Tag: Middle Eastern
Joojeh Kabobs
Joojeh Kabob
Joojeh kabobs are one of the most popular kabobs in Persian cuisine. Cubed chicken breast is marinated in lemon juice, onion, olive oil, and saffron. The chicken is then skewered up and either grilled or broiled. It is as simple as that. The kabobs are served with basmati rice or lavash bread, which is similar to pita. Grilled tomatoes, onions, and peppers are great accompaniments.What I like about the Persian’s take on kabobs is that the meat and vegetables are always grilled separate. Meat and vegetables grill at different rates, which has always drove me insane when I see them on the same skewer in other cuisine. No more undercooked vegetables with overcooked meat.
Ingredients
- 2 lbs boneless skinless chicken breast 1 1/2” cubes
- 1 onion finely chopped
- 1 lemon juiced
- 1/2 tsp saffron powder dissolved in 1 tbsp of water
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
Instructions
- Purée all of the marinade ingredients.
- Marinate the chicken for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
Kookoo Sib Zamini (Potato Patties)
Kookoo Sib Zamini
In Persian cursine, kookoo refers any type of fried vegetable with egg. Kooko sib zamini are fried potato patties. These can be served as an appetizer or a side dish with any meal. When making the potato dough, incorporate up to, but not more, than 1/2 cup of flour if the dough is too wet.
Ingredients
- 5 medium potatoes cubed and boiled
- 3 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 cup flour
- vegetable oil for frying
Instructions
- Mash the potatoes in a large bowl.
- Mix in the salt, pepper, turmeric, and eggs.
- Mix in the flour.
- Heat up cooking oil in a large sauté pan over medium high heat. Drop heaping tablespoops of the potato dough into the oil.
- Fry for 5 minutes a side until the patties are golden brown. Drain on paper towel.
Kabob Koobideh Morgh (Ground Chicken Kabobs)
Kabob Koobideh Morgh (Ground Chicken Kabobs)
When you think of kabobs, you don’t typically think of ground meat. Well now you are going to. These ground chicken kabobs are very popular in Persian cuisine and are extremely easy to make. Simply mix all of the ingredients together and let firm up in the refrigerator for a couple of hours. Form a cylindrical shape with the ground chicken around the skewers. I yielded 5 kabobs with this recipe. These can be grilled or broiled. They take about 6 minutes a side. Serve with pita bread, tomato, onion, and yogurt sauce.
Ingredients
- 16 oz ground chicken breast
- 1/2 medium onion grated
- 4 garlic cloves minced
- 1/4 cup parsley chopped
- 1 tbsp vegetable oil
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 1 tsp salt
Instructions
- Mix all of the ingredients together. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven’s broiler. Grad a handful of the ground chicken mix and form it into a cylindrical shape around a kabob skewer. Place the ground chicken kabobs on a rack on a baking pan lined in foil.
- Broil for 6 minutes a side.
