Joojeh Kabab Recipe

Joojeh Kabab is a classic from Iran and one that is simple in its preparation but full of flavors. This recipe brings together marinated chicken with a blend of saffron, sour lemon juice, and onions to bring a lovely meal to any table.

Joojeh Kabab Recipe

Ingredients (Serves 4)

• Chicken Breast: 1 kg
• Large Onion: 1
• Salt: 1 tbsp
• Fresh Sour Lemon Juice: 3 tbsp
• Greek Yogurt: 2 tbsp
• Vegetable Oil: 2 tbsp
• Saffron: ½ tsp
• Butter (Optional): 1 tbsp

Step 1: Saffron Brew

Start by grinding 1/2 teaspoon of saffron to a powder. Scrape out the powdered saffron into a small bowl, then add to it 2 tablespoons of boiling water. Cover the bowl and then brew the saffron for 10 to 15 minutes.

This process will release the color and aroma of the saffron, which is essential for the kabab’s flavor and color.

Step 2: Prepare the Chicken

As the saffron is Brewing, prepare 1 kg of chicken breast by cutting it into 3 cm pieces and putting them into a bowl that is big enough. When the saffron is brewed, transfer it over the chicken pieces.

Stir well so that all the pieces are well coated with the saffron water. Wrap the bowl and refrigerate for 30 minutes. The chicken would absorb the saffron, and therefore this would give the kabab a better color and taste.

Step 3: Marinate with Oil

After 30 minutes, remove the chicken from the fridge and add about 2 tablespoons of vegetable oil to the bowl. Mix well to make sure the oil covers all the parts of the chicken pieces. The oil ensures the flavors and moisture are sealed in whenever cooking.

Step 4: Add Onions and Seasonings

Add a large-sized onion, cut into rings. Add in 3 tablespoons of fresh sour lemon juice, 1 tablespoon of salt, and 2 tablespoons of Greek yogurt; this shall bring the tanginess, seasoning, and tenderness in the chicken.

Step 5: Secondary Marination

After adding all the ingredients, mix them well in the bowl until the chicken is properly coated with the marinade. Cover the bowl and refrigerate it for at least 2 hours. Marinating for longer is better so that the chicken will fully marinate and absorb the flavor from the marinade. The chicken should marinate for not less than 6 hours; otherwise, it will not bring forth the best results.

Step 6: Skewer the Chicken

Remove the well-marinated chicken from the refrigerator once you are done. String the marinated pieces of chicken onto skewers, preparing them to be grilled.

Step 7: Grill the Kababs

Preheat the grill with charcoal. Reheat the barbecued chicken sticks over the grill by turning every few seconds until they are fully reheated and avoid burning them.

Step 8: Butter Baste

Meanwhile, while the chicken is grilling away, melt a tablespoon of butter in a pan preheated over medium-low fire. While grilling, use the melting butter to brush the skewered pieces of chicken and add further rich flavors to acquire that golden, crispy color.

Step 9: Optional Mayonnaise

Add a tablespoon of mayonnaise to the marinade for even softer and more delicious kabab. One tablespoon of mayonnaise can be added to the marinade, giving the Joojeh Kabab the right texture and yet another layer of flavor.

Step 10: Serve

When the chicken is cooked through with a lovely char on it, take the skewers off the grill. Serve the Joojeh Kabab straight away with your favorite rice or bread.

Recipe Summary

Prepare the joojeh kabab by brewing saffron in boiling water, then marinate the chicken pieces in the mixture and add vegetable oil; refrigerate for 30 minutes. Add onion, lemon juice, salt, and Greek yogurt to it, and marinate again for at least 2 hours. Skewer the chicken and grill it, turning at regular intervals. Additionally, mayonnaise can also be used optionally in the marinade to make the chicken even more tender.