Persian Chicken Joojeh Kebabs with Green Sauce
Persian Chicken Joojeh Kebabs with Green Sauce
Persian Chicken Joojeh Kebabs with Green Sauce is a flavorful and aromatic dish that’s perfect for grilling. The tender chicken is marinated in a mix of saffron, yogurt, lemon juice, and spices, giving it a bright and zesty flavor. The green sauce, typically a vibrant cilantro or herb-based chutney, adds a fresh, tangy complement to the grilled meat.
Nutritional Information Per Serving
Calories
320 kcal
Ingredients For the Chicken Joojeh Kebabs:
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Chicken thighs or breasts: 1 kg, boneless, cut into large chunks
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Plain yogurt: 1 cup
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Olive oil: 2 tablespoons
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Onion: 2, large, finely grated
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Cloves garlic: 3, minced
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Juice of 2 lemons
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Saffron threads: 1 teaspoon, steeped in 2 tablespoons hot water
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Turmeric: 1 teaspoon
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Salt and pepper, to taste
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Ground cumin: 1 teaspoon, optional
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Metal or wooden skewers: if wooden, soak in water for 30 minutes to prevent burning
Ingredients For Green Sauce (Cilantro-Mint Chutney):
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Fresh cilantro: 1 bunch
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Fresh mint: 1 bunch
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Green chilies: 1-2
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Garlic Cloves: 2
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Ginger: 1 small piece, about 1 inch
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Yogurt: 2 tablespoons, for creaminess
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Juice of 1 lime
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Olive oil: 1 tsp
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Salt, to taste
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Water, as needed to thin the sauce
Instructions
1. Marinate the Chicken:
- In a large bowl, mix yogurt, olive oil, grated onions, garlic, lemon juice, saffron water, turmeric, salt, pepper, and cumin (if using).
- Add the chicken chunks to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 4 hours or preferably overnight to allow the flavors to develop.
2. Prepare the Grill:
- Preheat your grill or grill pan to medium-high heat. You can also use an oven with a broiler setting if grilling is not an option.
3. Skewer the Chicken:
- Thread the marinated chicken pieces onto the skewers, leaving some space between each piece for even cooking.
4. Grill the Kebabs:
- Grill the skewers for about 5-7 minutes on each side, until the chicken is golden and cooked through. Be sure to rotate the skewers to get an even char on all sides.
- You can brush some extra marinade or oil on the chicken while grilling for added moisture.
5. Rest the Chicken:
- Let the skewers rest for a few minutes after removing them from the grill to lock in the juices.
6. Prepare The Sauce:
- Combine cilantro, mint, chilies, garlic, ginger, lime juice, yogurt, and olive oil in a blender or food processor.
- Blend until smooth, adding water as needed to achieve a pourable consistency.
- Taste and adjust seasoning with salt or more lime juice if needed. The sauce should be tangy, fresh, and slightly spicy.
Serving Suggestions:
- Serve the Joojeh Kebabs hot off the grill with warm lavash or pita bread, saffron rice (chelow), or a simple cucumber-tomato salad.
- Drizzle the green sauce over the kebabs or serve it on the side for dipping.
- Garnish with grilled vegetables like tomatoes, bell peppers, and onions.
Preparation Tips:
Make ahead: You can marinate the chicken up to 24 hours in advance to intensify the flavor.
Vegetable skewers: You can also grill vegetables like zucchini, onions, and peppers alongside the chicken.
Disclaimer
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them.
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