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    Home » Recipes » Dinner » Meat Recipes

    20th September 2022 Dinner

    Home » Recipes » Dinner » Meat Recipes

    The Easiest and BEST Joojeh Kebab

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    The Easiest and BEST Joojeh Kebab - Joojeh kebab is a popular recipe for juicy, tender, flavourful grilled Persian chicken kebabs. In this recipe, Chicken Breast or boneless Chicken Thighs are marinaded in and then basted with Lemon and Saffron.

    Joojeh Kebab on Naan with Pickles

    Joojeh Kebab

    Joojeh Kabab is a simple but delicious recipe from Iran for Chicken Kebabs.

    It is traditionally made with bone in Poussin (a young Chicken).

    The chicken is marinaded in Yoghurt and Lemon which tenderises the Chicken.

    As well as Saffron, Onion, lkcmlcmsdmc.

    It is then gilled on charcoal grill with metal skewers.

    I have simplified the recipe for home cooking here and have included a grill, oven and stove top method below.

    Ingredients

    Lemon Juice - Lemon Juice makes the meat tender and juicy.

    Onions - You can grate or slice them. I prefer to grate them.

    Chicken - Joojeh is usually made with a young chicken.

    I use boneless chicken thighs cut into chunks.You can also use chicken breast or wings. Cooking times will defer though.

    Saffron- Blooming the Saffron adds the most delicious flavour, as well as a vibrant colour and lovely aroma. 

    Yogurt - You can use Plain or Greek yoghurt. This helps tenderise the meat.

    Olive Oil - Nothing too strong flavoured.

    Garlic - Crushed Garlic goes into the marinade to add a robust flavour.

    Paprika - I love Smoked Paprika but Sweet works too.

    Butter, Black Pepper & Salt - Equals loads of flavour.

    How to make Joojeh Kebab

    Marinade Chicken in bloomed Saffron (see notes), Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.

    Marinade ingredient in bowl with chicken

    Marinaded chicken in bowl

    At this stage, you can marinade for 2 hours/overnight or use immediately.

    Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper.

    Baste ingredients in a bowl

    How to cook

    Grill

    Heat the grill to medium high.

    Thread chicken onto skewers.

    Skewered chicken on tray

    Grill for 20 - 25 minutes on a lined tray, turning and basting regularly.

    Chicken being basted with brush in tray

    Oven

    Heat oven to Gas Mark 6/200 C.

    Thread chicken onto skewers.

    Add to a lined tray and bake for 30 minutes, turning and basting twice.

    Stove Top

    Add skewered chicken kebabs to a large pan and cook covered on medium heat for 20 - 25 minutes.

    Baste regularly.

    *For all 3 methods, don’t over crowd the pan/tray!

    How to bloom Saffron

    To bloom Saffron, grind 12 - 14 saffron threads in a mortar and pestle until ground to a powder.

    Add a few tablespoons of very hot or boiling water.

    Make Ahead

    Marinade the chicken up to 24 hours in advance and cook just before serving.

    Make basting liquid and keep separately in an airtight container.

    Storage

    Fridge

    Store leftovers in an airtight container and keep in the fridge for up to 4 days.

    To reheat, microwave till warm or in a pan on the stove - cover and steam till warmed through.

    Freezer

    The Chicken can be frozen for up to 3 months in an airtight container.

    How to Serve

    These Chicken Kebabs are usually served with:

    Persian Saffron Rice (Chelow) with Butter and grilled Vegetables  - (I have a Tahdig recipe coming soon).

    Shirazi Salad

    Persian Yoghurt and Cucumber Dip (Mast-e-khair)

    Lavaash

    Tahdig

    Notes

    Chicken - You can use Chicken Breast if you prefer. The Chicken will cook a lot quicker though. (10 - 12 minutes).

    Marinade - You can marinade the Chicken for up to 24 hours before using.

    Skewers - Soak for 30 minutes so they don't catch under the grill.

