Ingredients with Measurements:
- 2 lbs boneless chicken breast, cut into 1-inch cubes
- 1 cup plain yogurt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp saffron threads, dissolved in 2 tbsp hot water
- 1 large onion, cut into wedges
- 2 bell peppers, cut into 1-inch pieces
- 8-10 skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, whisk together the yogurt, olive oil, lemon juice, garlic, salt, black pepper, turmeric, paprika, and saffron water until well combined.
2. Add the chicken cubes to the marinade and mix well to coat. Transfer the chicken and marinade to a ziplock bag and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken, onion wedges, and bell pepper pieces onto skewers, alternating between chicken and vegetables.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 7g
Protein: 35g
Sodium: 450mg
Sugar: 4g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless chicken thighs or lamb cubes.
- Plain yogurt can be substituted with Greek yogurt or sour cream.
- Olive oil can be substituted with vegetable oil or canola oil.
- Saffron threads can be substituted with turmeric powder or yellow food coloring.
Variations:
- Add cherry tomatoes or mushrooms to the skewers for extra flavor and color.
- Serve the kebabs with a side of rice pilaf or grilled vegetables.
- Use the same marinade for beef or shrimp kebabs.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Baste the kebabs with the leftover marinade while grilling for extra flavor.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of yogurt sauce and fresh herbs.
Garnishes:
Garnish the kebabs with chopped parsley or cilantro.
Pairings:
Serve the kebabs with a side of cucumber salad or hummus.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Naan bread
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until fully cooked.
- If the vegetables are burning, move them to a cooler part of the grill or grill pan.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Make sure the chicken is fully cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kebab-e Joojeh is a popular Persian dish that originated in Iran. It is traditionally made with boneless chicken marinated in yogurt and spices, then grilled on skewers.
Flavor profiles:
Kebab-e Joojeh has a tangy and slightly spicy flavor from the yogurt marinade and spices. The charred vegetables add a smoky and sweet flavor to the dish.
Serving suggestions:
Serve the kebabs with a side of rice pilaf and grilled vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian