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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: Iranian
Keyword: Chicken, Iranian, main course
Author: Alex Gorgos
Ingredients
2lbsboneless skinless chicken breast 1 1/2” cubes
1onionfinely chopped
1lemonjuiced
1/2tspsaffron powderdissolved in 1 tbsp of water
1tspsalt
1/2tspblack pepper
4tbspolive 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.