joojeh kabab recipe

joojeh kabab or Jujeh kabob is one of the most famous and delicious Iranian kebabs prepared with various recipes.

Kabab koobideh recipe | Persian Kabob koubideh

Kobideh Kebab is one of the most popular kebabs in Iran and has been registered as an Iranian national dish.

This delicious dish is prepared from chicken, brewed saffron, sour lemon juice, and spices. Of course, everyone can use their favorite spices. To see the recipe for the joojeh kabab, stay tuned to Arachef.

joojeh kabab recipe

joojeh kabab or Jujeh kabob is one of the most famous and delicious Iranian kebabs prepared with various recipes.

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Iran

Servings 4

Calories 280 kcal

Ingredients

  

• 4 chicken breast halves
• 2 tbsp yogurt
• 1 small onion
• ⅓ cup fresh lemon juice
• 4 tbsp Brewed saffron
• ¼ tsp salt
• ¼ cup olive oil
• ¼ tsp ground black pepper
• 4 tomatoes

Instructions

 

• First, wash the chicken, remove the extra skins, and then chop into 3 to 4 cm quarters.
• After chopping the chicken, pour it into a large bowl. Now peel and wash the onion, then chop it into slices and pour it into the bowl containing the chicken.
• At this stage, add sour lemon juice with salt, black pepper, yogurt, and saffron to the bowl. Now combine the ingredients in the bowl for 1 to 2 min.
• After mixing the ingredients, add the olive oil to the bowl, and mix it with the material for a minute.
• Cover the bowl with cellophane and refrigerate for 2 hours in the refrigerator to flavor chicken meat. If you have enough time, you'd better mix chicken meat out of the night before with the ingredients and refrigerate.
• After the chicken was flavored, remove it from the refrigerator. Now place the chicken pieces on a flat surface.
• Hold the pieces of chicken by hand, then pass the skewer through them. When the chicken is skewered, skewer the tomatoes. At this stage, prepare the brazier and place the skewers on the brazier at a distance of 4 cm from the heat.
• Now, you have to turn the skewers every 1 minute to grill the chicken evenly. Once the joojeh kabab is ready, place the tomatoes on the grill to cook.
• Now, if you wish, you can also rub a little melted butter on the kebabs. In the end, serve the kebabs to your taste with fresh bread or Iranian rice.

Keyword chicken

Tips on Preparing joojeh kabab

Why does joojeh kabab dry out?

There are two main reasons to tighten the roast chicken. The first reason is that a lot of sour lemon juice has been used. The second reason is that the kebab has been on the grill for a long time.

joojeh kabab with mayonnaise

You may be interested to know that some recipes use mayonnaise to flavor chicken. If you also want to use mayonnaise, remove a tablespoon of yogurt from the ingredients and use 1 tablespoon of mayonnaise instead.

joojeh kabab with curry spices

Curry spice is one of the spices that is widely used in Indian cuisine. If you like the taste of this spice, you can also add 1 teaspoon of curry spice to flavor the chicken.

Chicken breast or chicken thigh?

To have a tastier joojeh kabab, it is recommended to use a combination of chicken thighs and chicken breast. Of course, using chicken wings for variety is not bad!

Thanks To chishi