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Joojeh kabab
جوجه کباب (jujeh kabab): saffron, lemon and yogurt chicken skewers
Joojeh kabab is what fills Tehran's parks on Sizdah Bedar, the thirteenth day of Nowruz, when families picnic outdoors and grills smoke under the plane trees; it is just as common on restaurant platters beside koobideh. Chunks of chicken soak overnight in yogurt, grated onion, lemon and bloomed saffron, then cook fast over high heat so the edges char while the middle stays juicy and golden-orange. Serve with buttery chelow rice, grilled tomatoes and a pinch of sumac. Chef's tip: grind the saffron threads with a pinch of sugar before steeping them in hot water; you get twice the colour from the same few threads.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
For the kebabs
To serve
Method
0/8 doneStep 1: Grind ½ tsp saffron threads with 1 pinch sugar in a mortar to a fine powder, then stir in 3 tbsp hot water and leave for 10 minutes to turn deep orange.
10 minStep 2: In a large bowl mix 1 onion, 5 ½ oz plain yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, 1 ½ tsp salt, ½ tsp black pepper and two-thirds of the saffron water. Keep the rest for basting.
3 minStep 3: Add 2 lb boneless chicken thighs or breast and turn to coat every piece. Cover and marinate in the fridge for at least 4 hours and up to 24 hours; never on the counter. Wash your hands, board and knife after handling raw chicken.
5 minStep 4: If using wooden skewers, soak them in water for 30 minutes. Thread the chicken on, leaving a small gap between pieces so the heat reaches all sides. Thread 4 tomatoes on separate skewers. Throw away the leftover marinade; it has touched raw chicken.
10 minStep 5: Heat a barbecue or griddle pan until very hot. Mix the reserved saffron water with 1 oz butter for basting.
5 minStep 6: Grill the chicken for 10–14 minutes, turning every 2–3 minutes and brushing with the saffron butter, until charred at the edges. The tomatoes need about 6 minutes, until blistered and soft.
14 minStep 7: Check the largest piece: it should reach 165°F (165 °F) with clear juices and no pink. A common mistake is crowding the pieces tightly on the skewer, which leaves the middles raw while the outsides burn.
1 minStep 8: Rest the skewers on a warm plate for 3 minutes, then serve with 4 portions cooked chelow rice and the tomatoes, dusted with 1 tsp sumac.
3 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 48 g
- Carbs
- 8 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does joojeh kabab take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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