Joojeh Kebab (Persian Chicken Kebab with Saffron, Yogurt and Lemon)

Joojeh Kebab (Persian Chicken Kebab with Saffron, Yogurt and Lemon)

Being a mom of two, simple but delicious recipes attract me the most. I've made this recipe several times and is one of the staple dishes in my son's lunchbox. When I cooked this dish for lunch today, my son tells me 'Umma, this is very very good!' What else do you want to hear from your 5 year old? ;)The original recipe doesn't call for vegetables. However, I love grilled veggies and love how they add colour. You can use whatever vegetables you like really. No rules there. Recipe adapated from Ariana Bundy's cook book 'Pomegranates and Roses'.

Joojeh Kebab (Persian Chicken Kebab with Saffron, Yogurt and Lemon)Being a mom of two, simple but delicious recipes attract me the most. I've made this recipe several times and is one of the staple dishes in my son's lunchbox. When I cooked this dish for lunch today, my son tells me 'Umma, this is very very good!' What else do you want to hear from your 5 year old?...

Summary

5150
  • CourseMain course
  • CuisinePersian
  • Yield2 servings 2 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

For the Kebab
Chicken, boneless, cut into cubes
500 Grams
Onion, medium-sized
1
Saffron threads
1/4 Teaspoon
Juice of lemon
half a
Yogurt
1 Cup
Salt
To Taste
Olive oil
Black pepper, ground
To Taste
Butter, melted
50 Grams
For Vegetables
Red bell pepper
1
Yellow bell pepper
1
Marrows
2
Olive oil
Salt
To Taste
Black pepper, ground
To Taste
Juice of lemon
half a

Steps

  1. Crush the saffron threads, add to few tablespoons of hot water. Keep aside for sometime.
  2. In a bowl, grate the onion. I've used sliced onions. But following Ariana's cook book, I grated the onion today and it definitely tasted better.
  3. In a large bowl, mix yogurt, olive oil, saffron liquid, lemon juice, salt and pepper.
  4. Add chicken cubes and rub the meat with the marinade.
  5. Cover and leave in the fridge for a minimum of four hours or over night. You can leave it upto two days.
  6. Cut the vegetables in cubes/circles - about an inch in size. Put them in a plastic container and add olive oil with lemon juice. Sprinkle salt and black pepper. Close the counter and shake well. Leave in the fridge for half an hour.
  7. Let us get them grilled!
  8. Thread the chicken and vegetables on skewers and grill. If you are using wooden skewers, make sure you soak them in water for atleast 30 minutes. This will prevent them from burning.
  9. Heat the grill to highest temperature possible and place the skewers on it. I use the grill setting in my convection oven.
  10. Cooking time will depend on the size of the chicken, vegetables and strength of your grill. It doesn't take very long though. About 5-8 minutes each side or less.
  11. Add melted butter to the left over marinade and use as basting sauce. Baste the skewers occasionally.
  12. Once cooked, serve with rice or bread.
  13. Enjoy!