Best 2 Jujeh Kabob Persian Chicken Kabob Recipes

Are you longing for a flavorful and juicy culinary experience that will tantalize your taste buds? Jujeh kabob, a beloved Persian dish, offers a perfect blend of succulent chicken, aromatic herbs, and the tanginess of lemon. With its tender texture and vibrant flavors, jujeh kabob is a delightful entree that can be enjoyed as a main course or a delectable appetizer. Whether you're cooking for a weeknight dinner or hosting a special gathering, this versatile recipe will leave you craving for more.

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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

JUJEH KABOB (PERSIAN CHICKEN KABOB)

Jujeh Kabob (Persian Chicken Kabob) image

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

Ingredients

CHICKEN
2 tsp ground saffron dissolved in hot water
1 c freshly squeezed lime juice
2 Tbsp olive oil, extra virgin
2 onions, peeled, thinly slices
1 1/2 clove garlic, sliced and smashed
2 Tbsp orange zest
2 Tbsp yogurt, plain
2 tsp kosher salt
2 tsp freshly ground black pepper
3 lb boneless chicken breast, cut into cubes
5 medium tomatoes, halved
BASTE
juice of 1 lime
1/4 c butter, melted
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
TO SERVE
2-12 oz packages lavash bread
2 limes, cut in half
fresh parsley

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.

Tips:

Use high-quality chicken: Opt for skinless, boneless chicken breasts or thighs to ensure tender and juicy kebabs.
Marinate the chicken well: The longer you marinate the chicken, the more flavorful it will be. Allow at least 30 minutes, but overnight is ideal.
Use a variety of herbs and spices: Jujeh kabob is traditionally made with a blend of saffron, turmeric, dried lime, and cinnamon. Feel free to experiment with other herbs and spices such as cumin, cardamom, and paprika.
Skewer the chicken tightly: Make sure the chicken pieces are pressed closely together on the skewers to prevent them from falling off during grilling.
Grill the kebabs over medium heat: This will help prevent the chicken from drying out. Cook for about 10-12 minutes, turning occasionally, or until the chicken is cooked through.
Serve with your favorite sides: Jujeh kabob is traditionally served with rice, grilled vegetables, and yogurt sauce. You can also serve it with pita bread or naan.

Conclusion:

Jujeh kabob is a delicious and flavorful Persian dish that is perfect for any occasion. With its tender chicken, aromatic herbs and spices, and slightly crispy exterior, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to cook chicken, give jujeh kabob a try. You won't be disappointed!