Joojeh Kabab is a delicious Kebab dish consisting of chicken parts marinated in mainly saffron. BBQ chicken is the world’s most popular barbecue dish loved and cooked all around the world over barbecues, on grilles, or even in ovens. This international food has different preparation techniques and cooking styles, it looks and tastes different in each and every country.
The major difference comes from Various techniques exist for cutting poultry and what ingredients and seasoning is used in the marination.
Joojeh kabab is a low-calorie, keto-friendly dish that you’ll easily find in most family gatherings and Persian restaurants served along with green Salad or Persian rice. It is also an iconic picnic food you can find with bread during Sizdah-Bedar outing, the 13th day of Nowruz, and the end of the Nowruz celebration.
Varieties of Jooje Kabab
In most Asian countries chicken is cut in individual pieces and threaded onto either metal or wooden skewers.
While Iranians marinate the chicken in golden yellow brewed saffron, Indians would add vibrant red tandoori masala, and in China chicken is marinated in a spiced soy-based sauce.
Grilled chicken wings are a popular dish in Australia and Peri-peri peppers are used in flavouring butterfly cut chicken In Portugal.
Mediterraneans marinate the chicken in a subtle mixture of garlic, olive oil, and oregano, and Mexicans like it spicier with chili pepper.
Marinations is used to tenderise and add flavour to the chicken.
Joojeh Kabab in Iran
In Iran, we have a few varieties of Joojeh kabab both in marination and how it’s cut. In the most traditional way, individual chicken pieces are marinated in browed saffron, onion, lemon juice. The same marination is used for the boneless version. Persian Chicken Kofta kebabs are skewers of chicken grounded with onions and mixed in with brewed saffron.
“Lari Kabab” From Larestan /Fars province, is chicken marinated in yogurt. The lactic acid and calcium in yogurt gently break down the protein in the meat, making it flavorful, juicy, and more tender.
Joojeh kabab is a low-calorie, keto-friendly dish that you’ll easily find in most family gatherings and Persian restaurants served along with green Salad or Persian rice. It is also an iconic picnic food served with bread during Sizdah-Bedar outing, the 13th day of Nowruz, and the end of the Nowruz celebration.
What are the ingredients for Joojeh Kabab-Persian Chicken Kabab
You can make Joojeh Kabab with very simple ingredients that are found pretty much everywhere. You can use different types of chicken parts such as breasts, thighs, and even wings. But it’s best to use smaller chickens as they are more tender and cook faster. In case you are using chicken with bones, it needs more time to be cooked on the grill.
Brewed saffron is what enriches the flavor in Joojeh Kabab. Make sure to first marinate your chicken pieces in a good amount of brewed saffron for at least an hour. Adding it at the beginning ensures the saffron flavors stays until the end. Then, cover your mixture with oil, and then lemon, salt, and pepper.
How to make Joojeh Kabab
Joojeh kabab is traditionally best cooked over charcoal bbq grills, however, you can use a pan grill on the stove like me.
- Cut the chicken breasts into small cubes. The cubes have to be small enough to fit into the skewers you want to use for the grill. In a large bowl, mix chicken pieces with a lot of brewed saffron and let it rest for one hour.
- Combine chopped onion, olive oil, lemon juice, salt, and pepper. You can also add a small amount of yogurt to make it more succulent.
- Pour the mixture over the chicken.
- Cover and refrigerate for at least 6-8 hours. This will allow enough time for the chicken to soak in all the flavours.
- Thread the chicken pieces onto metal skewers, place the skewers on the hot girl. Grill them until chicken pieces are cooked.
(You can also use a wooden skewer, but definitely SOAK them in water for at least 30 minutes prior to grilling. Otherwise, they will burn)
- While your grill is on, you can also make a few side dishes to accompany your Joojeh Kabab. Grilled tomatoes are considered the most popular side to Joojeh Kabab.
How to serve Joojeh Kabab
Joojeh Kabab is typically served hot with rice or bread along with grilled Tomatoes, fresh herbs, salads, yogurt and pickles.
In picnics, Chicken Kabab sandwich with flatbreads such as Sangak topped up with grilled tomato, and fresh herbs are the best.
Joojeh Kabab-Persian Chicken Kabab
Equipment
- Grill
Ingredients
- 500 grams Chicken breasts skinless, boneless & cut into cubes
- 1 medium onion julienne cut
- 1 garlic clove
- 1 fresh Lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp bloomed Saffron
- 2 tbsp salt
- tbsp black pepper
Instructions
- In a large bowl mix chicken pieces with brewed saffron and let it rest for one hour.
- Combine onion, olive oil, lemon juice, salt and pepper.
- Pour the mixture over the chicken, making sure that all the pieces are fully covered with the sauce.
- Cover and refrigerate for 6-8 hours.
- Thread the chicken pieces onto metal skewers, place the skewers on the hot grill.
- Continue grilling until chicken pieces are cooked. about 15 minutes in total. (This time would vary depending on the size of the pieces.)
Notes
In picnics, Chicken Kabab sandwich using flatbread such as Sangak, topped up with grilled tomato, and fresh herbs are the best.
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