1.5K 
Tender pieces of chicken, marinated in an exquisite blend of traditional herbs and spices and painstakingly slow-cooked with saffron, which gives the kabab its unique flavor.
Joojeh Kabab is a Persian dish that consists of grilled pieces of chicken on skewers. It is usually served with either rice or bread and can be eaten as an appetizer, main course, or as a snack.
In Iran, Joojeh Kabab is a popular dish and it can be found in many restaurants across the country.
This type of kebab is popular in Iran, Turkey and Iraq. It was also influenced by the Indian tandoori chicken dish.
There are various versions of this dish, with different sauces and toppings.
Joojeh Kabab
Tender pieces of chicken, marinated in an exquisite blend of traditional herbs and spices and painstakingly slow-cooked with saffron, which gives the kabab its unique flavor.
Ingredients
- 500 g Chicken Breasts boneless, skinless, chopped
- 1 Onion grated
- 1 cup Plain Yogurt
- 1 1/2 tbsp Extra-Virgin Olive Oil
- Juice and Zest of 1/2 Lemon
- 2 tbsp Lime Juice
- 1 tbsp Butter melted
- 1 Garlic Clove finely chopped
- 1/2 tsp Turmeric Powder
- 1/2 tsp Saffron Strands mixed with 1 tbsp milk or hot water
- handful Coriander Leaves chopped
- 1/4 tsp Red Chilli Powder
- Lime Wedges
- as per taste Salt
- as per taste Black Pepper Powder
- Wooden Skewers soaked in water
Instructions
- Mix onion, yogurt, olive oil, lemon zest, lemon juice, garlic, turmeric powder and salt in a bowl.
- Add saffron strands and mix well.
- Add red chilli powder and chicken pieces.
- Mix well and ensure the chicken pieces are evenly coated.
- Cover with a lid and keep it in the fridge for a minimum of 24 to 36 hours.
- From time to time stir the bowl.
- Remove the chicken and discard the marinade.
- Skewer the chicken pieces.
- Mix lemon juice and butter in a bowl.
- Place the skewers on a hot grill and baste with the lemon-butter sauce from time to time.
- Cook, turning from time to time, till chicken is cooked and tender.
- Remove and transfer them to a serving plate.
- Garnish with coriander leaves and squeeze a bit of lemon juice.
- Serve with cooked rice.
Sign up for our newsletter
