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.
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.
Cut the lemon in half, extract juice from the lemon. Finely mince or grate the garlic.
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.