JUJEH KABOB (PERSIAN CHICKEN KABOBS)
This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.
Provided by Reza Michael
Categories World Cuisine Recipes Asian
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
- Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 g
JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)
An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.
Provided by Naz Deravian
Categories poultry, skewers and kebabs, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
- Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
- Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
- Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
- Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
- Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
- If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.
JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)
I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
- Grill until juices from chicken run clear when chicken is pierced with knife.
JOOJEH KABAB
Make and share this Joojeh Kabab recipe from Food.com.
Provided by Anselma
Categories Southwest Asia (middle East)
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.
- Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.
- Joojeh Kabab can also be prepared in the oven and without using a skewer. Prepare chicken as before, pre-heat the oven to about 200 C, put the marinated chicken in the oven and again stir frequently.
- Cut the Tomatoes in halves and roast gently in a pan.
- Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.
Nutrition Facts : Calories 830.3, Fat 65, SaturatedFat 14.6, Cholesterol 187.5, Sodium 475.6, Carbohydrate 12.4, Fiber 2.8, Sugar 6.5, Protein 48.4
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- Add brewed saffron to the chicken pieces and impregnate them using your hands. Leave the meat to become colored.
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- Grind the saffron threads in the palm of your hand, or to make it easier, use a mortar and pestle. Mix with 2 tablespoons of warm water in a large bowl and allow saffron to bloom for a few minutes to draw out as much color as possible. It should be a deep ruby red. Set aside (I keep mine in the mortar).
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- Add the yogurt, garlic, parsley, sumac, bloomed saffron, salt and pepper to the grated onion. Mix thoroughly to incorporate completely. Add chicken to bowl and toss to coat with marinade. Cover with plastic wrap and marinate 45 minutes.
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- Pour the mixture over the chicken in a large flatter bowl or pan, and make sure that all the chicken pieces are fully covered with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours and up to 24 hours.
- Thread the chicken pieces onto narrow flat metal skewers. Place the skewers on a hot gril. Cook the chicken at least 5 to 7 minutes on each side. Check the doneness of the joojeh kabob by cutting through one piece of chicken with a knife. If it is white and juicy, it is ready to eat.
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