Best Meat for Chenjeh Kebab

Chenjeh Kebab is one of the most popular meat foods that is originated from the west Asia and specially Iran, then this food gets popular in Asia Minor and is popular all over the world.
To make Chenjeh Kebab, red meat is usually used with beef, veal, lamb and mutton are the favorable choices. To have a well-done delicious kebab, the choice of meat is very crucial.
With no doubt, the mutton is one of the most delicious meat due to its tenderness and its amount of fat. To have a high-quality kebab, the choice of good meat is very vital. To make Chenjeh Kebab lamb meat or the lamb fillet is usually used. You can choose any type of meat based on your taste.

To cook the high-quality Chenjeh Kebab, we cut the meat in desirable size and marinate it in the mixture of fresh lime and yogurt, salt, pepper, olive oil and onion. We put the mixture in the refrigerator for some hours for meat to take the taste. After some hours, we take out the mixture and beat the meat on both sides with the steak beater so that they become a little flat. Then, we put the meats on the skewer. Note that to make a more tender and delicious kebab, you could put mutton fat among the meat slices. Then, you could also use the bell pepper and onion according to your taste.

First, prepare the charcoal and then put the skewer on the fire to make the kebab. Note that the fire is not too hot as make the meat dry. To gain the suitable heat, try to use the jungle charcoal and let the heat turn down for one minute and then put the kebab on it. If the meat has been marinated well, the kebab will be cooked and prepared in a short matter of time.
Yet, you can prolong the cooking time according to your taste and have a crispier Kebab. If case you want a medium rare, you have to shorten the time.