Joojeh Kebab - Persian Grilled Chicken Kebabs
Joojeh Kebab - Persian Grilled Chicken Kebabs - Joojeh kebab or Joojeh Kabob 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, Onions, Salt, Black Pepper and Saffron. Joojeh Kabab has a unique and incredible flavour because of the added Saffron which makes the Chicken yellow as well as fragrant and mouth wateringly delicious. The kebabs themselves are usually cooked over Charcoal and are served alongside Saffron Rice, grilled Vegetables and Persian flatbread (Sangak) or Lavash. This quick and easy recipe can also be made in a grill, in the oven or on the stove top.
Ingredients
Kebab
- 2 lb Chicken Thighs Boneless, Skinless - Cut into 1 ½ inch chunks
- 4 tablespoon Plain Yoghurt or Greek
- ½ Onion grated
- 2 teaspoon Garlic Paste
- 1 tablespoon Lemon Juice
- 1 teaspoon Smoked Paprika Optional
- 3 tablespoon Saffron Water from bloomed Saffron, see notes
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Olive Oil
Baste
- 4 tablespoon Butter Melted
- 1 tablespoon Olive Oil
- 1 ½ tablespoon Lemon Juice
- 2 tablespoon Saffron Water from bloomed Saffon, see notes
- Pinch Black Pepper
Other
- Skewers Soaked in water for 30 minutes
Instructions
Kebabs
- Soak wooden skewers in water for 30 minutes. Or use long metal skewers -flat skewers or round ones.
- Bloom the Saffron by grinding it to a powder and pouring over warm or ice cold water. Both methods work to bring out the best flavour in the Saffron. My preferred method is to use ice water.
- Marinade Chicken in bloomed Saffron Water, Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.At this stage, you can marinade for 2 hours/overnight or use immediately.
- Allow the chicken to come to room temperature for 30 minutes before using.
- Skewer Chicken on to long metal skewers or use pre soaked (for 30 minutes) wooden ones if using an indoor grill/oven/stove top.You can also skewer vegetables onto separate skewers
Baste
- Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper. Start to get the barbecue ready and make sure the coals are hot and white because the kebabs need to cook quickly. The Kebabs should be suspended 4-5 inches above the coal.
Cook
- Grill the Joojeh Kebab for 5 - 6 minutes per side Turing regularly and basting throughout.Grill for 20 - 25 minutes on a lined tray, turning and basting regularly.
Notes
How to cook on the Grill
Heat the grill to medium high. Thread chicken onto skewers.If using an indoor grill, grill for for 15 - 22 minutes on a lined tray, turning and basting regularly. How to cook Joojeh in the Oven
How to cook in the Oven
Heat oven to Gas Mark 6/200 C. Thread chicken onto skewers.Add to a lined tray and bake for 25 - 30 minutes, turning and basting twice.
How to cook Joojeh on the Stove Top
Add skewered chicken kebabs to a large pan and cook covered on medium heat for 20 - 25 minutes.Baste regularly.
Tip - For all methods, don’t over crowd the pan/tray!
Top Tips and Notes for making Joojeh Kebab
Use Chicken Breast You can use Chicken Breast if you prefer. The Chicken will cook a lot quicker though. (10 - 12 minutes). Marinade up to 24 hours beforehand You can marinade the Chicken for up to 24 hours before using. Soak Wooden Skewers Soak for 30 minutes so they don't catch under the grill. These will only work on an indoor grill or in the oven. 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 warm water or ice water.
How to Make Ahead
Marinade the marinaded chicken up to 24 hours in advance and skewer just before serving. You can also skewer it in advance and keep it covered. Make basting liquid and keep separately in an airtight container. In both cases the meat needs to be out of the fridge for 30 minutes before cooking.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
This delicious Persian chicken kebab is usually served with Lemon wedges and a sprinkling of Sumac alongside other Persian sides such as: Grilled Tomatoes - Add them on a skewer along side the Chicken. Sliced Onions - serve with a sprinkling of Sumac Persian Rice (Saffron Rice - Chelow) - tossed with Butter. Tahdig - I have a Tahdig recipe coming soon. Shirazi Salad Persian Yoghurt and Cucumber Dip (Mast-e-khair) Lavash Bread, Pitta Bread or SangakNutrition
Calories: 326kcalCarbohydrates: 3gProtein: 30gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 165mgSodium: 977mgPotassium: 431mgFiber: 0.4gSugar: 1gVitamin A: 449IUVitamin C: 3mgCalcium: 40mgIron: 1mg
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