Joojeh Kebabs



Ingredients

  • 700g boneless chicken (skinless, cut into 1½-inch pieces)

 

For Marination

  • 1 teaspoon saffron
  • 200ml Kara UHT Coconut Cream
  • 1/2 cup olive oil (or neutral oil)
  • 1 large white onion, grated
  • 3 tablespoons lemon juice
  • 2 tablespoons parsley, chopped
  • 1 tablespoon mint, chopped
  • 3/4 teaspoon black pepper
  • 1 teaspoon salt, adjust to taste
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon paprika
  • 1/2 teaspoon sugar, to taste
  • 3 garlic cloves, crushed (optional)

Method

  1.  Crush the saffron in a mortar, add 3 tablespoons of boiled water, and let steep for at least 5 minutes.
  2. Add all the ingredients for marinade into a bowl, stir in the bloomed saffron water, mix and adjust seasonings to your preference.
  3. Add the chicken pieces, coat well, cover, and refrigerate for minimum 3 hours or overnight for best flavor.
  4. Thread chicken pieces onto metal or soaked wooden skewers.
  5. Grill over medium-high heat (charcoal or gas) for about 3 minutes per side, brushing once or twice with a little oil or melted dairy-free butter, until lightly charred and cooked through (internal temp ~74 °C / 165 °F).
  6. While the kebabs are still hot, sprinkle with a little bloomed saffron water (optional) and chopped parsley.
  7. Ready to be served with rice (like Persian saffron rice), Cucumber yoghurt dip, or warm flatbread.

Notes:

  • This kebabs recipe is subtly flavored, so maximum time for marination is recommended.
  • Grilling the chicken too long will cause the chicken to be flavourless and tough, so must control the grilling time and do not overcook.
  • The remaining marinade can be used to make a “Smoky Onion Dip” – simply cook on low to medium heat till thickened (about 8 minutes). Add a little sugar, 1/2 teaspoon of smoked paprika. Stir well and the dip is ready to be served with the Joojeh Kebabs, grilled vegetables or even as a dip for fries.
  • May add a handful of fresh herbs (parsley, cilantro, or mint) to the serving platter for a fresh Persian touch.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


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