Needing only a few minutes under the broiler, jujeh kebab can easily be prepared in advance for your entertaining needs. A marinade of spices, yogurt, saffron and lemon juice flavors the succulent chicken, while garlic, ginger and shallots add a little zest to this beautiful dish from the Persian kitchen. Serve this charred chicken with a verdant fresh herb yogurt for dipping, alongside lime wedges, slices of heirloom tomatoes and your favorite flatbread.
- 8 short metal, wooden or bamboo skewers
- 1 teaspoon sea salt
- ¼ teaspoon red chili pepper
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 small shallots, grated
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely ground saffron threads, dissolved in 2 tablespoons hot water
- ½ cup full-fat yogurt
- 2 tablespoons olive oil
- 2 lbs boneless chicken breast, cut into 1½ inch pieces
To avoid wooden or bamboo skewers from burning, soak them in water overnight (or 30 minutes, minimum) before threading.
In a large mixing bowl, combine sea salt, red chili pepper, turmeric, cumin, coriander, garlic, ginger, shallots, lemon juice, dissolved saffron, yogurt and olive oil. Mix to combine. Taste and adjust for salt. Add chicken, ensuring that all pieces are coated by the marinade. Place chicken in fridge, and allow to marinate for at least 4 hours, but preferably overnight.
When ready to prepare the jujeh kebab, bring the chicken to room temperature and preheat your broiler.
Thread chicken onto skewers (shaking the excess yoghurt off, as it will burn in the oven), and place on a tray lined with foil.
Place skewers 4-5 inches under the broiler. Turn over once, until done. Each side will take approximately 5-7 minutes. Serves 4.
- 1 cup full-fat yogurt
- Sea salt, to taste
- 3 tablespoons freshly chopped herbs such as dill, chervil, or basil
- 2 tablespoons of your favorite olive oil
Combine yogurt with salt and fresh herbs. Mix to combine. Drizzle with olive oil.