Classic Persian Kabab Chenjeh
"Indulge in the crown jewel of Persian grilling with these succulent, saffron-perfumed skewers that define Middle Eastern culinary luxury."
Instructions
Cut the meat into evenly sized cubes, about 4 cm each, to ensure even grilling.
In a large bowl, mix the grated onions, olive oil, freshly ground black pepper, and a small splash of saffron water to form a fragrant marinade.
Add the meat cubes to the marinade and massage gently so all pieces are well coated. Cover and refrigerate for at least 8 hours or overnight for maximum tenderness and flavor.
Thread the marinated meat onto flat skewers. If using lamb fat, place small pieces between the meat cubes to keep the kebabs moist during grilling.
Preheat the grill to medium heat. Grill the skewers, turning gently and regularly, until the meat is evenly browned on the outside and juicy inside.
Skewer the whole tomatoes and grill them alongside the kebabs until lightly charred and softened.
Transfer the kebabs to a serving platter, season with salt, and brush generously with melted butter. Sprinkle with sumac if desired and serve immediately with the grilled tomatoes.