Name: Chicken Kabab (Jujeh Kabab)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4–6
Cuisine: Iranian
Ingredients: ½ teaspoon sea salt; 6 jalapeño peppers; Zest of 2 limes; 1 clove garlic, peeled; 2 large onions, peeled and quartered; 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 into 1¼-inch pieces); 10 cherry tomatoes, or 4 large tomatoes, quartered; Lime halves; Fresh parsley sprigs; 2 teaspoons freshly ground pepper; 2 teaspoons turmeric; ½ cup (110 g) butter; ½ cup (120 ml) olive oil; 1 cup (240 g) plain yogurt; 2 teaspoons sea salt; 2 tablespoons apple cider vinegar; 2 tablespoons Fresh lime juice; ½ teaspoon freshly ground pepper; 2 x 12 oz (350 g) packages of lavash bread; Juice of 1 lime

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
35 min

Appears in

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

In a colander, rinse the chicken under cold water and pat dry. Place in a large, non-reactive container or bowl.
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