Thinking of making something special this weekend? Make your own version of this super popular and easy to make Persian chicken kebab. Effortless and oh-so-good! A little bit on the tangy and zesty side, serve this joojeh kabab grilled chicken BBQ right off the grill – perfect combination with aromatic saffron rice, grilled vegetables, and herbed yoghurt – yum 😍 For more #recipeinspiration, check out #recipeideas on the site – happy cooking!
900gr skinless, boneless chicken breasts, preferably fresh,not frozen, cut into medium size cubes
In a bowl combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt and pepper. Blend well into a smooth mixture, adjust the seasoning with lime juice and salt and pepper.
Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and refrigerate for at least an hour (preferably overnight).
Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are well cooked. Alternatively they can be barbequed, pan fried or oven baked (if oven baked: 180 cover and cook for 30 minutes, uncover and cook for another 10).
Serve warm with rice, garlic mint yogurt, salad, fresh herbs and pickles. Or, you can make a chicken kebab sandwich with warm bread, lettuce, tomato and onion slices with a dollop of yogurt and cucumber dressing.
Replace the chicken in this recipe with prawns (no yoghurt); add garlic and chili