Darbandi Chicken Kabab

Name: Darbandi Chicken Kabab (Jujeh Kabab-e Darband)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron threads dissolved in 2 tablespoons water; 12 flat ½ in/1 cm sword-like metal skewers, or 16 wooden skewers, soaked in water for 1 hour; 1 package (12 oz. 340 g) lavash bread; 6 Cornish hens (4 lb/1.8 kg), with skin, each cut into 10 pieces, or 4 lb/1.8 kg of boneless chicken thighs, cut into 3in/7.5cm cubes; A bowl of fresh basil leaves; Sumac powder (optional); 2 teaspoons fine sea salt; 12 cherry tomatoes; 2 limes, cut in half; 1 tablespoon freshly ground pepper; 2 cloves garlic, peeled and crushed; ½ cup/120 ml olive oil; 10 green serrano or jalapeño peppers; ¼ cup/60 g plain yogurt; ½ cup/110 g butter; Juice of 1 fresh lime; 1 teaspoon turmeric; 2 large onions, peeled and thinly sliced; ¼ cup/60 ml fresh lime juice; Zest of 2 limes

Jujeh Kabab-e Darband

Preparation info

Serves:
6 to 8

Difficulty
Easy
Ready in
35 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This recipe is adapted from the chicken kabab we had in Darband in the foothills of Tehran’s mountains. We feasted on it in May, al fresco, on carpeted, raised platforms, taking in the magnificent views of the mountains around us.

Ingredients

Marinade

¼ teaspoon ground saffron threads dissolved in 2 tablespoons water
1

Asia
Iran
Darband
Tehran
Side dish
May

Method

For the marinade: In a 4 qt/3.8 l non-reactive container with lid, combine all the ingredients for the marinade. Beat well with a fork, add the chicken and toss well. Cover a