Authentic Persian Kabab Chenjeh (کباب چنجه) — Saffron-Onion Marinated Grilled Lamb Skewers

• 800 gLamb leg or loin, cut into 3 cm cubes (Trim excess sinew; aim for evenly sized cubes)
• 120 gLamb tail fat (donbeh), cut into 2 cm pieces (Optional but traditional; alternated on skewers for moisture)
• 300 gYellow onions, peeled (About 2 medium onions)
• 45 mlExtra virgin olive oil (3 tbsp)
• 0.25 tspSaffron threads (Finely crushed)
• 30 mlHot water (To bloom saffron into saffron water)
• 8 gSea salt (About 1 1/4 tsp; add after marinating for best tenderness)
• 1 tspBlack pepper, freshly ground
• 6Roma tomatoes (Firm, medium Roma tomatoes for skewering)
• 30 gUnsalted butter, melted (For finishing sheen and aroma)
• 15 mlSaffron water (1 tbsp, taken from the bloomed saffron)
• 2 tspSumac (Sprinkled over kebab and tomatoes)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml hot water, then cover and rest for 10 minutes. This creates a concentrated saffron water that perfumes the marinade and later the butter baste.

2. 2

   Grate the onions on the coarse side of a box grater into a bowl, then squeeze firmly through a fine sieve or cheesecloth to extract the onion juice. You should end up with mostly liquid; discard or save the pulp for another dish so the kebab surface stays clean and grills evenly.

3. 3

   In a nonreactive bowl, combine the onion juice, olive oil, 15 ml of the saffron water, and the black pepper. Add the lamb cubes and toss thoroughly for 60 seconds so every piece is coated, then cover and refrigerate for 6 to 12 hours for a classic Chenjeh texture.

4. 4

   Thirty minutes before grilling, remove the lamb from the refrigerator so it loses its chill and cooks more evenly. Sprinkle the sea salt over the meat and mix well; salting at the end helps keep the cubes tender rather than firming them during a long marinade.

5. 5

   Thread the lamb onto flat metal skewers, alternating with pieces of donbeh if using, and leave a small gap between cubes for heat circulation. Skewer the Roma tomatoes separately so they can be turned and removed independently as they blister.

6. 6

   Prepare a charcoal grill for high heat, aiming for a strong, even bed of coals with a 10–12 cm distance to the grate. Clean and lightly oil the grate, then place the skewers over the hottest zone and start turning every 30–45 seconds to build an even sear without drying the surface.

7. 7

   Grill the lamb for 8–12 minutes total depending on cube size and desired doneness, keeping the skewers moving and turning frequently. Grill the tomatoes alongside for 6–10 minutes, turning until the skins blister and the flesh softens but still holds on the skewer.

8. 8

   Mix the melted butter with the remaining 15 ml saffron water, then brush it over the kebabs during the final 1–2 minutes of grilling. Rest the skewers for 3 minutes off the heat, then slide the meat onto a platter, dust with 2 tsp sumac, and serve immediately with the grilled tomatoes.