Chenjeh kebab is a deliciously tender lamb kebab cooked over hot coals. The secret in getting the lamb so mouthwateringly tender is in the marinating. I often marinate this particular kebab for 3 to 4 days, if I buy a cheaper cut of lamb.

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chenjeh kebab

MARINATED LAMB KEBABS

serves	prep
4	5 mins

cook
10 mins

serves prep 4 5 mins

cook 10 mins

Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe

chenjeh kebab MARINATED LAMB KEBABS serves prep 4 5 mins cook 10 mins serves prep 4 5 mins cook 10 mins

ingredients 500 g cubed lamb 4 whole roma tomatoes marinade 2 tbsp olive oil 1 large brown onion minced 1 tsp garlic minced 1/2 cup lime juice 1 tsp salt 1/2 tsp black pepper 1 tbsp Greek-style, plain yoghurt 2 tsp liquid saffron* basting sauce 2 tbsp butter 2 tsbp lime juice 1 tbsp liquid saffron* 1/2 tsp black pepper for cooking 4 flat 1 cm metal skewers 1 thin 1/2 cm metal skewer to serve 2 limes halved 1 tbsp sumac** 4 loaves fresh flatbread

Instructions

1. Make small incisions on both sides of the lamb with a sharp knife. Transfer to an airtight container with a lid. Note: Making small incisions helps the marinade penetrate into the meat.
2. Mix the marinade ingredients together and pour over the lamb. With your fingers, thoroughly work the marinade into the meat. Allow to marinate for at least 12 hours, turning once or twice to ensure even marination. The longer you can leave the lamb to marinate, the more tender the lamb will be.
3. Prepare the charcoal barbecue. Place two firelighters onto the base of the barbecue. Stack charcoal briquettes in a pyramid shape over the firelighters. Light the firelighters and let the charcoal burn for about 30 minutes, or until glowing red hot. Use long-handled tongs to spread the charcoal evenly over the bottom of the barbecue and let the fire die down for a few minutes.
4. Meanwhile, prepare the basting sauce. Melt the butter in a small saucepan. Add the lime juice, liquid saffron and pepper and bring to the boil. Remove from the heat and set aside.
5. Thread the lamb onto the flat, 1 cm metal skewers. Make the length of your kebabs fit with the width of your barbecue. Thread the tomatoes onto the thin, ½ cm metal skewer and place it over the hot coals. Cook until charred on the outside and heated through. Move to one side of the barbecue to keep warm while you cook the kebab skewers.
6. Place a few of the prepared kebab skewers over the hot coals. Note: It is important to have the coals hot enough, so the meat contracts and keeps the juice inside, but not too hot that they burn instantly. As you go, fan the flames from any dripping oil to prevent the outside from burning. Cook the skewers for a total of 3—4 minutes per side. Turn occasionally and baste with the sauce as necessary.
7. When the kebabs are ready, place a piece of kebab bread on a flat tray. Lay the kebab skewers on top of the bread, place a second piece of kebab bread over the skewers, firmly press down and pull the lamb from the skewers. Cover with aluminium foil and continue cooking the remainder of the kebabs.

serving suggestion

Serve with flatbread, char-grilled tomatoes, lime juice and a sprinkling of sumac.

notes
*See here for instructions on how to make liquid saffron.
**Sumac is a coarse, sour spice that can be found in Middle Eastern specialty shops.