Chicken Kabab

Name: Chicken Kabab (Jujeh kabab)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 6–8 servings
Cuisine: Iranian
Ingredients: Zest of 2 limes; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; ¼ teaspoon ground saffron dissolved in 2 tablespoons rose water; 2½ teaspoons freshly ground black pepper; 2 teaspoons sea salt; ½ cup (120 g) whole plain yogurt; 2 cloves garlic, peeled and crushed; 2 large onions, peeled and thinly sliced; ¾ cup (180 ml) olive oil; ¼ cup (60 ml) apple cider vinegar; ¼ cup (60 ml) fresh lime juice; 5 medium tomatoes, halved, or 16 cherry; ½ cup (110 g) butter; Juice of ½ lime; 1 package (12-ounces/345 g) lavash bread; 6 Cornish hens, about 4 pounds/1.8 kg, each cut into 10 pieces, or 6 pounds; 2.7 kg of chicken drumettes, or 4 pounds/1.8 kg boneless chicken thighs cut into 2-inch/5cm pieces; 2.7 kg of chicken drumettes, or 4 pounds/1.8 kg boneless chicken thighs cut into 2-inch/5cm pieces; 5 medium tomatoes, halved, or 16 cherry; 12 flat ½-inch/1cm sword-like metal skewers or 16 wooden skewers; 2 limes, cut in half; 3 bunches fresh basil leaves; Sumac powder (optional); 12 flat ½-inch/1cm sword-like metal skewers or 16 wooden skewers

Jujeh kabab

Preparation info

Makes
6–8
servings

Difficulty
Medium
Ready in
35 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Marinade

¼ teaspoon ground saffron dissolved in 2 tablespoons rose water
Zest of

Asia
Iran
Main course
Southeast Asia

Method

In a 4-quart nonreactive container with cover, combine all the ingredients for the marination. Beat well with a fork. Add the chicken and toss well. Cover and marinate for at least 24 hours and up to 3 days in the refrigerator. Turn the chicken twice during this period (best results are with 3 days of marination).
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