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 and Saffron.
Ingredients
Kebab
- 2 lb Chicken Thighs Boneless, Skinless - 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 Saffron, 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
- Marinade Chicken in bloomed Saffron (see notes), Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.
- 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.
- Heat the grill to medium high.
- Thread chicken onto skewers.
- Grill for 20 - 25 minutes on a lined tray, turning and basting regularly.
Notes
How to cook Joojeh 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 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.*For all 3 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.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 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
This delicious persian chicken kebab is usually served with a sprinkling of Sumac and Persian recipes such as: Persian Rice (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) Lavash BreadYou can also serve it with:
Basmati Rice How to Make Ghee Rice Pita Bread Recipe adapted from Cafe Bagheri. Chef Ben does not used smoked Paprika or Garlic and does add sliced rather then grated Onions. Having tried both, I prefer the latter.Nutrition
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
Tried this recipe?Let us know how it was!