Iranian Cooking: Kabab Chenjeh
10:48:04Ingredients: 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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