Best 3 Joojeh Kabob Persian Style Grilled Chicken Recipes

Joojeh kabob, a staple of Persian cuisine, is a tantalizing grilled chicken dish that bursts with aromatic flavors and tender textures. This delectable dish is a true masterpiece, showcasing the art of Iranian culinary traditions. As you embark on your journey to recreate this culinary gem, let us guide you through the essential steps to ensure a perfect Joojeh kabob experience, transporting you to the vibrant streets of Iran with every bite.

Here are our top 3 tried and tested recipes!

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Jujeh Kabob (Persian Chicken Kabobs) image

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

Ingredients

1 medium onion, sliced thin
1 lime, juiced
1 lemon, juiced
1 tablespoon salt
1 teaspoon ground black pepper
⅓ teaspoon crushed saffron
¼ cup olive oil
3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
metal skewers

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)

Joojeh Kabob (Persian Style Grilled Chicken) image

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

Ingredients

1 lb whole chickens, quartered lengthwise or 1 lb chicken piece
2 limes, juice of
1/2 cup olive oil
1 onion, minced
1/2 teaspoon saffron
salt and pepper, to taste

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.

JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)

Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) image

An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.

Provided by Naz Deravian

Categories poultry, skewers and kebabs, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 teaspoons saffron threads
Pinch of granulated sugar
1 large lemon, zested, plus 1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
3 large garlic cloves, finely grated
4 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 large yellow onion, thinly sliced
1 pint/12 ounces cherry tomatoes
1 pound ripe but firm yellow peaches (about 3 large), cut into 3/4-inch wedges
2 tablespoons unsalted butter, melted, for basting
Lavash bread, for serving (optional)
Lime wedges, for serving
Sumac, for serving

Steps:

Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.

Tips:

To achieve the best flavor, marinate the chicken for at least 4 hours, or overnight if possible.
If you're short on time, you can marinate the chicken for as little as 30 minutes, but the flavor won't be as developed.
Be sure to use a high-quality olive oil for the marinade. This will help to infuse the chicken with flavor and keep it moist.
If you don't have saffron, you can substitute a pinch of turmeric powder.
If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling. This will help to prevent them from burning.
Grill the chicken kabobs over medium heat, turning them every few minutes, until they are cooked through.
Serve the joojeh kabobs with grilled vegetables, rice, or your favorite sides.

Conclusion:

Joojeh kabob is a delicious and easy-to-make Persian grilled chicken dish. With its succulent chicken, flavorful marinade, and aromatic saffron rice, it's a perfect meal for any occasion. Whether you're grilling in the backyard or cooking in your kitchen, this recipe is sure to be a hit. So next time you're looking for a new and exciting way to cook chicken, give joojeh kabob a try!