The name of joojeh kabab reminds me of 13 Bedar and Musafart. In Iran, there is a day called the Day of Nature, on which people go to nature and serve their lunch in nature.
Usually, on this day, everyone eats grilled chicken. That’s why. I remembered the food. A convenient and effortless kebab that you can eat even at home.
Today, I have prepared two methods for preparing Persian chicken kabob for you. The first method is the traditional method with charcoal.
The second method is a quick and new method with a joojeh kabab air fryer. In this method, kebabs are prepared in less than 15 minutes.
what is joojeh kabab?
Joojeh kabab is very popular due to its convenience and short cooking time. Usually, Persian chicken kabob is prepared from chicken breast or fillet with lemon juice, onion, saffron, yogurt, and spices.
This delicious food is served in mostly Iranian ceremonies. This chicken kabab and kabab koobideh is a famous Iranian food.
My experience table:
My level of interest is from 1 to 10 | 10 |
The ease of cooking | Medium |
Served for | Dinner, Launch |
Suggest for | Daily meal, party meal |
What is served with? | Onion, sabzi khordan, mast o musir |
Joojeh kabab recipe
joojeh kabab is one of the famous kebabs of Iran. Iranian people usually prepare this food in special ceremonies and during trips. It is customary to eat this food in nature and outdoors.
- Charcoal grill
Ingredient:
- 1 pcs Chicken breast or chicken fillet
- 2 pcs Onion
- 3.5 ounces yogurt
- 4 tbsp Saffron
- 4 tbsp Olive oil
- 3.5 ounces Butter
- 3.5 ounces Lemon juice
- optional Salt and black pepper (optional)
1. To prepare Persian chicken kabob, first wash the chicken and remove the extra skins, then cut it into grilled chicken size. If you want to prepare this food for your parties, it is better to use only the breast.
2. After chopping the chicken, pour it into a large bowl. Next, we chop the onions into large slices or rings and place them between the chopped chicken. Of course, if you wish, you can also use onion juice to flavour the chicken meat.
3. Now, first add olive oil and mix well with chicken meat, then add lemon juice along with salt, black pepper, yogurt, and 2 tbsp brewed saffron to the bowl containing chicken meat and mix the ingredients with your hands. We mix the bowls well until they are uniform.
4. In the next step, we cover the lid of the bowl with cellophane and put the bowl in the refrigerator for at least 2 hours so that the chicken meat not only rests but also becomes flavorful.
Of course, if you want your chicken kebab to be like in restaurants, it is better to season the chicken the night before.
5. After the chicken meat is flavoured, take it out of the refrigerator, then place the chicken meats on a flat surface like a meat board, hold each piece of chicken meat with your hand, and pass the skewer through it.
6. For skewering, you should consider an important point: bone parts such as shoulder and wings on the same skewer, and meat pieces such as breast meat on the same skewer so that Persian chicken kabob cooks better.
7. Now, we have to prepare the charcoal grill. After the charcoal grill is ready, be sure to pay attention to the fact that the coals are completely lit and do not smoke because the smoke in the coals is not only harmful to the body but also causes the taste of the kebabs to be smoky.
8. After the coals are ready, we put the skewers on the grill in order and let the Persian chicken kabob grill well, then we rotate them continuously so that they are evenly grilled. While roasting this food, we have to prepare the butter sauce.
9. Melt the butter and add the rest of the saffron to it and mix well. After the chicken kabab is completely grilled, we apply butter sauce on both sides of the chicken kabab with a clean brush and let them stay on the heat for another minute.
10. After a minute, pick up chickens from the grill and place them on the dish. Hold the chickens by hand, then remove the skewer. At the end, serve the joojeh kabob with bread or Persian rice.
Iranian rice is usually used along with joojeh kabab. Iranian rice with grilled chicken and butter is the best option next to this kebab. In addition to Iranian rice, I always make bread, as shown in the photo. I have already explained how to prepare Tahdig.
After Lavash bread or Sangak bread, it is also a good option to serve this kebab.
Side dishes such as zeytoon parvardeh, mast o musir, and Iranian pickles are also used with this kebab.
Persian chicken kabob with mayonnaise sauce:
- One of the ingredients used to flavor joojeh kabab is mayonnaise. For the number of ingredients above, we mix a cup of mayonnaise with two tablespoons of yogurt and use it along with other ingredients to flavour the chicken.
- By doing this, the taste of Persian chicken kabob will be different, and not everyone will like it, so be sure to taste it before making Saffron chicken kabob for your guests with this method.
FAQ:
How long take to prepare Saffron chicken kabob ingredients?
To prepare this food we need at least 2 hours.
Which model of air fryer do you use to cook kebab?
I use a Philips air fryer digital model, and it is suitable for my work.
How long take to grill joojeh kabab?
For grilling Persian chicken kabob we need at least 30 to 45 minutes.
What is Joojeh Masti ?
joojeh masti recipe is the same as Persian chicken kabab with one difference that is yogurt in the ingredient
How many calories are in Joojeh Kabab?
Any chicken skewer without bone has 165 cal
Did you like this recipe?
- Please share your experience about cooking this Persian food.
- You can ask me questions about Persian chicken kebab in the comments. I will answer your questions as soon as possible.
- if you cook this kebab and love the taste of it, please share your pic with
What is the solution to keep the joojeh kabab dry?
I keep the chicks constantly but either dried or dried up
And what is the cause that I was poured out and bitter?
Consider the following to prevent the joojeh kabab from drying out and burning
Avoid blowing the roast chicken too much and blow gently
Second, be sure to use oil and yogurt in the combination of joojeh kabab
Third, use the right charcoal for grilling chickens
Make sure the coals are completely lit