Ingredients
Chicken
- 1.5 kgboneless chicken thigh, in large cubes
- or 1 whole chicken, jointed small
Marinade
- 2large onions, grated
- juice of 3 lemons
- or juice of 6 limes
- 150 gplain yoghurt
- a generous pinch of saffron, steeped
- 3 tablespoonsolive oil
- 1 teaspoonsalt
- black pepper
Basting butter
- 80 gbutter
- a pinch of saffron
- juice of 1 lemon
To serve
- grilled tomatoes
- chelow, Persian steamed rice
- sumac
- flatbread
- fresh herbs and raw onion
Equipment
- flat metal skewers
- charcoal grill
Directions
- Crush the saffron threads between your fingers. Add a pinch of sugar and grind them in a mortar. The sugar helps break the threads down.
- Leave it for at least twenty minutes. The water should turn deep orange gold. Grate the onions on a coarse grater. Put the onion juice in a large bowl.
- Add the lemon juice and the yoghurt. Stir in half the saffron water. Add the olive oil, salt and pepper. Whisk it into a smooth marinade. Cut the chicken into large even cubes. Put the chicken into the marinade. Turn it until every piece is coated.
- Cover it and refrigerate it now. Give it at least four full hours. Thread the cubes on without packing them tight. Leave a small gap between the pieces. Making the basting butter takes a minute.
- Melt the butter in a small pan. Stir in the remaining saffron water and the lemon juice. Keep it warm at the side of the fire. Grilling it is fast and needs attention. Let the charcoal burn down to grey ash. Lay the skewers across the grill. Turn them over every two minutes.
- Brush them with the saffron butter each time you turn. They need about twelve to fifteen minutes. Cut into the thickest cube to check. There should be no pink left at all.
- Grill the tomatoes alongside on their own skewers. They should blister and collapse slightly. Set a grilled tomato on each plate. Sprinkle sumac over the chicken. Serve flatbread, raw onion and fresh herbs alongside. Leftovers are good cold in a flatbread wrap.
Technique
- Chelow is the Persian method of steaming rice to produce a crisp golden crust called tahdig at the bottom of the pot.
- Kabab served on chelow is called chelow kabab and is a category of its own in Iranian restaurants.
Substitutions
- Lime juice replaces lemon and is used in southern Iran for a sharper marinade.
- Chicken breast can be used but should be marinated for less time and grilled more carefully.
Variations
- A version without yoghurt gives a cleaner, more lemony flavour.
- Some households add a splash of pomegranate molasses.
- Joojeh kabab ba ostokhan uses bone-in pieces and takes longer on the fire.
Frequently asked questions
What is Joojeh kabab?
Joojeh kabab is a main from Iran: saffron-lime marinated chicken grilled on skewers.
How long does Joojeh kabab take to make?
Joojeh kabab takes 30 minutes plus overnight marinating of preparation and 20 minutes of cooking. The recipe makes serves 6. It is rated medium to make.
What can I substitute in Joojeh kabab?
Yes, within limits. Lime juice replaces lemon and is used in southern Iran for a sharper marinade. Chicken breast can be used but should be marinated for less time and grilled more carefully.
