Persian Chenjeh Kabob (steak bites) - کباب چنجه اصیل ایرانی با دستور انگلیسی

Chejneh Kabob is as popular as it is easy to make. It is often made from lamb loin/tenderloin/sirloin/leg or beef sirloin/tenderloin. I make my chenjeh from top sirloin which gives me a juicy and tender kabob without breaking the bank. Roma tomatoes are often grilled with chenjeh as they are with other Persian kabobs. You can serve chenjeh with yopur favourite flatbread (lavash/taftoon/naan/pita) and fresh herbs (especially basil). It is also good with Persian saffron rice and Shiorazi salad (we have videos here for both saffron rice and Shirazi salad). Chenjeh kabob makes a great starter/mazzeh and goes well as a cocktail party food!
Enjoy and send me pictures on my Instagram account (@CafeBagheri).
Website: www.cafebagheri.com/
Facebook: / cafebagheri
Instagram: / cafebagheri
Merch: www.cafebagheri.com/shop (ON SALE NOW!)
#CafeBagheri #Chenjeh #کباب_چنجه #Kabob #PersianKabob #PerdsianFood #IranianFood #IranianKabob #Steak #Sirloin #TopSirloin
Full recipe for Chenjeh Kabob is placed in first comment under this video.
0:00 Introduction
0:26 Ingredients lineup
0:48 Slice onions
1:39 Salt and onion squeeze magic
3:16 Top Sirloin meat introduction
4:22 Removing the fat cap from sirloin/rAsteh
5:21 Fat cap removed from sirloin
5:50 Cutting up the meat for chenjeh
7:43 Saving the fat for other uses
8:20 A piece of fat between each chenjeh bite
10:05 Adding black pepper to meat and mix
10:53 Put meat in fridge to marinate
11:24 Add balsamic vinegar
11:40 Let the meat rest for 30 minutes after adding vinegar
13:02 Details on the size of skewer and position on the grill
14:14 Sharpen the tip of newly purchased skewers before using
12:52 Start putting meat (and fat) on skewers
16:00 What about some BACON on your chenjeh skewer?!
18:24 Put tomatoes on skewers
19:49 Put salt on the skewered meat
20:28 Going out to the grill
20:40 Laying skewers on the hot grill
22:30 YES, you can enjoy your Persian chenjeh kabob with a Mexican beer! :)
24:10 Brush some vegetable oil on chenjeh skewers
24:50 Taking chenjeh skewers off the grill
25:45 Getting dinner plate ready
26:10 Grilled tomatoes going from the grill to the plate
26:21 Chenjeh kabob going from the grill to the plate
26:46 Outtro

[@CafeBagheri]

PERSIAN CHENJEH KABOB RECIPE Makes 7-8 servings with 6-8 pieces per person INGREDIENTS: -- 2 lbs-Beef (sirloin or tenderloin) or lamb (loin, leg or tenderloin) -- 1 large-White or yellow onion -- Salt -- 2 tbsp-Fresh ground black pepper -- 1/4 cup -Balsamic vinegar, optional -- 1/4 cup-Vegetable oil or butter, optional DIRECTIONS: -- Cut the onion in half and then slice each half to get half-moon slices and put into a large-sized bowl -- Sprinkle 1 tsp of salt over the onion slices -- Using a glove, squeeze the onion slices for 2-3 minutes forcing them to release moisture --- This technique eliminates having to use shredded onion -- Cut the meat into 1 1/2-inch to 2-inch chunks --- If you are using the fat, cut it into small pieces to put between the chunks of meat on the skewer. Fat can enhance the flavor and increase moisture of the kabob -- After the onions have released their moisture, add the meat and black pepper (and fat pieces if using) to the bowl -- Mix thoroughly -- Cover bowl and place in the refrigerator for 2 - 24 hours -- 30 minutes before grilling the kabob, remove the bowl from the refrigerator to come to room temperature and mix in optional balsamic vinegar to the meat -- Light up your gas or charcoal grill --- Grill needs to be medium-high (no need for superhot fire like Koobideh kabob) -- Slide the chunks of meat onto 1/2-inch skewers --- If using the fat, put a piece between each chunk of meat -- Apply salt to the skewered meat on all sides -- Grill the skewers for 8 to 9 minutes, turning them once a minute --- On medium-high heat, this will result in medium-rare to medium kabob --- With Chenjeh, you will not have to worry too much about flareups but as with other grilled kabobs, do not overcrowd your grill surface so you can move the skewers around in case of flareups -- During the last minute of grilling, you can brush on melted butter or vegetable oil to enhance flavor and moisture --- Use a minimal amount to avoid flareups -- Line your serving plate with flatbread -- Once you get a few charred tips and the desired color, your Chenjeh is ready. -- Remove the meat from the skewers using a piece of flatbread or paper towel to push them onto your serving plate --- If you used the fat pieces on the skewer, you can serve it or discard -- Serve Chenjeh Kabob with flatbread, fresh herbs --- Like with all Persian kabobs, Persian rice and a salad are great companions VARIATIONS: -- To serve Chenjeh as an hors d’oeuvres or mezzeh: --- Put 3 chunks of meat on a small 8-inch skewer --- Configure your grill surface to accommodate the smaller skewers --- You can use metal bars like Japanese yakitori grilling --- Preparation and cooking time are the same

