Joojeh kabob is juicy, tender and delicious. The secret is in the perfect marinade. This Persian chicken kabob recipe will sure become one of your go-to recipe for the summer BBQ season. This is also an easy chicken kabob recipe for all the keto, low-carb and gluten-free folks.
Recently I was introduced to Persian Joojeh chicken kabobs. After trying it, I was immediately hooked! I love how the marinade made the chicken breast so tender. I also love the wholesome ingredients going into the recipe.
Joojeh Kabob Ingredients
I make my Joojeh Persian chicken kabobs with a lot of garlic, which adds so much flavour to the kabobs. I also add a pinch of turmeric for the colour, instead of using the pricier saffron. Although saffron is typically in the Joojeh Kabobs, turmeric is a very common and authentic Persian spice for Joojeh as well. Turmeric has anti-inflammatory properties. When pairing black pepper with turmeric, it increase the absorption of curcumin in turmeric. I used my homemade whole milk kefir in the marinade instead of store-bought yogurt, but you can use either. Here is everything you need for this simple recipe:
- chicken
- onion
- garlic
- yogurt or kefir
- turmeric powder
- ground black pepper
- salt
- lemon
- avocado oil
How to Make Joojeh Kabob Marinade
- Puree the onion in a food processor.
- Pour onion puree into a nut milk bag and squeeze out the onion juice.
- Extract juice from the lemon.
- Finely mince or grate the garlic.
- Mix onion juice, minced garlic, lemon juice, turmeric powder, salt, black pepper, yogurt (or kefir) into the cut chicken.
Should I Use Chicken White Meat or Dark Meat?
You can use either white meat or dark meat that’s skinless and boneless. I am a dark meat lover in general, but I wouldn’t mind using chicken breast meat in Joojeh kabobs. The marinade does an amazing job tenderizing the chicken breast.
How Long Should I Marinate the Chicken?
I recommend marinating the chicken for a minimum of 24 hours, up to 48 hours in the fridge. Cut the chicken meat into bite size pieces first before mixing with the marinade.
Related: More Tasty Recipes for the Grill
Joojeh Kabob (Persian Chicken Kabob)
Equipment
Ingredients
To Make the Kabobs
- 2 lb boneless skinless chicken breast or thigh
- 1 medium onion yield 1/3 cup onion juice per onion
- 1 lemon yield 3 tbsp lemon juice per lemon
- 6 clove garlic, minced
- 1/4 tsp turmeric powder
- 1 tbsp salt
- 1/4 tsp ground black pepper
- 1/3 cup plain yogurt or kefir
- 1/4 cup avocado oil
To Serve with
- sumac
- lemon juice
- fresh parsley
- pickled shallots
Instructions
- Cut chicken into bite size pieces, then put in a large bowl.
- Peel and roughly chop the onion. Puree the onion in a food processor.
- Pour onion puree into a nut milk bag and squeeze out the onion juice. Save the onion juice. Discard/reuse the onion solids for other dishes.
- Add onion juice, minced garlic, lemon juice, turmeric powder, salt, black pepper, yogurt (or kefir) into the bowl of chicken. Mix well and let it marinate in the fridge for 24 to 48 hours.
- Right before cooking, thread the chicken pieces onto the skewers.
- Heat the BBQ on high heat. Brush each chicken kabob with oil to prevent sticking and place the kabobs on the grill. Grill each side for 3 to 4 minutes, while basting the chicken kabobs with the remaining marinade. Remove the kabobs from the grill.
- Serve the kabobs with sumac, lemon juice and fresh parsley.
Nutrition
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