Take yourself to the centre of a Persian party with this amazing Joojeh chicken dish. Joojeh Kebab is one of the most popular dishes in Iranian cuisine and is characterized by its bright color and incredible taste. The recipe is an ideal weeknight or special-occasion dinner.
What makes this dish magic is its simple and forceful marinade that can make the otherwise ordinary chicken look and taste really extraordinary. This Joojeh chicken recipe has juicy and tender chicken cooked with saffron and citus, and is sure to be a new family favorite.
What is Persian Joojeh Kebab?
Joojeh Kebab is a Iranian dish that is prepared using marinated and grilled pieces of chicken. The term Joojeh means chicken and Kabab means the bits of meat cooked on fire.
The traditional marinade is a mixture of yogurt, lemon juice, onions and above all saffron. Saffron is the ingredient that not only gives the chicken its beautiful gold color but also its earthy aromatic taste that is a characteristic of this dish. It is a true persian chicken kabob joojeh kabab recipe, and not merely a food, it is a symbol of a rich cuisine.
The reasons why you will like preparing this Joojeh Chicken Recipe.
The recipe provides a very special and fulfilling experience of eating. Simple to make and yet rich in complex flavors that will wow everyone at the table.
- Outstandingly tasty: The marinade is an explosion of tangy, savory, and aromatic flavors with each bite.
- Juicy and Tender: The yogurt within the marinade also aids in tenderizing the chicken so that it remains juicy and tender throughout the cooking process.
- Versatile: It can be grilled on skewers, baked in the oven or even cooked in a stovetop grill pan.
- Fit any occasion: This dish can be served whenever you are having a backyard barbecue or just a family dinner.
The Perfect Joojeh Chicken Marinade ingredients.
A well balanced marinade is the secret to a spectacular Joojeh Kebab. The combination of all the ingredients gives the chicken a true Persian flavor.
- Boneless, skinless chicken or thigh: 2 lbs (about 1 kg)
- Plain whole-milk yogurt: 1/2 cup
- Grated onion: 1 large
- Fresh lemon juice: 1/4 cup
- Saffron threads: 1/2 teaspoon
- Hot water: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: 1 1/2 teaspoons
- Black pepper: 1 teaspoon
Clear Step-by-Step instructions.
The recipe of this chicken joojeh kabab is easy to follow and every time results are excellent. A small amount of patience in the marinating process can go a long way.
- To prepare the Saffron: Run the saffron in the mortar and pestle or with the back of a spoon. Pour the hot water in to bring out the color and aroma and leave it.
- Dice the Chicken: Cube the chicken into 1.5-inch (4 cm) pieces. Wipe the pieces with a paper towel.
- Prepare the Marinade: In a large bowl, mix the grated onion, the yogurt, lemon juice, olive oil, salt, and black pepper. Keep stirring to a fine mixture.
- Add the Saffron: To the marinade mix, add the saffron water. Stir once more to uniformly spread the golden color and the fragrance all through the marinade.
- Marinating the Chicken: Add the chicken pieces to the bowl and toss them until all the pieces are covered. Cloak with plastic wrap and keep refrigerated at least 4 hours, or overnight best.
- Thread the Skewers: When you are ready to cook, thread the chicken pieces onto the metal or previously dipped wooden skewers. Pack the pieces too loosely.
- Grill or Bake: Grill the skewers or bake them on a baking sheet at 400° F (200° C) approximately 15-20 minutes, turning them half way through. The chicken is cooked when it becomes golden-brown and cooked.
Time Table & Serving Size
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 20 minutes | 35 minutes + marinating |
Serving Size: Serves 4-6
How to make the best Joojeh Chicken Tips and Tricks.
These are just a few tips that should be followed to make Joojeh Kebab a success all the time. They are minor changes that will have huge impacts.
- Do not omit the onion: In this chicken joojeh recipe, the flavor and the texture depend on the grated onion. It softens the meat without overwhelming the rest of the ingredients.
- Quality Saffron: The saffron should be of good quality. What makes this dish authentic is the bright color and unique taste.
- The Better, the Longer: To achieve the most delicious and juicy outcome, the chicken must be marinated an entire 24 hours. This will give the ingredients the opportunity to penetrate the meat.
- Do not cook the chicken too long: Chicken cooks fast. Watch it carefully so it does not dry out.
Conclusion
Joojeh chicken is an excellent recipe to get to know the rich and multifaceted tastes of Persian food in your kitchen. The simplicity of the ingredients and the strength of the marinade make the dish both fancy and casual at the same time. The saffron color and the amazing flavor will make anyone have an extra serving.
Hopefully, you will make this recipe and share it with your friends and family. We would like to hear your results in the comments section below, or any questions and suggestions you may have. Feedback is the key to creating a great community!
Frequently Asked Questions
Q: Would chicken thighs work instead of breasts?
A: Yes, absolutely! Chicken thighs are other good ones to use in this recipe. They are more forgiving and remain even juicier to make.
Q: What can be used in place of saffron?
A: No real alternative to the special taste of saffron exists. You can, however, recreate the same golden look using turmeric but the taste will not be similar.
Q: What can you have with Joojeh Kebab?
A: Joojeh Kebab is also accompanied by rice, usually fluffy Basmati rice. It also matches well with grilled tomatoes, onions, side salad or a plain yogurt sauce.
Ingredients
-
Boneless, skinless chicken or thigh: 2 lbs (about 1 kg)
-
Plain whole-milk yogurt: 1/2 cup
-
Grated onion: 1 large
-
Fresh lemon juice: 1/4 cup
-
Saffron threads: 1/2 teaspoon
-
Hot water: 2 tablespoons
-
Olive oil: 2 tablespoons
-
Salt: 1 1/2 teaspoons
-
Black pepper: 1 teaspoon
Instructions
-
To prepare the Saffron: Run the saffron in the mortar and pestle or with the back of a spoon. Pour the hot water in to bring out the color and aroma and leave it.
-
Dice the Chicken: Cube the chicken into 1.5-inch (4 cm) pieces. Wipe the pieces with a paper towel.
-
Prepare the Marinade: In a large bowl, mix the grated onion, the yogurt, lemon juice, olive oil, salt, and black pepper. Keep stirring to a fine mixture.
-
Add the Saffron: To the marinade mix, add the saffron water. Stir once more to uniformly spread the golden color and the fragrance all through the marinade.
-
Marinating the Chicken: Add the chicken pieces to the bowl and toss them until all the pieces are covered. Cloak with plastic wrap and keep refrigerated at least 4 hours, or overnight best.
-
Thread the Skewers: When you are ready to cook, thread the chicken pieces onto the metal or previously dipped wooden skewers. Pack the pieces too loosely.
-
Grill or Bake: Grill the skewers or bake them on a baking sheet at 400° F (200° C) approximately 15-20 minutes, turning them half way through. The chicken is cooked when it becomes golden-brown and cooked.
Notes
-
Do not omit the onion: In this chicken joojeh recipe, the flavor and the texture depend on the grated onion. It softens the meat without overwhelming the rest of the ingredients.
-
Quality Saffron: The saffron should be of good quality. What makes this dish authentic is the bright color and unique taste.
-
The Better, the Longer: To achieve the most delicious and juicy outcome, the chicken must be marinated an entire 24 hours. This will give the ingredients the opportunity to penetrate the meat.
-
Do not cook the chicken too long: Chicken cooks fast. Watch it carefully so it does not dry out.