Persian Kabob Recipe Chicken

EASY PERSIAN CHICKEN KEBABS

Steps:

• MARINATE: add the saffron to a small bowl along with 1 tablespoon of hot water and let it steep, covered for 5-7 minutes or until the water turns a bright yellow (if using). In a large bowl, combine the saffron water and all the marinade ingredients except the chicken. Add the chicken and stir to coat evenly. At this point, you can pop everything into a zip-top bag (for marinating) or just leave in the same bowl. Add the chicken and toss to combine. Cover the bowl or zip the bag and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.
• PREP: Remove the chicken from the refrigerator about 1 hour before cooking. Add the cubed veggies to the chicken, toss to combine and let marinate. Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers. Repeat until you've used up all the chicken and veggies and discard any leftover marinade. When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.
• GRILL: Grill the kebabs until they cook all the way through. You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total. Serve warm over buttered saffron rice, vermicelli rice, or with flatbread and a salad.

JUJEH KABOB (PERSIAN CHICKEN KABOB)

Steps:

• 1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
• 2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
• 3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
• 4. For the baste: Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
• 5. To serve: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
• 6. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

PERSIAN CHICKEN KABOBS

Steps:

• Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender.
• Add olive oil and process until well mixed.
• Combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (I just put it in a bowl and toss it periodically). Let marinade for at least 30 minutes, but longer is ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer.
• Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. I usually have my grill up to high, so the chicken only takes about 12 minutes total.

PERSIAN CHICKEN KABOBS

Steps:

• Combine the yogurt, parsley, garlic, lemon juice, lemon zest, cumin, onion powder, black pepper, salt, paprika, and coriander. Marinate the chicken in this mixture for at least 4 hours or overnight.
• When ready to cook, remove the chicken from the marinade, letting excess drip off. Thread onto skewers. These can also be cooked without the skewers. If making skewers,consider adding some of your favorite veggies.
• To grill: Place on a medium hot grill for 10-15 minutes, turning 2-3 times, or until chicken is fully cooked.
• To broil: Place on a foil lined baking sheet. Broil for 10-12 minutes, turning 1-2 times, or until chicken is cooked through.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.