How to Make Joojeh Kebabs

Edit Article Joojeh Kebab or Jūjeh-kabāb is a common and popular Iranian dish that consists of grilled chunks of chicken with saffron as the star ingredient in most variants of the recipe.This recipe is for boneless Joojeh kebabs and is suitable for 3-4 servings.

Ingredients

  • 450 grams chicken breast;boneless;without skin.
  • 1/2 cup olive oil.
  • ⅓ cup fresh lemon juice.
  • 10 strands of saffron.
  • 1 tsp salt or as required.
  • A pinch of red chilli powder.
  • 1 large onion;grated.
  • 1 tsp black pepper;freshly ground.

Preparation and Marination of Chicken

  • Rinse well the chicken with cold water and pat it dry.
  • After drying it,cut the chicken into 1" pieces.
  • Place the pieces in a bowl and add grated onion,lemon juice,saffron,salt,chilli powder and black pepper to the chicken and mix well so that the color of the chicken is changed to a little orange color.
  • Add olive oil and whisk till well combined.
  • Cover the bowl with a plastic wrap or a muslin cloth and refrigerate for about 24 hours for marination.

Cooking

  • Remove the chicken from refrigerator and set aside for about 45-50 minutes before grilling to bring it to room temperature.
  • Thread the chicken pieces on to long and narrow metal skewers,keeping them apart by 1".
  • You can grill the chicken pieces over a moderately hot gas,or a charcoal fire or electric grill for about 15-20 minutes.
  • Keep turning the skewers periodically and basting the pieces with leftover until the pieces are golden brown on all sides and no longer pink inside.
  • Check one piece of the Joojeh kebab by cutting through it with a knife, if it is white and juicy then it is ready.
  • Remove the kebabs from fire.

Serving Suggestions

  • In Iran these kebabs are often served on Basmati rice or wrapped in Lavash bread.
  • You can also serve it over a bed of grilled tomatoes, grilled or raw peppers, fresh lemons or other vegetables.
  • It can also be served with white rice and a dab of softened butter on top with a sprinkling of sumac.

Tips

  • Try any one of the serving suggestions and alongside that place lime wedges or wedges of red onion for the traditional style.
  • For best results the chicken pieces should be refrigerated in the marinade for at least 24 hours but if you have the time for up to 48 hours.

Warnings

  • Do not leave the chicken on the grill as it can ruin the Joojeh Kebab because of overcooking.
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