Capilano Cookbook - Flipbook - Page 38
INSTRUCTIONS
JOOJEH (CHICKEN) KEBAB
AND GRILLED VEGETABLES
1. Trim all the fat from
chicken breasts, cut
them into equal pieces
(1.5–2 inches) and place
them in a medium glass
container.
2. Add the sliced onions,
saffron, salt, black
pepper and lemon juice
to the chicken and toss
until the chicken pieces
are uniformly coated
with saffron and yellow.
3. Add the olive oil to the
dish and stir to combine.
4. Cover the dish with
plastic wrap and
refrigerate for 24 hours.
Leave the marinated
chicken out at room
temperature for about 45
minutes before grilling.
5. Prepare the outdoor
grill for high heat
because this chicken
kebab needs to cook
fast otherwise it will dry
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out. If using coals, they
should be burned until
they are covered with a
white ash before grilling.
The grill grates should
be 4–5 inches above the
heat source.
6. Use narrow metal
skewers to skewer the
chicken kebabs. Skewer
the tomatoes, onions,
and peppers separately
because these vegetables
do not cook at the same
time. Spray or brush the
skewered vegetables
with a light coating of
olive oil and a sprinkle
of salt and pepper
before grilling them.
touch the grates.
8. If there is not enough
space on the grill for all
the skewers, grill the
vegetables first and keep
them warm until you
grill the chicken.
9. Grill the chicken kebab
over high heat. As
soon as one side starts
changing colour, the
other sides should be
grilled so the hot fire
seals in the juices.
Then keep turning the
skewers until golden
brown on all sides and
no longer pink inside.
10. Check one piece of
the chicken kebab by
7. Place two metal bars
cutting through it with
(can be purchased from
a knife, if it is white and
hardware store) at top
juicy it is ready. Remove
and bottom of the grill
the kebabs that are ready
grate and rest the tip and
from fire and keep them
handle of the skewers on
warm under aluminum
the bars so the chicken
foil and serve as soon as
and vegetables don’t
all are done grilling.
Grilling Tip: Two raised
metal bars (purchased
from a hardware store) are
placed across the top and
bottom of the grill grate.
The tip and handle of the
skewers are placed on these
bars, so the chicken pieces
and vegetables do not stick
to the grates.
LOGHMEH (BEEF) KEBAB
1. Soak the saffron for 10
minutes.
2. Grate the onions and
drain the excessive juice.
3. Combine grated onions
with ground beef in a
large bowl.
4. Add salt, black pepper
powder, turmeric,
and ground sumac to
the bowl. (Knead the
mixture thoroughly after
adding each ingredient).
5. Add 2–3 tsp of the soaked
saffron to the bowl.
6. Knead for 7 minutes.
7. Cover the bowl with a lid
or plastic wrap.
8. Keep the beef mixture in
refrigerator to marinate
for 8–12 hours.
9. Place a fistful of beef
mixture on a skewer
and flatten.
10.Grill the kebabs on
the grill.
11. Turn the kebabs often to
avoid burning.
12. Grill a few tomatoes
and peppers to serve on
the side.
13. Kebabs can be served
with rice.
Note: For the best result
use koobideh skewers to
grill the kebabs (koobideh
skewers are long and flat
and wider than normal
skewers).