above or pin it for later!

Many thanks for stopping by!

Kabab Chenjeh - Grilled Rib-Eye Kabab

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