Shish Kabab (Chenjeh Kabab) Recipe

Shish Kabab (Chenjeh Kabab)

Typically served with either traditional Persian rice or bread.

(Serves 6)

Ingredients:

2 lbs lamb or veal (sirloin, rump or shoulder)

3 large onions

½ teaspoon saffron

1 cup fresh lime juice (or yogurt for marinade)

Salt and pepper as desired

Somag as desired

Preparation:

Cut the meat into 2 square inch cubes.  Grate the onions into a large bowl.  Add the lime juice (or yogurt) and the meat to the bowl and mix well to cover the meat.  Cover the bowl and marinate in the fridge overnight or longer if possible.

When ready to cook, remove the meat from the bowl and brush off the onions.  Brush the meat with the saffron mixed into hot water.  Season the meat with salt and pepper.  Insert skewers through the meat, keeping the pieces close together.  Remember to keep the meat in the center of the skewers, allowing room on either side to rest on the barbeque.  Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Broil over an open flame and turn frequently until both sides are brown but still juicy.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.


This recipe and others can be found at www.cookpersian.com

Jujeh Kabab Recipe

Chicken Kabab (Jujeh Kabab)

Ingredients:

1 teaspoon ground saffron dissolved in 2 tablespoons hot water

1 cup fresh lime juice

2 tablespoons olive oil

2 large onions (Diced)

2 cloves garlic (crushed)

2 Oranges (Sliced with peel into circular pieces)

4 tablespoons yogurt

2 teaspoons salt

2 teaspoons freshly ground black pepper

4 Cornish hens each cut into 2 inch pieces, or 3 pounds boneless chicken cut into 2inch pieces

Preparation:

In a large bowl add the diced onions, crushed garlic, saffron water, lime juice, olive oil, orange slices, yogurt, salt, and pepper.  Mix well to create the marinade.  When fully mixed, add the pieces of chicken and roll around the marinade until all pieces are completely covered.  Leave the chicken in the marinade for at least 12 hours, preferably overnight.

When ready to cook, pull the chicken pieces out of the marinade and insert onto the skewers.  Leave room on both ends of the skewers for positioning on the barbeque.  Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Broil over an open flame and turn frequently until both sides are golden but still juicy.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.

This recipe and others can be found at www.cookpersian.com