[@eleni-music3674]

psychopath humans 💔💔💔💔💔💔💔😭😭😭😭😭😡😡😡😡😡🤬🤬🤬🤬🤬🤬

[@rustammammadov629]

I am a chef/restaurant owner in chicago. Originally from Azerbaijan. I love this guy’s enthusiasm. Just like Azerbaijani people he’s paying attention to little details which makes the difference. I can tell that he’s a true food connoisseur!

[@CafeBagheri]

Thank you Chef Rustam! We love visiting Chicago. Please let me know which restaurant and I will visit you. 🍺🙏🏼

[@adamevenotmyancestors7555]

Azerbaijan is Iran. Iran is Azerbaijan.

[@ajbambino]

Oh snaps im in Chicago - whats your restaurants name, would love to check it out!

[@tonkabear2369]

Yes what is the name of your place? We go to to Kabobi all the time.

[@samigarabet8662]

Glad I found your channel and subscribed. One of the best videos to make authentic food.

[@matthewbanno3407]

Another beauty from the champion. I am so glad to see you drinking beer from the south boarder of your state!🍺 I ate this meal while working in the Middle East and they called it “Tikka”. I was so impressed, I decided to make it myself ever since. The pieces of fat between the meat chunks has always been my favourite especially from the Iraqi Lamb fatty tails, which is another dimension added to this dish. I sometimes add a little tomato paste and mixed spices “ Bahar” to the marinade and lemon juice to tenderise, just as you’ve said the sky’s the limit, and also I insert pieces of fresh onion, tomato and green capsicum between the meat chunk’s which gives amazing flavour. Well done my friend and keep up with the good work.😊🤞👍

[@matk2283]

Amazingly delicious !!. Elena ( my Russian spouse ) and I tried the receipt with lamb. I can not tell you how succulent and tender the meat came out , and really easy to make. my hat off to you my dearest fellow Iranian. You are the best !!. your presentation and common sense, how to prepare this delicious meal is off the chart. Gratitude to you !! Mathew and Elena From Colorado

[@robertalordagarcia9992]

I need a Gomeh sabzi recipe please, its been many years since I have had it 😊

[@CafeBagheri]

We have a Ghormeh Sabzi video on this channel.

[@matthewbanno3407]

Mr. Bagheri, you’ve shined again, this recipe is also called Tikka Kebeb and mainly made from Lamb, skewered with onion, Green Capsicum, Tomatoe and of course Fat pieces to keep it moist. You’ve made my day and I am grilling it tomorrow on charcoal BBQ (Not Gas). Thanks buddy.

[@bigjun913]

Delicious...

[@payambagheri8854]

beautiful ..... thanks for this uncle Bagheri ....

[@alissdiaz7052]

Great tip on sharpening the skewers. Make sense they don’t have it sharpened at the store I never knew that thought. Thank you

[@julianfrataroli9549]

I will certainly try this kebab recipe out. Thank you.

[@TheJCJexe]

That looks so good!

[@rezasadeghi8915]

looks good nice explanation thanks

[@leemcgarry1133]

Delicious kabob recipe. I would use the left over onion's for separate dishes such as a really meaty gravy or a tasty stew, Or a really favourful base for a curry. Also thinking use for the start of a base for a tomato pasta sauce.

