Capilano Cookbook - Flipbook - Page 24
JOOJEH
(CHICKEN) KEBAB
by Cazba Express
SERVINGS 5
24
TIME 15 MINUTES
INGREDIENTS
• 1 tsp ground saffron
dissolved in 2 tbsp
hot water
• 1 cup fresh lime juice
• 2 tbsp olive oil
• 2 large onions, peeled
and thinly sliced
• 2 tbsp yogurt
• 2 tsp salt
• 2 tsp freshly ground
black pepper
• 3 lb boneless chicken
cut into 1 1/2-inch
pieces
• 5 medium tomatoes
• 6 flat, sword-like skewers
INSTRUCTIONS
MARINADE
1. Mix yogurt, sliced
onion, oil, lemon juice,
salt and bloomed
saffron in a large bowl.
2. Add the chicken to the
yogurt mixture and
make sure all the pieces
are well-coated with
the marinade.
3. Cover and refrigerate
the chicken for at
least three hours up
to overnight. This will
help the chicken get all
the flavor it needs.
4. Before you start cooking
the chicken, place the
bowl on the counter
for 15 minutes so the
chicken comes to room
temperature. This will
help with even cooking.
HOW TO GRILL
A great Grilled Saffron
Chicken should be perfect
golden brown on the
outside while it is still
juicy inside. Do not leave
the chicken on the grill for
too long because nothing
ruins Joojeh Kebab as
much as overcooking,
but be mindful that the
meat should be white all the
way through and not pink.
The heat source should be
about 4-5 inches away from
the chicken. Very hot fire
combined with frequent
turning is the key to grilling a
perfect chicken.
You can also make joojeh
kebab in the oven: preheat
the oven to 400°F (205°C).
Thread the chicken pieces
on skewers and place
them on a baking sheet.
Cook in the oven for about
20 to 25 minutes, flipping
them halfway through
until the kebabs are fully
cooked.
SERVE WITH
Traditionally, this Persian
grilled chicken is served
with saffron Persian rice
smothered with butter
and grilled tomatoes. You
can also serve it simply
with some green salad,
pita, or lavash bread.
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