Joojeh Kabob / Persian Saffron Chicken Kabobs

Ingredients

Recipe courtesy – @moffat.philip and Cafe Bagheri

  1. Chicken breast / thighs or a mix of both – 1/2 kg, cubed

2. Saffron – 1/2 tsp

Hot water – 2 + 1 tbsp

3. White onion, sliced – 1 small

Garlic paste – 1 tbsp

Lime juice – 1 tbsp

Salt and pepper – As required

For the basting sauce

4. Unsalted butter, melted – 2 tbsp

Saffron water – 2 tsp

Garlic powder – 2 pinches

Lime/ lemon juice – 2 – 3 tsp

Salt – 1 – 2 pinches

Cumin powder – 1 pinch

Cinnamon powder – 1 pinch

Pepper powder – 1 pinch

Combine all the above ingredients in a small bowl.

Method

1. Grind 1/2 tsp saffron to a powder. Add it to 3 tbsp hot water. Set aside for 15 minutes. Add 2 tbsp of the prepared saffron water to the cubed chicken. Set aside for 20 minutes. In a separate bowl, combine yoghurt, sliced onion, salt, pepper powder and garlic paste. Mix well. Taste-check for salt. Add chicken to this marinade and mix well. Keep in the refrigerator overnight. Remove from the refrigerator 30 minutes before grilling / baking.

2. If you are using wooden skewers – soak them for at least 30 minutes.

3. Traditionally these kabobs are grilled over hot charcoal grill. In the absence of a charcoal grill , you can follow this — Place a small bowl inside the bowl. Heat a piece of charcoal on direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the bowl and pour a tsp of oil/ghee on top. Immediately cover with the lid and set aside for 10 minutes. This gives a nice smoky flavor to the chicken. Remove the charcoal after 10 minutes.

4. Grill the chicken until done OR preheat oven at 500 F.  Line a baking sheet with aluminum foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place inside the baking sheet. Bake for 10 – 12 minutes. Brush with the basting sauce. Bake for another 8 – 10 minutes. Turn the oven to broil mode. Broil for 2 – 3 minutes until slightly charred. Remove from oven and brush immediately with the basting sauce.  Serve over saffron rice or as a sandwich wrapped in pita bread / Persian lavash bread, onion salad (recipe below) and grilled tomato (recipe below). It tastes absolutely fantastic…do give a try!

Grilled Tomato

For grilled tomato – Cut firm roma tomatoes in halves. Season with a pinch of salt and pepper. Thread the halves on skewers. Grill on both sides until done.

Onion Salad

Red onion – 1.5 cup, thinly sliced

Parlsey – 1/3 cup, chopped

Lime juice – 1.5 tbsp or to taste

Salt and pepper – As required

Sumac – 1 – 2 pinches

Extra virgin olive oil – 2 – 3 tsp

Combine all the above ingredients to make onion salad. Serve with the kabobs.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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