Joojeh kabab | Persian chicken kebab

Fancy having a great picnic with family? Joojeh kabob is an awesome choice for the weekend meal in the nature. For Iranians, “picnic” simultaneously accompanies “Jooje kabab”!

The Persian chicken kebab is one of the best flavored ones and despite its easy-to-follow recipe, it has some tips that you need to consider.  

Jujeh kabab is cooked over charcoal and then greased with butter. It is often served with cholo and grilled tomatoes, such an elegant meal!

The recipe is very simple, but the secret lies in marinating period. The longer the chickens are marinated, the better they taste. Chicken pieces must at least be smothered in marinade for 4 hours. So, you better manage your time! We suggest you do this the night before you want to make joojeh kabab.

Joojeh kabab | Persian chicken kebab

The dish has numerous recipes for marinade and depending on every individual tastes and preference, the smell and flavor differs. The recipe below is a tasteful, mouthwatering instruction, thanks to the saffron and lemon. Make this chicken kebab once and you will fall fore it ever since.

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Course Main Course

Cuisine persian

Servings 4 people

Ingredients

  

• 1 kilogram chicken not a very big one
• 2 big onions
• 6 tbsp brewed saffron
• ¼ teasp red pepper
• ¼ teasp black pepper
• 1 teasp turmeric
• 1 teasp paprika
• 4 tbsp olive oil or simply oil
• 2 bell pepper
• 4 tbsp yogurt
• 4 tbsp fresh lemon juice or lime
• 50 grams butter
• salt as much as required

Instructions

 

• Add brewed saffron to the chicken pieces and impregnate them using your hands. Leave the meat to become colored.
• Cut the onions and add some salt, then knead a bit to remove the onions’ water. Add them to saffron chicken and impregnate.
  
• Add the turmeric and paprika. Let them touch every single piece of chicken.
• Cut the bell pepper and add the chops to the marinade. Sprinkle red and black pepper. Distribution of ingredients should be even in every stage.
• Add yogurt and then pack the content with a bag and leave it in the fridge for almost an hour.
• Add the oil and again refrigerate the marinade for longer period, (at least 4 hours).
• Many kababs are made using skewers like, Kabab Bakhtiari, Dande kabab and Bonab Kabab. Classic Persian chicken kabob is made on a charcoal grill using metal skewers but different methods such as stove top and oven work just as fine. Thread the chicken pieces on skewers (consider the notes mentioned below). If you are using a grill, preheat it and grill then for 5 minutes on each side until they are cooked. You can put then in the oven too. Remember to flip them, 8 minutes will work.
• The time you are serving joojes, flavor the cooked pieces with 50 grams of butter and 2 tablespoon of lemon juice and saffron. Your delicious cuisine is ready! Bon appetite.

Keyword joojeh, joojeh kabab, persian chicken kebab

Notes for preparing the ingredients

• Pick small to medium chickens. They are easier to cook. The best choice is chickens under weight of 1 kilogram.
• Lemon juice and salt makes the chicken flesh firm. So you need to grease the pieces to prevent the prolonged exposure to both of them.
• Do not grate the onions. They will stick to the chicken pieces and burn on the charcoal.
• First ingredient of the marinade added is saffron. If you add it in next steps, it will stick to everything. We need the chicken pieces to be impregnated.
• Chicken has an unpleasing smell. To remove it, turmeric, onion powder, garlic powder and black pepper help.
• Whatever way you use to cook your kabab, the heat must be low.
• When you are threading pieces to a skewer, choose pieces of same type. For example, a skewer just for chicken breasts.
• Some people replace the yogurt and olive oil / oil with mayo. It will work the same.
• On a skewer, thread some bell peppers between the chicken pieces.
• Never uses curry, cinnamon, powdered limoo amani for the marinade. It will make kabab bitter.

Completing notes for Juje Kabab

Joojeh kabob is a juicy kebab, so shall we cook it with the chickens’ skins on or peeled off? Well it is better to cook it without peeling the skin as the kebab will be more juicy and tasty. The skin gives some fat to the kebab and makes it greasy. Then it would not be dry at all. But be careful that you need to have healthy and organic chicken. If the chicken is not healthy and not organic the side effects will be much more worse cooking the kebab with its skin on.

Did you like the recipe? Let us know by leaving comments!