Main CourseDinner

Jujeh Kabob

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

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.

En original opskrift af Forkin

Tid i alt: 2 t. 35 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 483 kcal

Glutenfri

Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

900 gchicken breast, boneless, skinless, cut into 1-inch cubes
1 stk.yellow onion, grated
0,5 kopplain yogurt
3 spsk.lemon juice, freshly squeezed
0,25 tsk.saffron threads, ground and bloomed in 2 tbsp hot water
2 spsk.olive oil
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 stk.tomato, halved, for grilling(valgfrit)
1 stk.bell pepper, cut into 1-inch pieces, for grilling(valgfrit)

Udstyr

tongs · grater · grill · large bowl

Fremgangsmåde

Trin for trin

1
In a large bowl, combine the grated yellow onion, plain yogurt, lemon juice, bloomed saffron, olive oil, salt, and black pepper.
Ca. 2 min.
Kokkens note: 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.
Ca. 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.
Ca. 2 t.
Kokkens note: Longer marination results in more tender and flavorful kabobs.
4
Preheat your grill to medium-high heat.
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
9
Remove the kabobs from the grill and let them rest for a few minutes before serving.
Ca. 2 min.
Kokkens note: Resting allows the juices to redistribute, keeping the chicken moist.

Pr. portion

Næringsindhold

83%Score

Kalorier: 482,7kcal
Protein: 72g
Kulhydrat: 9,1g
Fedt: 16,1g
Kostfibre: 1,8g
Sukker: 5,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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