This Jujeh Kabob recipe is a traditional Persian dish that features grilled, tender, and juicy chicken skewers. Marinated in a flavorful blend of yogurt, lemon juice, and spices, these kabobs are perfect for summer barbecues or a quick weeknight dinner. Serve with aromatic saffron rice and a side of grilled vegetables for a complete and satisfying meal.
Ingredients
- 2 pounds boneless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon saffron threads, crushed
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Directions
- In a large mixing bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, cinnamon, cardamom, saffron, salt, and pepper. Mix well.
- Add the chicken pieces to the marinade and toss until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
- Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
- Grill the chicken skewers for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
- Remove the skewers from the grill and let them rest for a few minutes before serving. Serve hot with saffron rice and grilled vegetables.
- Enjoy this delicious and flavorful Jujeh Kabob with your family and friends!
