Irani Food & Drinks

Elevate your grilling game with this Chenjeh recipe that combines succulent marinated meat with the unexpected twist of kiwi. Tender chunks of grilled meat infused with a tangy and tropical flavor make this dish an absolute crowd-pleaser. Follow our step-by-step instructions to create a memorable outdoor dining experience with a touch of kiwi magic.

Ingredients:

• 500g beef or lamb, cut into cubes
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons vegetable oil
• Juice of 1 lemon
• 2 kiwis, peeled and pureed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Skewers for grilling

Instructions:

1. In a bowl, combine the finely chopped onion, minced garlic, vegetable oil, lemon juice, pureed kiwis, paprika, ground cumin, ground coriander, turmeric, salt, and pepper. Mix well to create a marinade.
2. Place the meat cubes in the marinade and toss until they are evenly coated. Cover the bowl with plastic wrap or transfer the mixture to a ziplock bag. Allow the meat to marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning.
4. Thread the marinated meat cubes onto the skewers, leaving a little space between each piece.
5. Place the skewers on the preheated grill and cook for approximately 10-12 minutes, turning occasionally, or until the meat is cooked to your desired level of doneness.
6. Remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in tender and juicy meat.
7. Serve the Chenjeh hot, garnished with fresh herbs and accompanied by your choice of sides, such as grilled vegetables, rice, or flatbread.

Notes and Tips:

• Kiwi acts as a natural meat tenderizer due to the enzymes it contains. It helps to break down proteins and results in more tender meat. However, avoid marinating the meat for too long as kiwi can make the meat too soft.
• Adjust the level of spices according to your taste preferences. Feel free to add a pinch of chili flakes for a spicy kick.
• Soaking the wooden skewers in water before grilling helps prevent them from burning and breaking during cooking.
• Experiment with different types of meat, such as beef or lamb, to suit your preference.
• Serve the Chenjeh with a side of fresh kiwi slices or a kiwi salsa for an extra burst of flavor and presentation.

Source: طرز تهیه چنجه