Joojeh Kabob (Persian Saffron And Yogurt Chicken Kabobs) Recipe : The Persian take on chicken kabob, known as Joojeh Kabob (often written Jujeh Kabab), is among the most delectable and well-liked meals in Iran. Juicy, succulent chicken bursting with flavor is achieved with a fragrant marinade of saffron, turmeric, Greek yogurt, and lemon.
Joojeh Kabob (Persian Saffron And Yogurt Chicken Kabobs) Recipe
Iran’s renowned grilled meal, joojeh kabob, is made with chicken marinated in a fragrant and savory marinade until it becomes golden, soft, and juicy. One of the most expensive spices in the world, saffron, gives a subtle flowery note, while the grill adds the ideal amount of smokey, charred taste.
Ingredients
- 2 ¼ pounds boneless skinless chicken breasts, cut into 2-inch cubes
- 1 pinch saffron threads (about 10 threads) or ¼ teaspoon of ground saffron
- 1 large yellow onion, thinly sliced
- 1 large garlic clove, crushed or minced
- Juice from 1 large lemon
- ⅓ cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato purée
- ½ teaspoon turmeric
- Kosher salt
- Black pepper
- Finely chopped parsley, for garnish
Instructions
Let the saffron bloom. Grind the saffron until all of the threads are a fine powder using a spice grinder or a pestle and mortar. (If you plan to use a mortar and pestle, be patient.) Mix 3 tablespoons of water with ¼ teaspoon of ground saffron. Let it flower for ten minutes.
Prepare the marinade. Add the yogurt, lemon juice, diced onion, garlic, olive oil, tomato puree, turmeric, and bloomed saffron water to a big bowl. Mix everything together.
Include the chicken. Add the chicken to the bowl containing the marinade and generously season with salt and pepper. Work the marinade into the chicken until it’s all mixed in and distributed evenly.
Allow to steep for a while. To allow the flavors to develop, place a plastic wrap over it and refrigerate overnight.
Put the chicken on a skewer. Take the chicken out of the refrigerator the following day, shake off any extra marinade, and thread the pieces onto the wet skewers. (Trash the onions and marinade.)
Fire up. Grease a gas grill or griddle and turn the heat up to medium-high. After adding the kabobs, boil them uncovered for 10 to 12 minutes, or until the chicken is well cooked. The inside temperature need to be 165°F.
Assist. Transfer the cooked Joojeh Kabobs to a platter and top with freshly chopped parsley. Have fun!
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Notes
Serve these chicken kebabs with Persian Rice, Potato Tahdig, and Persian Shirazi Salad for a complete supper. Alternatively, serve alongside Pita Bread, Tabouli Salad (Tabbouleh), Baba Ganoush, and Tzatziki as part of a mezze-style platter.
These kebabs go well with sauces like Tahini Sauce and Traditional Toum Garlic Sauce, especially when they’re wrapped in lavash bread that’s packed with fresh herbs like cilantro, mint, tarragon, and basil.
For up to four days, leftovers should be stored in the refrigerator in an airtight container. Place the chicken on a large baking pan and reheat. Preheat the oven to 350°F or until thoroughly heated.
Nutrition
- Calories: 251.7kcal
- Carbohydrates: 2.6g
- Protein: 37.5g
- Fat: 9.2g
- Saturated Fat: 1.6g
- Polyunsaturated Fat: 1.2g
- Monounsaturated Fat: 4.7g
- Trans Fat: 0.02g
- Cholesterol: 109.4mg
- Sodium: 203mg
- Potassium: 689.9mg
- Fiber: 0.4g
- Sugar: 1.3g
- Vitamin A: 65.5IU
- Vitamin C: 3.9mg
- Calcium: 26.8mg
- Iron: 0.8mg