[@nikkibruises]

Scrumptious!

[@andyestrada229]

I truly enjoy these videos, Yes the Dos Equis goes well with this meal. Thank You

[@p.b.2903]

Love this. Great weekend food, good to enjoy with family. ❤️❤️❤️

[@rubihenry8285]

love it.......😘

[@munirakarim345]

I am a meat lover n I am definitely going to make it

[@tiki5869]

Hi, I am new in your channel, I love your recipes, I am learning a lot 😀👍❤

[@adamevenotmyancestors7555]

This is the best recipe 😋

[@CafeBagheri]

delicious!

[@alistair981]

Tried this last night, it's indeed easy to make and taste pretty good, i add a little papain to tenderize the meat. And when he said you should use a good cut of beef he really means it, it decides how your kabobs taste.

[@user-yz1jr1se6e]

DASTETUN DARD NAKONEH

[@user-yf2pb2ko1h]

Thank you for giving us meat options that work for us living in USA . We don’t use lamb as much as people in Iran and it’s good to know what to use here

[@CafeBagheri]

For a more affordable option to make barg, you can get beef top sirloin (1/3 or 1/4 the price of tenderloin) and then after you have butterflied it apply some meat tenderizer with sliced onions. Not bad at all! 😁

[@Oilofmercy]

Omgs you are so right.. I put onion juice on my kebab and burnt it lol. I think I'm clever.. it did taste good though like carmelised.

[@deepdive1220]

Let's make a change eh!

[@CafeBagheri]

Change is the only constant in this world!

[@selinazomorrodian60]

😋

[@docshakib1]

Great video and awesome recipe. Will surely try making this. By the way I like the bowl you are using for mixing and marinating the meat. Can you please tell me the brand of the bowl?

[@CafeBagheri]

Wolfgang Puck brand.

[@asifdossal4467]

CAN CHENJEH CAN BE MADE IN THE OVEN

[@CafeBagheri]

Yes, you can make chenjeh in the oven (under broiler at highest possible temperature). Just keep turning every minute until cooked to desired doneness.

[@miaash3870]

Mr Bagheri, do you have restaurants where one could try your mouthwatering dishes?

[@CafeBagheri]

Unfortunately (or fortunately) NO! But I do offer personal chef and small catering service in north Texas area (specifically Dallas/Fort Worth)!

[@WaseemKhan-lf3op]

Mr. Bagheri loved your grill, whats the make and model if you would like to share.

[@CafeBagheri]

KitchenAid

[@daniel1c]

While technically top sirloin Can be part of "raste", raste is the entire loin of a lamb but majority what on a beef would be ribeye, and striploin. The top sirloin portion of a lamb is at the very end and often falls on the leg (rump). Having said that if you can find a value rib roast or striploin roast also an excellent choice if using beef. Thanks for the video

[@CafeBagheri]

Thank you!

[@CafeBagheri]

شما قصاب هستید و ما خبر نداشتیم! 🤗✊🏼👌🏼

[@daniel1c]

@@CafeBagheri no not really a butcher 😂, just an engineer that loves food and studies alot through research and experimentation on food from around the world!

[@JavierHerrera-il7zc]

What do you think about using onion powder instead of fresh ones?

[@CafeBagheri]

In a pinch, it should work, but fresh onion is preferred.

[@ahahahahahaah]

سلام ممنون از شما ، بسیار هم عالی. امکانش هست بفرمایید Toosirloin رو از کجا تهیه میفرمایید.؟ من خیلی جاها رو گشتم ولی عمدتا به قطعات استیکی برش خورده که فکر نمیکنم مناسب چنجه باشه.

[@CafeBagheri]

Top Sirlon

[@asifdossal4467]

can this be made ahead of the party

[@CafeBagheri]

You can marinate up to a day ahead and grill an hour before the party.

[@miloraoof7654]

What about making some sort of "gravy" with the left over onion marinade?

[@CafeBagheri]

Let me know if it works. 🙏🏼

[@miloraoof7654]

I will..my mom's birthday is coming up and she loves traditional food from home and I was thinking of making this for her. I will see if the gravy i can incorporate as so.ething i pour over the potatoes that I will be putting on the grill.

