Main CourseDinner

Jujeh Kabob

Name: Jujeh Kabob
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 4 racions
Cuisine: persian
Ingredients: 900 g chicken breast boneless, skinless, cut into 1-inch cubes; 1 u yellow onion grated; 0,5 tassa plain yogurt; 3 cs lemon juice freshly squeezed; 0,25 ct saffron threads ground and bloomed in 2 tbsp hot water; 2 cs olive oil; 1 ct salt; 0,5 ct black pepper freshly ground; 2 u tomato halved, for grilling (opcional); 1 u bell pepper cut into 1-inch pieces, for grilling (opcional)

Jujeh Kabob is a classic Persian dish featuring tender pieces of chicken marinated in a flavorful mixture of yogurt, saffron, lemon juice, and onion. The marinated chicken is traditionally grilled on skewers until juicy and lightly charred. This recipe delivers a vibrant and aromatic main course.

Una recepta original de Forkin

Temps total: 2 h 35 min
Racions: 4
Dificultat: Mitjana
Per ració: 483 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

900 gchicken breast, boneless, skinless, cut into 1-inch cubes
1 uyellow onion, grated
0,5 tassaplain yogurt
3 cslemon juice, freshly squeezed
0,25 ctsaffron threads, ground and bloomed in 2 tbsp hot water
2 csolive oil
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 utomato, halved, for grilling(opcional)
1 ubell pepper, cut into 1-inch pieces, for grilling(opcional)

Estris

tongs · grater · grill · large bowl

Elaboració

Pas a pas

1
In a large bowl, combine the grated yellow onion, plain yogurt, lemon juice, bloomed saffron, olive oil, salt, and black pepper.
Uns 2 min
Nota de cuina: Ensure the saffron is fully bloomed to release its maximum flavor and color.
2
Add the chicken breast cubes to the marinade and mix well, ensuring all pieces are evenly coated.
Uns 1 min
3
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
Uns 2 h
Nota de cuina: Longer marination results in more tender and flavorful kabobs.
4
Preheat your grill to medium-high heat.
Uns 5 min
Nota de cuina: If using a charcoal grill, ensure the coals are ash-gray before cooking.
5
Thread the marinated chicken pieces onto the metal skewers, without overcrowding them.
Uns 5 min
Nota de cuina: If adding optional vegetables like bell pepper or tomato, alternate them with the chicken on separate skewers or at the ends of the chicken skewers.
6
Lightly oil the grill grates to prevent sticking.
Uns 1 min
7
Place the skewers on the hot grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Uns 15 min
Nota de cuina: The internal temperature of cooked chicken should reach 74°C (165°F).
8
If using, grill the tomato halves and bell pepper pieces alongside the chicken until softened and slightly charred.
Uns 5 min
9
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Uns 2 min
Nota de cuina: Resting allows the juices to redistribute, keeping the chicken moist.

Per ració

Nutrició

83%Puntuació

Calories: 482,7kcal
Proteïnes: 72g
Hidrats de carboni: 9,1g
Greixos: 16,1g
Fibra: 1,8g
Sucre: 5,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Jujeh Kabob in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or oven until warmed through, being careful not to dry out the chicken.