Chicken Kabab

It’s the last day of March, so we say farewell to Persian cooking. But not completely, because for April I have planned a 6-month retrospective. So I’ll probably come back to Iran for a meal or two during the next month. Chicken, beef or lamb kababs are very popular in the region, so I finished with chicken kabab. Since it’s a rainy week, I didn’t get to break out the grill as planned, but made these under the broiler in the kitchen. The marinade gives the meat a very nice flavor and moisture.

Chicken (Jujeh) Kabab
1 1/2 lb. boneless chicken thighs
1/2 tsp. saffron, powdered and dissolved in 1 Tbsp. hot water
1/2 c. lime juice
1 Tbsp. canola oil
1 Tbsp. yogurt
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. orange zest

Cut up the boneless chicken into large bites. Make a marinade with 1 tsp. of the dissolved saffron water and the remaining ingredients. Whisk and add chicken to the marinade. Marinate the chicken in the refrigerator, turning every 8 hours or so, for at least 24 hours.

Skewer the chicken and grill or broil it until nicely browned and cooked through, using the following basting sauce;

the rest of the saffron water from above
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. canola oil

Grill tomatoes or other vegetables on separate skewers. Serve meat and vegetables with lavash or pita bread, fresh herbs and/or lime wedges.

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One response to “Chicken Kabab

  1. Pingback: Hosting a Persian dinner | Savor the World

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