    More Easy Kebab Recipes:

    Tandoori Chicken Kebab

    Indian Chicken Kebabs

    Rajma Kebab

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou! x

    Joojeh Kebab on Naan with Pickles and Salad
    5 from 1 vote
    Print

    The Easiest and BEST Joojeh Kebab

    The Easiest and BEST Joojeh Kebab - Joojeh kebab is a popular recipe for juicy, tender, flavourful grilled Persian chicken kebabs. In this recipe, Chicken Breast or boneless Chicken Thighs are marinaded in and then basted with Lemon and Saffron.

    Course Dinner, Lunch, Lunch/Dinner
    Cuisine Persian
    Keyword Chicken Kebab, Joojeh kebab, Persian chicken kebab
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6
    Calories 326 kcal
    Author Safira

    Ingredients

    Kebab

    • 2 lb Boneless, skinless Chicken Thighs Cut into chunks
    • 4 tbsp Plain Yoghurt or Greek
    • ½ Onion grated
    • 2 tsp Garlic Paste
    • 1 tbsp Lemon Juice
    • 1 tsp Smoked Paprika
    • 3 tbsp Saffron Water from bloomed Saffon, see notes
    • 2 tsp Salt
    • 1 tsp Black Pepper
    • 2 tbsp Olive Oil

    Baste

    • 4 tbsp Butter Melted
    • 1 tbsp Olive Oil
    • 1 tbsp Lemon Juice
    • 2 tbsp Saffron Water from bloomed Saffon, see notes
    • Pinch Black Pepper

    Other

    • Skewers Soaked in water for 30 minutes

    Instructions

    1. Marinade Chicken in bloomed Saffron (see notes), Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.

    2. At this stage, you can marinade for 2 hours/overnight or use immediately.

    3. Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper.

    4. Heat the grill to medium high.

    5. Thread chicken onto skewers.

    6. Grill for 20 - 25 minutes on a lined tray, turning and basting regularly.How to cook.

    Recipe Notes

    How to bloom Saffron

    To bloom Saffron, grind 12 - 14 saffron threads in a mortar and pestle until ground to a powder.

    Add a few tablespoons of very hot or boiling water.

    How to make in the Oven

    Heat oven to Gas Mark 6/200 C.

    Thread chicken onto skewers.

    Add to a lined tray and bake for 30 minutes, turning and basting twice.

    How to make on the Stove Top

    Add skewered chicken kebabs to a large pan and cook covered on medium heat for 20 - 25 minutes.

    Baste regularly.

    *For all 3 methods, don’t over crowd the pan/tray!

    Make Ahead

    Marinade the chicken up to 24 hours in advance and cook just before serving.

    Make basting liquid and keep separately in an airtight container.

    Storage

    Fridge

    Store leftovers in an airtight container and keep in the fridge for up to 4 days.

    To reheat, microwave till warm or in a pan on the stove - cover and steam till warmed through.

    Freezer

    The Chicken can be frozen for up to 3 months in an airtight container.

    How to Serve

    These Chicken Kebabs are usually served with:

    Persian Saffron Rice (Chelow) with Butter and grilled Vegetables  - (I have a Tahdig recipe coming soon).

    Shirazi Salad (recipe coming soon!)

    Persian Yoghurt and Cucumber Dip (Mast-e-khair)

    Lavaash

    Notes

    Chicken - You can use Chicken Breast if you prefer. The Chicken will cook a lot quicker though. (10 - 12 minutes).

    Marinade - You can marinade the Chicken for up to 24 hours before using.

    Skewers - Soak for 30 minutes so they don't catch under the grill.

    Nutrition Facts
    The Easiest and BEST Joojeh Kebab
    Amount Per Serving
    Calories 326 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g50%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 9g
    Cholesterol 165mg55%
    Sodium 977mg42%
    Potassium 431mg12%
    Carbohydrates 3g1%
    Fiber 0.4g2%
    Sugar 1g1%
    Protein 30g60%
    Vitamin A 449IU9%
    Vitamin C 3mg4%
    Calcium 40mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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