Jujeh Kabab

Name: Jujeh Kabab
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 4 to 5 large skinless chicken breasts; 1 large brown onion; 1 tbsp tomato puree; 5 tbsp Greek yoghurt; 2 tbsp olive oil; 1/2 tsp Turmeric; 1/4 tsp ground saffron; Juice from a whole large lemon; salt and pepper; 1 large garlic clove; 1 to 2 tbsp butter

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Prep Time
15 mins
Cook Time
15 mins
Marinating Time - 12 hrs plus
12 hrs
Total Time
40 mins
Servings
4
Course
Main Course
Cuisine
Persian, Iranian

Jujeh Kabab

Travis Ward

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Persian Chicken Kebabs with Saffron and Lemon

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Ingredients

Servings

4 to 5 large skinless chicken breasts (or approximately 1.2 kg)
1 large brown onion (finely sliced)
1 tbsp tomato puree
5 tbsp Greek yoghurt
2 tbsp olive oil
1/2 tsp Turmeric
1/4 tsp ground saffron (bloomed in 50ml water)
Juice from a whole large lemon
salt and pepper (to season)
1 large garlic clove (crushed or minced)
1 to 2 tbsp butter (Melted - to baste the chicken while cooking)

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Instructions

Chop your chicken into chunks (fairly large as they will shrink when cooking).
Put the chicken pieces into a bowl and then add all the ingredients except the butter and massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a yellow/orange colour. Cover and leave in the fridge for the flavours to develop for a minimum of 12 hrs. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.
When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 skewers and cook, basting with the butter and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
Serve alongside Chelo or lavash bread, Salad Shirazi (or any other salad you fancy), fresh herbs (Persian-style), Maast o Moosir, grilled tomatoes and / or Torshi.