Joojeh Kabab in Air fryer and Barbecue Recipe in 15 minutes
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 joojeh kabab for you. The first method is the traditional method with charcoal. The second method is a quick and new method with an air fryer. In this method, kebabs are prepared in less than 15 minutes.
Joojeh kabab in air fryer
Equipment
- 1 air fryer philips
Ingredients
- 1 medium Chicken breast or chicken fillet
- 2 pcs Onion
- 4 tbsp Saffron
- 4 tbsp Liquid oil
- 3.5 ounces Lemon juice
- optional Salt and black pepper
- 1 cube Chicken extract
- 1 pcs Tomato
Instructions
- To prepare Iranian chicken kebab, I first cut the onions into slices and put them in a suitable dish.
- Then I add fresh lemon juice to the onions.
- At this stage, I add the saffron that I have already mixed with ice and now it has reached the right color to the onions.
- Then I add a packet of chicken extract to the mixture of onion and saffron.
- At this stage, I add salt and black pepper to the mixture and mix completely.
- At this stage, I add the chicken breast, which I have already cut into small pieces, to the mixture of onions and spices. Then I mix all the ingredients completely with the chicken. Pay attention that at this stage all the ingredients must be mixed perfectly with the chickens.
- After all the ingredients are mixed together, put a cellophane on the container and keep it in the refrigerator for 2 hours. In the meantime, go to the tomato and cut it in half and skewer it.
- After almost 2 hours, I take the chickens out of the fridge and start skewering them regularly.
- Then we put non-combustible oil paper on the bottom of the air fryer and put the skewers together in an orderly manner.
- I put the chickens in the air fryer and grill them at a temperature of 180-190 degrees and a cooking time of 15-20 minutes. Depending on the size of the chickens, they will be cooked sooner. The smaller the pieces, the sooner they will be grilled.
- I usually open the fryer every 5 minutes and turn the chickens.
- After 15 to 20 minutes, the chickens are ready and you can serve them with rice or Sangak bread and enjoy.
Video
what is joojeh kabab?
Joojeh kabab ba ostokhan 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
Equipment
- 1 Charcoal grill
Ingredients
- 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
Instructions
- 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.
- 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 flavor the chicken meat.
- 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.
- 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.
- After the chicken meat is flavored, 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Method 2
What is served with joojeh kabab?
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.
NOTES:
- For easier cooking, place chicken on wooden skewers and in small sizes in the air fryer, Using a wooden skewer makes chickens cook faster and better.
- To prevent the chicken from sticking to the bottom of the air fryer, be sure to use oil paper on the bottom of the fryer.
- For better cleaning and better cooking, never put ingredients in the air fryer without a skewer or without a container.
- The suitable temperature for cooking this kebab is 180 degrees Celsius, higher temperatures will make this kebab dry.
persian chicken kabob with mayonnaise sauce:
- One of the ingredients used to flavor joojeh kabab is mayonnaise. For the amount of ingredients above, we mix a cup of mayonnaise with 2 tablespoons of yogurt and use it along with other ingredients to flavor the chicken. By doing this, the taste of joojeh kabab will be different and not everyone may like it, so be sure to test the taste before making joojeh kabab for your guests with this method.
FAQ:
How long take to prepare joojeh kabab ingredients?
To prepare this food we need at least 2 hours.
Which model of air fryer do you use to cook kebab?
I use Philips air fryer digital model and it is suitable for my work.
How long take to grill joojeh kabab?
For grilling joojeh kabab 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