[@CafeBagheri]

@@miloraoof7654 One thing I advise is not to make anything brand new (that you have never done before) for a special occasion. Test a few days earlier to know what to expect.

[@farescooks1356]

@@miloraoof7654 Commenting to see if the gravy turned out good. Any update?

[@miloraoof7654]

I have had so many unfortunate things happen tp me recently that I havent had the time to make it..but I will and will let you know

[@021om6]

Why didn't you put the balsamic vinegar in the beginning of the marinade?

[@CafeBagheri]

I did not want full impact from vinegar. You can add it from the beginning and see if you like it.

[@021om6]

@@CafeBagheri Ok fair enough it will be interesting to see what the differences in taste it will have. I heard in Iran they also use a little bit of Kiwi to help tenderize the meat

[@fathersonandskillet]

Just a thought: What if you grated the onion, squeezed the juice out for the kebab and used the onions for making meatballs or koobideh? No waste that way...

[@CafeBagheri]

Onion juice is too harsh as a marinade (too much onion taste and aroma) but I know people use it for marination. Onion juice is best suited for sauces like kare taub کره تاب to brush/apply to kabob at the end for moisture and more intense flavor.

[@camsaffari]

That's actually what we do when making Koobideh and Barg kabobs at the same time. You squeeze the juice out of the onions. Use the onions for Koobideh and use the onion juice for Barg.

[@user-jg3xl6mh7o]

like the recipe but your tomatoes are still raw ( cold )

[@CafeBagheri]

They may not have been cooked as well done as you like them but I can assure you they were not COLD! 😁

[@fahid3342]

I need a Persian wife 😂

[@petechandanatural]

Fat = flavor Keep it real like in Iran

[@omid-nasi]

man... so sorry but I can't get past the whitewashing of the pronunciations of things..

[@CafeBagheri]

I didn’t use any bleach in this video! If you saw “white washing”, you must have been watching someone else and clicked over here by mistake. Thanks for subscribing and sticking around. 😁

[@alireza5494]

Hi Pls respect and for support Iranians, for few days dont upload videos , like others

[@CafeBagheri]

This was already scheduled. I have expressed my support for people of Iran on all platforms and with multiple posts. 🙏🏼

[@alireza5494]

@@CafeBagheri Thanks

[@CafeBagheri]

@@alireza5494 Honestly, I didn’t think about this. We are on Facebook and Instagram as well and if you check @CafeBagheri on Insta, you will see our reaction and posture. Power to the people! ❤️🙏🏼

[@alireza5494]

@@CafeBagheri Bravo 👌

[@Savha01]

You neeeed a cookbook!!! I have been looking for a recipe in several cookbooks but none compare to how you make food.

[@mantronixtube]

people are dying , kim .

[@CafeBagheri]

I stand with the people of Iran and condemn the brutal attacks on the protesters in Iran. #MAHSAAMINI

[@haylobos8261]

@@CafeBagheri They are well fed. What are they complaining about? Mullahs feed them good.

[@viewpoint365]

What a lovely minimalist recipe. Reminds me of a spicer version from India called tikka kebab.

[@user-bj9or7ke3u]

You eat tiny amounts of plastic when you use a plastic cutting board, direct xeno-estrogens, prostate cancer chance increase.

[@user-bj9or7ke3u]

it all adds up take these sort of things seriously if you can

[@CafeBagheri]

Good to know; had never heard of this! 🙏🏼

[@user-bj9or7ke3u]

​@@CafeBagheri np thanks

[@eleni-music3674]

Don't you feel remorse for your crimes against these innocent creatures? Don't you see that they love life like you and don't want to die? Don't you see how much they are afraid of dying and scream out of fear? Do you want someone to treat you and your family or loved ones like this? If you have an iota of compassion and conscience, stop this dirty work. (Eating meat is a crime

[@camsaffari]

Buy a magnifier and start looking around yourself and see how many creatures you kill just by walking, sitting, and breathing. All of them want to live and yet you're killing them. It's so arrogant to only care about larger animals.

[@farescooks1356]

Nope, meat is delicious Can I cook you a nice steak?

[@Gouravs.4605]

​@@farescooks1356 Pork Steak 😋

[@eleni-music3674]

It's Not Food It's Violence 💔💔💔💔💔💔😭😭😭😭😭😭😡😡😡😡😡🤬🤬🤬🤬🤬🤬