Joojeh Kabab (Chicken Kabob)
It's summer and time to get outdoors 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 I share the secret to that classic tender saffron marinade.
In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:
Charcoal & Saffron Technique: Turn skewers frequently during the first 2 minutes over glowing heat so the meat seals and locks onto the blade. Brush generously with melted saffron-butter and a squeeze of fresh lime right before resting under warm lavash.
Ingredients
مواد لازمStep-by-Step Instructions
طرز تهیهSource: Printed from PersianRecipes.com — View full photos, Persian pantry tips, and interactive serving scaling at:
More in Kebab & Grills
Kabab (Kabob) Koobideh (Ground Beef Persian Kabab)
Many people (typically not Persians) think of kabab as something on a tiny stick with bell peppers and onions in between small beef pieces. Here I will explain my recipe (or rather one passed down by my dad) for Kabab Koobideh! Note: You may want to grill some tomatoes as well since they go really good with the kabab!
Kabab Chenjeh
Visiting family is always fun! Especially when it comes to making all sorts of Kabab’s. We recently made Kabab Chenjeh, which are pieces of lamb or beef tenderloin (fillet) that are grilled. Marinade the meat at least 1 day prior to grilling — this makes the meat far more tender 🙂.