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Joojeh Kabab (or Jujeh): chicken skewers with lemon and saffron
Typical Iranian Chicken skewers

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Joojeh Kabab (or Jujeh): chicken skewers with lemon and saffron
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Ingredients
Adjust Servings:
800g Chicken breast
2 Onions
Juice of a lemon or two
1 half teaspoon of Saffron dissolved in hot water
4 tablespoons Olive oil
Salt & pepper as you like
  • 25min
  • Serves 4
  • Easy

Ingredients

Directions

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Jujeh Kabab, also known as Joojeh Kabob or Joojay Kebob (جوجهکباب) is a recipe for chicken kebab marinated in saffron, lemon juice and finely chopped onion. Greek yogurt is sometimes added to the marinade to make the meat even more tender. This recipe is very popular in Iran! Prepare this recipe the day before so that you have time to let your chicken marinate for a long time, it will be even tastier!

Jujeh Kabab literally translates to “grilled chicken” and comes in the form of grilled skewers.

Kebabs and stews (or Khoresh in Persian) are the main characteristics of traditional Iranian cuisine.

What to serve Jujeh Kabab with?

These traditional skewers are mostly served wrapped in Lavash bread with Tahdig or with basmati rice as in most traditional Iranian recipes.

Persians also usually accompany Joojay Kebob with grilled peppers, roasted tomatoes or Shirazi salad to add a fresh touch to these delicious Iranian chicken skewers.

A little tip: never cook meat and vegetables on the same skewer as they do not have the same cooking time.

Jujeh Kabab in different forms

Joojeh Kabab can be prepared with boneless or bone-in chicken. If you want bone-in chicken, take chicken wings or drumsticks while boneless Jujeh Kabob consists of boneless chicken breasts or legs.

The marinade will work perfectly with both forms.

Cooking the Joojeh kabob

Before cooking the chicken, make sure that all the chicken pieces are well coated with the marinade. Then refrigerate them covered for about three hours. This will give the chicken even more flavor.

After that it is important to let the chicken at least 15 minutes at room temperature before starting the cooking which will be more uniform.

In the past, these Iranian skewers were grilled with a sword but nowadays we use metal skewers.

These Iranian skewers are usually cooked on the barbecue but you can also cook them in the oven or in a pan with olive oil.

The cooking time is about 5 minutes on each side on the barbecue, 8 minutes in the pan and 20 to 25 minutes in the oven at 200°.

Steps

1
Done

Preparation of the Jujeh Kabab marinade

In a salad bowl, mix the chopped onion, the olive oil, the juice of one or two lemons, the saffron diluted in hot water, the salt and the pepper. Mix everything well.

2
Done

Marinate your chicken

Cut your chicken breasts into small pieces of about 3 to 4cm then add your chicken to the salad bowl containing the lemon and saffron marinade. Make sure all the chicken pieces are completely coated with the marinade. Cover your marinated chicken with plastic wrap and store in the fridge for at least 6 hours to soak up the delicious Joojeh Kabab marinade.

3
Done

Preparing and cooking Joojeh skewers

Once the chicken is well marinated, take it out of the fridge and thread the marinated chicken pieces onto flat metal skewers. Cook your Djoudjeh Kabab skewers on the barbecue about 10 cm above the flames and grill the chicken for 5 to 7 minutes on each side. Make sure the Joojeh kabab is well cooked by cutting a piece of chicken with a knife. If it's white and juicy, your Joojeh Kabab skewers are ready to eat!
If you don't have a barbecue, you can also cook your skewers in a pan over high heat.

4
Done

Enjoy your homemade Joojeh Kabab!

There you go, your Djoudjeh Kabab is ready! Serve your skewers with saffron rice, roasted tomato or other grilled vegetables and some Lavash bread. You can also accompany it with a fresh salad.
Enjoy your lunch !

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