Joojeh kabob is a Persian kebab prepared with juicy pieces of chicken marinated in lemon juice as well as saffron and finely chopped onion.
Course: Main Course
Servings: 4 people
2 lb skinless and boneless chicken breast
1 onion , finely chopped
Juice of 1 lemon
½ teaspoon ground saffron powder , dissolved in 1 tablespoon hot water
½ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons olive oil
In a bowl, combine onion, olive oil, lemon juice, saffron, salt and pepper. Blend well.
Pour the mixture over the chicken in a large flatter bowl or pan, and make sure that all the chicken pieces are fully covered with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours and up to 24 hours.
Thread the chicken pieces onto narrow flat metal skewers. Place the skewers on a hot gril. Cook the chicken at least 5 to 7 minutes on each side. Check the doneness of the joojeh kabob by cutting through one piece of chicken with a knife. If it is white and juicy, it is ready to eat.
Serve with grilled vegetables, Persian rice or lavash bread.