Chicken Kabab

Jujeh Kabab

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

Joon: Persian Cooking Made Simple

Joon

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 2 Cornish hens (about 4 pounds/1.8 k total), each cut into 10 pieces, or 4 pounds of chicken drumettes, or 4 pounds boneless chicken thighs cut

Method

  1. In a colander, rinse the chicken under cold water and pat dry. Place in a large, non-reactive container or bowl.
  2. Place all the ingredients for the marinade in a food processor and pulse until you have a grainy sauce. Pour it over the chicken and toss well. Cover with a lid or plastic wrap and leave to marinate in the fridge for at least 2 or up to 3 days. Turn