Main CourseDinner

Jujeh Kabob

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

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.

Een origineel recept van Forkin

Totale tijd: 2 uur 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 483 kcal

Glutenvrij

Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

900 gchicken breast, boneless, skinless, cut into 1-inch cubes
1 styellow onion, grated
0,5 kopjeplain yogurt
3 ellemon juice, freshly squeezed
0,25 tlsaffron threads, ground and bloomed in 2 tbsp hot water
2 elolive oil
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 sttomato, halved, for grilling(optioneel)
1 stbell pepper, cut into 1-inch pieces, for grilling(optioneel)

Keukengerei

tongs · grater · grill · large bowl

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

83%Score

Calorieën: 482,7kcal
Eiwit: 72g
Koolhydraten: 9,1g
Vet: 16,1g
Vezels: 1,8g
Suiker: 5,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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