Joojeh Kabab (Chicken Kabob)

super easy

Its summer and time to get out doors and begin grilling some good stuff! How about some Joojeh Kabab to satisfy your appetite?!
Note:you will need skewers that are thinner than those used for Kabab Koobideh.

Below you will see two different types of marinated Joojeh Kabab. One is the normal Joojeh Kabab (left) and the other is a spicy version (right):

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Ingredients

Adjust Servings
Chicken breast(s) — Every skewer holds about 1 chicken breast, and usually you will need 1 to 2 skewers per person
olive oil — Approximately half a cup (for 2-3 chicken breasts)
salt — desired amount
pepper — desired amount
turmeric — half a teaspoon or slightly more than that
chopped onion(s) – 1 large for 2-3 chicken breasts
saffron (optional) – just a tad
red pepper or chili pepper (optional) — if you want to make them spicy

Directions

1.

Place chicken pieces onto the skewers and cook them on the grill. Rotate the skewers to make sure both sides are cooked evenly. Depending on how juicy you want the Joojeh to be you will need to adjust the grilling time (5 to 10 minutes). It does not take long for the Joojeh Kabab to be cooked and ready, but you want to avoid having too much of a flaming grill because your Joojeh will burn on the outside and not cook on the inside. With practice your timing will become better. Serve with rice, sabzi khoordan (herbs such as mint, tarragon, etc.), or bread. Edit
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