How to Make Barbecue
How to prepare Chanjeh kebab Most Iranian families prepare this kebab with mutton or veal according to their taste. This original kebab is mostly used in parties and it requires skill to make it. Therefore, in this article, we intend to teach you how to prepare Chanjeh kebab and tips to make this kebab tastier. First, cut the meat into equal pieces with a diameter of 2 cm so that they are cooked at the same time when grilling. Grate the onions with a fine grater and add fresh lemon juice, pepper and olive oil to the yogurt and stir until they are mixed, then put the meat in the onion and yogurt sauce. Close the container and put it in the refrigerator to rest in the refrigerator for 5 hours and become crispy and tasty. After the meat becomes soft, take it out of the sauce, pour a little salt on it, and hit both sides of the meat with the back of a knife to make it a little smoother. Then slowly skewer them and put chopped bell pepper between the pieces of meat for a better taste and to prevent the kebabs from burning. Reduce the heat of the charcoal or grill so that the kebabs do not dry out and turn the skewers several times while grilling and remove them from the heat before the kebabs dry out.
Important and golden tips in preparing Chanjeh kebab
1- Chanjeh kebab can also be prepared with veal meat but it is recommended to use fresh mutton if possible. 2- You can add some melted saffron or your favorite spices to the meat bowl to make the meatballs tasty during preparation. Aromatic vegetables are also a good option to make Chanjeh kebab tasty. 3- You can use a mixture of melted butter and saffron while grilling the meat on the coals and apply it on both sides of the meat with a brush. 4- It is preferable to try to prepare Chanjeh kebab on charcoal fire. Because if grilled meat is added, it can be used later, but if it is made with an oven, after a while, the meats become very hard and cannot be used.