Cooking County » Joojeh kabab Recipe (Persian Saffron Chicken Kebab)
joojeh kabab recipe

Joojeh kabab Recipe (Persian Saffron Chicken Kebab)

Joojeh Kabab is a Persian chicken kebab that is popular worldwide. It is served on the skewer. When Iranians get together for barbecue parties or picnics, they do this main dish. Jujeh Kabob may be found at practically any restaurant, making it incredibly convenient. It is customary to serve it alongside Chelow at formal gatherings such as weddings or funerals.

It is also a healthy dish to have on hand for road trips or for eating at work as a Joojeh Kabob sandwich on Lavash bread, which is delicious.

Saffron and lemon juice give the marinade a lot of flavor. The chicken pieces are marinated in the marinade for a long time.

Have you recently experimented with any Persian recipes? Try some classic Persian meals such as ghormeh sabzi (Persian herb stew), a creamy fesenjan (Persian pomegranate and walnut stew), and of course, this delectable Persian chicken kebab known as Joojeh Kabab or jujeh Kabob, which is created with an incredible and easy marinade and served with rice.

Kinds of juje Kabob

Joojeh kabab is available in two variations: bone-in and bone-off. In most cases, bone-in jujeh Kabob is created with chicken wings and drumettes, but boneless chicken kebab is typically made with boneless chicken breasts or boneless chicken thighs. This marinade for chicken kebabs would be equally effective in either form.

More kebab recipes:

Ingredients for the Persian Chicken Marinade

The majority of the materials for chicken kabobs’ marinade are everyday household items. Some of these items, or possibly all of them, may already be in your home. Some ingredient replacements are also provided in the following section.

  • 6-pound chicken breast, cubed to 1.5 inch
  • 3 cup plain Greek yogurt
  • Three big finely sliced onions
  • 1 cup extra virgin olive oil
  • 3 tbsp. lemon juice
  • 0.75 cup saffron in bloom Observe the notes
  • 3 tsp salt

The following tools are needed to create this recipe

  • Bowls for mixing
  • Skewer
  • Stainless steel baking sheet
  • Skewers, grilling tongs, and an indoor grill pan are also required (if you are not using an outdoor grill).

Joojeh kabab recipe

Place the chicken in a container with a lid. Combine the onion pieces, Greek yogurt, olive oil, lemon juice, salt, and saffron powder in the container and mix them all. Cover the container and refrigerate it for at least three hours up to overnight. This will assist the chicken in obtaining all of the flavors it needs.

 When you want to cook them, allow the chicken to rest at room temperature for at least 15 minutes. Cooking will be more convenient as a result of this. Thread the chicken pieces into the skewer. Our Jujeh kabab is ready to grill!

Grilled Joojeh kabab

To prepare grilled joojeh kabab, preheat the grill to medium. Grill them for approximately 5 minutes per side, or until they are cooked through and juicy.

Stove top Jujeh kabab

To make Joojeh kabab on the stove top, heat two tablespoons of olive oil in a large skillet over medium heat until shimmering. Cook the chicken for approximately 8 minutes, flipping them midway during cooking.

You may also bake Joojeh kebabs in the oven

  1. Preheat the oven to 400 degrees Fahrenheit before starting.
  2. Place the chicken pieces on skewers and arrange them on a baking sheet to cook for 30 minutes.
  3. Cook the kabobs in the oven for around 20 to 25 minutes, rotating them halfway through or until they are entirely done.

What to offer alongside Persian chicken kebobs?

Persians serve grilled chicken with saffron Persian rice with butter, grilled tomatoes, and peppers. Shirazi salad, mast-o-khiar and fresh herbs are the side dishes for our food. You can also serve jojeh kebab with pita or lavash bread instead of rice. It would be amazing with a squeeze of fresh lemon or Seville orange.

Notes and suggestions for preparing Joojeh kabab recipe

  • Make sure not to over-stir the chicken when cooking joojeh kababs in a skillet; cook them on medium-high heat for around three to four minutes on each side, turning them only once or twice.
  • Fresh garlic, a jar of minced fresh flat-leaf parsley or Afghan cilantro sauce are excellent additions to this dish.
  • Two types of chicken kabob marinades can be used to prepare joojeh kabab: those containing yogurt and those that do not. Both are pretty delectable and make the chicken incredibly soft and moist. To make the marinade without yogurt, increase the amount of olive oil in the recipe to 1 1/2 cups total.
  • This recipe differs from shish tawook which uses saffron instead of tomato paste.
  • Marinate the chicken pieces for three to twenty-four hours, depending on how much time you have. Generally speaking, the longer they marinate, the more tender and juicier they get.
  • Refrigerate leftovers in an airtight container for up to two days after they have been prepared. Alternatively, place the chicken pieces on a baking sheet, cover with foil and bake at 250°F for fifteen to twenty minutes to reheat the chicken pieces.

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