Persian Chicken Kebabs (Jujeh Kabab)

Chicken Kebab and Persian Rice

Persian Chicken Kebabs (Jujeh Kabab)

Serves 4

Onion-saffron flavors from the marinade permeate bite-sized chicken pieces which, when combined with wonderful smoky flavor from the grill, makes it difficult to stop eating Persian Chicken Kebabs. Marinating makes a big difference. We made this after marinating the chicken for 24 hours and after marinating it for 48 hours. Both were delicious, but the chicken marinated for 48 hours was much better. Keeping chicken pieces bite-sized makes kebabs easier to eat and gives them more flavor.

1/4 tsp. saffron
1/2 tsp. sugar
2 Tbsp. hot water
1 pound boneless, skinless chicken thighs, cut in 1.5” chunks
1/2 cup grated yellow onion (1 medium)
1/4 cup plain yogurt
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. salt
Freshly ground black pepper
Bamboo skewers

Pound saffron and sugar to a powder in mortar and pestle (or with the back of a spoon) and dissolve in 2 Tbsp. hot water.

Put all ingredients, including saffron water, in bowl and stir well to combine. Refrigerate chicken in marinade for at least 24 hours or up to 2 days.

Persian Chicken KebabsThread 5 pieces of chicken onto bamboo skewers. Refrigerate until ready to cook. Grill the kebabs over a medium-hot charcoal fire, being careful not to overcook.

To cook on the stove, heat a grill pan until it’s very hot, cook kebabs until they’re lightly browned on one side, turn them over, immediately turn down the heat, and cook an additional minute on the other side.

Serve Chicken Kebabs with fresh green onions, radishes, and cilantro, mint, or other fresh herbs.

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