Joojeh Kebab - Persian Grilled Chicken Kebabs

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 4 hours 35 minutes

재료

2 lb Chicken Thighs or Breasts (Boneless, Skinless - Cut into 1 ½ inch chunks)

4 tbsp Plain Yoghurt (or Greek)

½ Onion (grated almost liquid)

2 tsp Garlic

2 tbsp Lemon Juice

1 1/2 tbsp turmeric

3 tbsp Saffron Water (from bloomed Saffron, see notes)

2 tsp Salt

1 tsp Black Pepper

2 tbsp Olive Oil

To Baste finished chicken Skewers

4 tbsp Butter (Melted)

1 tbsp Olive Oil

1 ½ tbsp Lemon Juice

2 tbsp Saffron Water (from bloomed Saffon, see notes)

Pinch Black Pepper

방향

Kebabs

Soak wooden skewers in water for 30 minutes. Or use long metal skewers -flat skewers or round ones.

Bloom the Saffron by grinding it to a powder and pouring over warm or ice cold water. Both methods work to bring out the best flavour in the Saffron. My preferred method is to use ice water.

Marinade Chicken in bloomed Saffron Water, Turmeric, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.At this stage, you can marinade for 4 hours - overnight

Allow the chicken to come to room temperature for 30 minutes before using.

Skewer Chicken on to long metal skewers or use pre soaked (for 30 minutes) wooden ones if using an indoor grill/oven/stove top.You can also skewer vegetables onto separate skewers

Baste

Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper. Start to get the barbecue ready and make sure the coals are hot and white because the kebabs need to cook quickly. The Kebabs should be suspended 4-5 inches above the coal.

Cook

Grill the Joojeh Kebab for 5 - 6 minutes per side Turing regularly and basting throughout.

For oven Grill for 20 - 25 minutes on a lined tray, turning and basting regularly.

영양 정보

• 칼로리: 326 kcal
• 지방 전체: 21 g
• 포화 지방: 8 g
• 불포화 지방: 11 g
• 트랜스 지방: 0.3 g
• 콜레스테롤: 165 mg
• 나트륨: 977 mg
• 탄수화물 전체: 3 g
• 식이섬유: 0.4 g
• 총 당류: 1 g
• 단백질: 30 g