Persian Grilled Chicken Kebab Recipe
Persian Grilled Chicken Kebab, commonly known as Joojeh Kabab, is a beloved dish that embodies the essence of Persian culinary tradition. This delightful dish, marinated in saffron and spices, is a staple at gatherings and picnics. Its vibrant flavors and tender texture elevate any meal, making the Persian Grilled Chicken Kebab a must-try for food enthusiasts seeking authentic tastes.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Chicken | 1 medium chicken |
| Onion | 2 large |
| Greek Yogurt | 100 grams |
| Brewed Saffron | 4 tablespoons |
| Olive Oil | 4 tablespoons |
| Butter | 100 grams |
| Fresh Ginger (optional) | 1 small piece |
| Lemon Juice | 6 tablespoons |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
Step 1: Prepare the Chicken – Begin by washing the chicken thoroughly and removing any excess skin. For a more refined presentation, use only chicken breast, slicing it into manageable pieces suitable for skewering.
Step 2: Marinate with Onion – Place the chicken in a large bowl. Chop the onions into rings or slice them thickly, adding them to the chicken. For a deeper infusion of flavor, you may also use onion juice.
Step 3: Add Marination Ingredients – Combine the olive oil with the chicken, mixing well. Follow with lemon juice, grated ginger, salt, black pepper, Greek yogurt, and two tablespoons of brewed saffron. Thoroughly coat the chicken, ensuring even distribution of the marinade.
Step 4: Rest and Marinade – Cover the bowl with plastic wrap and refrigerate for at least two hours, or overnight for best results. This allows the chicken to absorb the marinated flavors fully.
Step 5: Skewer the Chicken – Once marinated, remove the chicken from the refrigerator. Thread the pieces onto skewers, alternating between meat pieces and ensuring uniformity for consistent cooking.
Step 6: Skewering Tips – Consider separating meat cuts with bones (like wings) from boneless cuts (chicken breasts) on different skewers to ensure even cooking.
Step 7: Prepare the Grill – Set up the charcoal grill, ensuring that the charcoal is completely ignited and smoke-free to avoid unwanted flavors.
Step 8: Grill the Skewered Chicken – Arrange the skewers over the grill. Allow the chicken to sear slightly, then regularly turn the skewers to ensure even cooking.
Step 9: Prepare Butter Saffron Sauce – Melt the butter and mix it with the remaining saffron. Use this to baste the chicken while grilling.
Step 10: Serve – Once cooked, remove the skewers from the grill. Slide the chicken off the skewers onto a serving dish, ready to accompany naan or aromatic rice.
Pro Tips
To avoid toughness, monitor the lemon juice quantity; excessive use can firm up the meat too much. Apply olive oil before marinating to create an essential coating, allowing flavors to penetrate efficiently. Always allow the chicken to rest for an optimal infusion of tastes.
Frequently Asked Questions
Yes, you can use parts of the chicken you prefer, but using boneless chicken breast often offers the most consistent and tender results.
Saffron is intrinsic to this recipe for authentic taste. However, turmeric can serve as a distant alternative regarding color, though the flavor will differ.
Marinating overnight ensures that the chicken absorbs the full depth of flavors. If pressed for time, a minimum of two hours would suffice but the depth of flavor increases with time.
