Best 3 Jujeh Kabob Persian Chicken Kabobs Recipes
**Jujeh Kabob: A Succulent Journey into Persian Cuisine**
Embark on a culinary adventure to the heart of Persia with Jujeh Kabob, a delectable dish that captures the essence of Iranian flavors. This succulent grilled chicken dish tantalizes the taste buds with its tender, juicy meat marinated in an aromatic blend of herbs, spices, and yogurt. Skewered and cooked to perfection, Jujeh Kabob exudes a captivating aroma that draws you in. Its saffron-infused basmati rice, served as an accompaniment, adds a vibrant color and a delightful nutty flavor that complements the chicken perfectly. Discover the art of preparing Jujeh Kabob at home with our collection of authentic recipes. From traditional methods to modern variations, these recipes guide you through the process of creating this Persian masterpiece in your own kitchen. Experience the joy of cooking and savor the rich flavors of Jujeh Kabob, a dish that will transport your taste buds to the vibrant streets of Tehran.
JUJEH KABOB (PERSIAN CHICKEN KABOB)
The first time I ever made this dish or even heard of it was a for my youngest sister's wedding reception. Her husband had a list of Persian Dishes that he wanted prepared. I made them even though at that time I was not familiar with Persian food. My sister had a list of American food that she wanted prepared for this at...
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 21
Steps:
- 1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
- 2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
- 3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
- 4. For the baste: Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
- 5. To serve: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
- 6. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.
JUJEH KABOB (PERSIAN CHICKEN KABOBS)
This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.
Provided by Reza Michael
Categories World Cuisine Recipes Asian
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
- Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 g
JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)
I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
- Grill until juices from chicken run clear when chicken is pierced with knife.
Tips:
- Use fresh, high-quality chicken for the best results.
- Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
- Use a variety of spices to create a flavorful marinade. Some good options include saffron, turmeric, cumin, coriander, and cardamom.
- If you don't have a grill, you can also cook the chicken kabobs in a hot oven. Just preheat the oven to 400 degrees Fahrenheit and cook the kabobs for 15-20 minutes, or until the chicken is cooked through.
- Serve the chicken kabobs with your favorite sides, such as rice, vegetables, or yogurt sauce.
Conclusion:
Jujeh kabob is a delicious and easy-to-make dish that is perfect for any occasion. With its tender chicken, flavorful marinade, and smoky grilled flavor, this dish is sure to be a hit. So next time you're looking for a delicious and healthy meal, give jujeh kabob a try. You won't be disappointed.
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