Persian Chicken Kabab (Jujeh Kabob)


Serves 2-3. Can easily be doubled/tripled.

For the marinade:
1/2 teaspoon saffron soaked in 1 tablespoon hot water
1/2 cup fresh lime juice
1 tablespoon olive oil
1 medium onion, peeled and thinly sliced (or grated, if you're hard core)
1 clove garlic, peeled, and minced
1 tablespoon zest of orange
1 tablespoon yogurt
1 teaspoon salt
1 teaspoon freshly ground black pepper
1.5 pounds boneless chicken (approx 1 double-breast) cut into 1 1/2 inch pieces

For the baste:
1/2 teaspoon saffron soaked in 1 tablespoon hot water
Juice of 1/2 lime
1 Tbsp butter, melted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To accompany:
2 small-med tomatoes, halved
1 small white or red onion, quartered

The night before, marinade the chicken:
In a large bowl, combine all marinade ingredients (except the chicken, obviously). Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.

The day of, prepare the chicken and accompaniments for grilling:
Thread chicken onto skewers (should be 2-4, depending on skewer size). Thread onions and tomatoes onto separate skewers. Flat skewers are better because the food will not spin around as it cooks.

Mix all basting sauce ingredients together.

Prepare for grilling:
Heat a grill to med-high heat. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomato/onion skewers 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.

Serve with Persian-style basmati rice or Zereshk Polo, lavash, and, if desired, yogurt sauce.

Chicken Kababs
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