Joojeh Kabob Persian Style Grilled Chicken Food

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Jujeh Kabob (Persian Chicken Kabobs) image

This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.

Provided by Reza Michael

Categories World Cuisine Recipes Asian

Time 6h25m

Yield 6

Number Of Ingredients 9

Ingredients

1 medium onion, sliced thin
1 lime, juiced
1 lemon, juiced
1 tablespoon salt
1 teaspoon ground black pepper
⅓ teaspoon crushed saffron
¼ cup olive oil
3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
metal skewers

Steps:

Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 g

JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)

Joojeh Kabob (Persian Style Grilled Chicken) image

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

Ingredients

1 lb whole chickens, quartered lengthwise or 1 lb chicken piece
2 limes, juice of
1/2 cup olive oil
1 onion, minced
1/2 teaspoon saffron
salt and pepper, to taste

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.

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