Beef Chenjeh Recipe

Prepare the marinade

In a medium bowl combine yogurt, 2 tbs olive oil, lemon juice, grated garlic, ground sumac, ground cumin, sweet paprika, 1/2 tsp black pepper and 1.25 tsp kosher salt. Whisk until smooth and well combined.

Marinate the veal

Add the veal cubes to the marinade and toss until every piece is coated. Fold in 2 tbs chopped parsley. Cover the bowl and refrigerate for at least 2 hours and up to 6 hours. (Do not marinate longer than 6 hours to avoid the yogurt softening the meat excessively.)

Prepare vegetables and skewers

If using wooden skewers, soak them in warm water for 30 minutes. Meanwhile, toss the seasonal vegetables and red onion wedges with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Set aside at room temperature.

Assemble skewers

Thread the marinated veal cubes onto skewers, leaving a small space between pieces for even cooking. Alternate with pieces of red onion and seasonal vegetables to yield an attractive presentation and even cooking. Use the remaining vegetables to make 6–8 skewers total depending on size.

Preheat grill or broiler

Preheat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). If using an oven broiler, position rack 6 inches from the heat and preheat broiler.

Grill the skewers

Brush the grill grates lightly with oil. Place skewers on the grill and cook 3–4 minutes per side, rotating to get even browning, for a total of about 10–12 minutes, until exterior is nicely charred and internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium. If using a broiler, broil 3–4 minutes per side on a foil-lined pan.

Rest and finish

Transfer skewers to a platter and let rest for 5 minutes. While resting, melt 1 tbs butter and brush lightly over the skewers to add gloss and flavor. Sprinkle with additional chopped parsley and 1/2 tsp sumac. Serve with lemon wedges for squeezing over the meat.