Iranian Recipes & Cuisines

Kabab Chenjeh

4 Servings

2 Pounds Lamb, cut in 1-inch cubes
1/2 cup olive oil
1/4 cup Lemon juice
1 teaspoon Salt
1/2 teaspoon fresh grinded black pepper
4 small tomatoes, halved

Mix olive oil, lemon juice, salt, pepper and add to meat cubes.
Keep meat cubes for 4 to 5 hours in refrigerator.
Thread meat and tomatoes on skewers. Brush with marinade.
Grill 3 minutes on each side, or barbecue 5 minutes on each side.
Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.

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