Joojeh Kabob
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Persian
Joojeh Kabob
Description
This Joojeh Kabob recipe starts by blending lemon juice, finely chopped onion, olive oil, dissolved saffron, salt, and black pepper into a marinade. The chicken breast pieces are completely coated and marinated for at least six hours or up to 24, allowing the saffron’s fragrant notes to infuse the meat thoroughly.
The marinated chicken is then threaded onto flat metal skewers and grilled over high heat, cooking for 5 to 7 minutes per side until the meat is white and juicy inside. The preparation results in tender, flavorful kabobs with a subtle saffron aroma, a hallmark of this dish.
Traditionally served with grilled vegetables, Persian rice, or lavash bread, these kabobs suit meals where distinct grilled chicken with bright citrus and saffron flavors is desired.
Ingredients
- 2 lb chicken breast skinless and boneless
- 1 onion , finely chopped
- lemon juice of 1
- ½ teaspoon saffron dissolved in 1 tablespoon hot water, ground powder
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 4 tablespoons olive oil
Instructions
- In a bowl, combine onion, olive oil, lemon juice, saffron, salt and pepper. Blend well.
- 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.
- Serve with grilled vegetables, Persian rice or lavash bread.
User Reviews
Overall Rating
5
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