Extremely succulent and flavourful jujeh kababs, its a famous recipe from Iranian cuisine. Got this recipe courtesy an Irani friend of mine. These kababs are generally served with any aromatic rice or pulao and grilled tomatoes.
Preparation Time
10-15 minutesCooking Time
Servings
6Ingredients
- 500 grams chicken breast - cut into small chunks
For marinating
- 1/2 cup hung yoghurt
- 1 medium onion finely sliced
- 2 tbsp extra virgin olive oil
- 8-10 strands of saffron
- 1/2 tsp turmeric powder
- 1 tsp pepper powder
- Salt as per taste
- Juice of a lime
For basting
- 2 tbsp olive oil
- 2 tbsp melted butter
- 1 tsp lemon juice
- 1/2 tsp pepper powder
Directions & How to
- Wash, rinse and pat dry chicken with a clean cloth.
- Combine all the ingredients for marinating in a bowl and blend it well. Add chicken pieces and mix well. Cover the bowl, refrigerate it and leave it to marinate for 10-12 hours. Ideally it should be left to marinate for 24 hours.
- To prepare basting mixture mix olive oil, melted butter, lemon juice and pepper powder in a small bowl.
- Put chicken chunks in the skewers and cook it over electric or charcoal grill till it is cooked through. While cooking baste it with basting mixture once or twice.
- Transfer chicken pieces to a serving plate and serve hot.