JOOJEH KABOB (YOGURT SAFFRON CHICKEN KEBABS) RECIPE
Steps:
- Gather the ingredients.
- Using a smooth mortar and pestle , grind the saffron threads to a fine powder.
- Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
- Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron's bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
- Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
- Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
- Gather the ingredients. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
- Push the chicken pieces onto metal or previously soaked wooden skewers . The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
- Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
- In a small bowl, combine the melted butter , the remaining 2 tablespoons of saffron water, and the lime juice.
- Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.
Nutrition Facts : Calories 497 kcal, Carbohydrate 6 g, Cholesterol 249 mg, Fiber 0 g, Protein 47 g, SaturatedFat 10 g, Sodium 902 mg, Sugar 4 g, Fat 33 g, ServingSize 6 Kabob, UnsaturatedFat 0 g
JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)
I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
- Grill until juices from chicken run clear when chicken is pierced with knife.
JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)
An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.
Provided by Naz Deravian
Categories poultry, skewers and kebabs, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
- Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
- Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
- Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
- Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
- Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
- If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.
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