Kebab (lamb, chicken, minced meat, etc.)
Kebab, in all of its forms and kinds, is perhaps the most popular food in Iran. Kebab in Iran is more diverse than you may think. The first type is Kebab Koobideh, which is cooked out of minced meat, chopped onion, salt, and pepper. It looks simple, but its taste is awesome. Kebab Barg is another type, which is made from lamb or calf meat. To flavor it, saffron and butter are added to it before the chef steeps it in a mixture of lemon and onions. The grilled chicken, called Joojeh in Farsi, is yet another type, made of barbecued chicken with bones. To make this even more delicious, it is steeped in lemon and onions and imbued with saffron and butter. If you’re lucky, you can also eat Jegar. Jegar is grilled lamb meat served with fresh basil and lemon.

Joojeh kabab is a classic chicken kebob recipe from Iran. Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon.

GRILLED CHICKEN OR JOJE KABAB :
Chicken: Joojeh means young chicken, and this Persian kebab would taste the best if made with young and organic chicken.
Bloomed saffron: Don't use saffron threads directly in the marinade. Learn how to bloom saffron for maximum flavor, color and aroma.

Yogurt (or mayonnaise): You can use either non fat or whole milk yogurt.
Lemon
Onion: Sliced or grated onion would work perfectly.
Olive oil: Try to find the best quality extra virgin olive oil you can find.
Salt

PERSIAN CHICKEN KABOB RECIPE :

Joojeh kabab comes in two forms: bone-in and bone-off. The bone-in jujeh kabob is usually made with wings and drumettes whereas boneless chicken kebab is made with chicken breast or boneless chicken thighs. This chicken kebab marinade would work perfectly for both forms.

Classic Persian chicken kabob is made on a charcoal grill using metal skewers but I have tried different methods such as stove top and oven and it has worked just as fine. The joojeh kabab you see in the photos is made in a pan on the stove.

HOW TO MAKE JOOJEH KABAB AT HOME :

Start by making the marinade. Mix yogurt, sliced onion, oil, lemon juice, salt and bloomed saffron in a large bowl. Add the chicken to the yogurt mixture and make sure all the pieces are well coated with the marinade.

Cover and refrigerate the chicken for at least three hours up to overnight. This will help the chicken get all the flavor it needs. Before you start cooking the chicken, place the bowl on the counter for 15 minutes so the chicken comes to room temperature. This will help with even cooking.

To make grilled joojeh kabab, preheat the grill to medium and thread the chicken pieces on skewers. Grill for about 5 minutes on each side until they are cooked and juicy.

To make stove top joojeh kabab, heat two tablespoons olive oil in a large pan over medium heat. Cook the chicken for about 8 minutes and flip them halfway through.

You can also make joojeh kabab in the oven: preheat the oven to 400ºF. Thread the chicken pieces on skewers and place them on a baking sheet. Cook in the oven for about 20 to 25 minutes, flipping them halfway through until the kabobs are fully cooked.

Iranian Food /Joje kabab / Grilled Chicken / Grilled saffron chicken recipe 4k HD September 15, 2021

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