Joojeh Kabob Persian Style Grilled Chicken
Whisk your taste buds away to the heart of Persian cuisine with this Joojeh Kabob Persian-Style Grilled Chicken recipe! Featuring tender, flavorful chicken marinated in a luscious blend of Greek yogurt, freshly grated onion, zesty lemon juice, and aromatic saffron, this dish is a celebration of bold, vibrant flavors. Enhanced by warm notes of turmeric and garlic, the marinade penetrates deep into the chicken, resulting in juicy perfection with every bite. Grilled to golden charred perfection on skewers, this iconic Persian kabob is ideal for serving alongside fragrant basmati rice, smoky grilled vegetables, or pillowy flatbread. With its unique saffron infusion and traditional spices, this easy-to-follow recipe is your ticket to an authentic Persian culinary experience. Perfect for family dinners or festive gatherings, this savory delight will be the star of your next cookout!
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Recipe Information
Ingredients
- 2 pounds Chicken (bone-in or boneless, preferably thighs or breast cubes)
- 1 large Onion (grated or finely minced)
- 0.5 cup Greek yogurt
- 3 tablespoons Lemon juice
- 0.5 teaspoons Saffron threads
- 2 tablespoons Hot water
- 3 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 0.5 teaspoons Turmeric powder
Instructions
Step 1: Place the saffron threads into a small bowl and crush them using the back of a spoon. Add 2 tablespoons of hot water to the saffron and let it steep for 10 minutes to release its full flavor and color.
Step 2: In a large bowl, combine the grated onion, Greek yogurt, lemon juice, minced garlic, olive oil, turmeric, salt, black pepper, and the saffron water. Mix well to form a marinade.
Step 3: Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
Step 4: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Preheat your grill to medium-high heat or prepare a charcoal grill for cooking.
Step 5: Thread the marinated chicken onto skewers, leaving space between each piece for even cooking.
Step 6: Grill the skewers for 6-8 minutes per side, turning occasionally, until the chicken is fully cooked and has a light char. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Step 7: Once the chicken is cooked, remove the skewers from the grill and let them rest for 5 minutes. Serve warm with rice, grilled vegetables, or flatbread.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 3.3 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
