Kabab Chenjeh

🛒 Ingredients

• Lamb leg 250 g · 650 kcal
• Plain yogurt 100 g · 60 kcal
• Onion 50 g · 20 kcal
• Olive oil 15 g · 130 kcal
• Lemon juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Cut the lamb leg into 2-3 cm (1-inch) cubes and place them in a large non-reactive bowl.
2. Grate the onion and squeeze out its juice, discarding the pulp, then add the juice to the lamb.
3. Add the plain yogurt, olive oil, lemon juice, salt, and black pepper to the lamb; mix well to coat all pieces.
4. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
5. Thread the marinated lamb cubes onto metal skewers, packing them fairly tightly.
6. Preheat your grill (charcoal or gas) to medium-high heat, or a heavy-bottomed pan or cast-iron skillet over medium-high heat.
7. Grill the kababs for 10-15 minutes, turning frequently to ensure even cooking and a beautiful char on all sides, until cooked through but still tender.
8. Serve the Kabab Chenjeh immediately with traditional accompaniments like grilled tomatoes, onions, fresh herbs, and lavash bread or steamed basmati rice.