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  • Date :
  • 10/21/2009

Iranian Cooking: Kabab Chenjeh

kabab chenjeh- kabab koobideh


Ingredients: 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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Iranian Side Dishes: KooKoo-yeh Sabzi

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Iranian Kebab: Beryani

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