During my travel to Iran, I found that Jujeh kabab is one of the most delicious and popular types of kababs for Iranians, which is in the category of traditional foods. Jujeh kabab is a simple cooking recipe and is prepared very quickly. It is an inevitable part of Iranian entertainment and it is very enjoyable to eat it with family and friends. This delicious kabab along with kebabs such as Kubideh is one of the parliamentary dishes.
It was interesting to me that Jujeh kabab is one of the foods that have a variety of recipes and almost everyone has a different way of flavoring chicken and uses different ingredients. Common ingredients for flavoring chicken kebab are onions, saffron, spices, and lemon juice.
Jujeh kabab recipe
There are different types of Jujeh kabab, the most important of which are charcoal Jujeh kabab and pan-grilled Jujeh kabab. Charcoal Joojeh kabab is mostly prepared outside the house and grilled chicken is more prepared at home. Certainly, the charcoal type is tastier. As mentioned earlier, Jujeh kabab is very easy, but I have prepared some tips that, if followed, will ultimately make your chicken very tasty, delicious, soft, and tender. In fact, in the preparation of grilled chicken, the condiments that are added to it are also very important when it comes to marinating, and the ingredients must rest for at least 4 hours for the flavors to penetrate the meat texture. Follow us to get acquainted with the preparation method and golden tips of kebab chicken.
- 1 kg of chicken
- 2 large onions
- Saffron brewed thick 6 tbsp
- 1/4 teaspoon red pepper
- Black pepper 1/4 teaspoon
- Turmeric 1 tsp
- Paprika 1 tsp
- 4 tablespoons olive oil or liquid oil
- 2 bell peppers
- Yogurt 4 tbsp
- Fresh lemon juice 6 tbsp
- 50 grams of butter
- Salt as needed
- Course: Main Course
- Cuisine: Persian
- Prep Time:15 minutes
- Cook Time:25 minutes
- Marinate time:3 hours
- Total Time:40 minutes
- Servings:4 servings
1- First, brew 4 tablespoons of brewed saffron, add the concentrate to the chickens that you have already chopped, and knead well by hand so that the saffron goes to the chicken chop.
2- Chop the onions into large chunks, add a little salt to it and grab it with your hand until the onion juice comes out and the onions are soft. Once the onions are soft, add them to the chicken and saffron mixture. Grasp the ingredients well again by hand to mix them together.
3- Then add turmeric + paprika and turn the ingredients over again with a good hand until the turmeric and paprika go to the chicken. You may be wondering why you should add turmeric when you add saffron?
4- After 1 hour, when the ingredients have rested in the refrigerator, add liquid oil or olive oil to it. If you add the oil with the rest of the ingredients, the oil will prevent the flavors from completely breaking into the chicken. Turn upside down with your hands until the flavors are combined, put them back on the cellophane dish, and refrigerate for 12 hours. If you use the thighs and bony parts of the chicken, it is better to rest for 24 hours. If you do not have time, rest the ingredients for at least 4 to 5 hours in the refrigerator.
5- In the last step, pull the chickens to the skewers. As mentioned at the beginning, pull each part of the chicken separately to the skewers, because the cooking time of each part is different. When skewering, you can place bell peppers next to the chickens.
6- If you do not have access to the coals and charcoal, you can fry the chickens in the pan with the same recipe. Only if you want to fry the chickens in the pan, you have to cut the chicken pieces thinner. do. The heat of the pan should be medium. If the temperature is low, the chickens will harden. If they are too high, they will not cook the kernels. It is better to fry the chickens with butter.
7- When serving grilled chicken, you may always have the problem that the chickens are dry. In order to have a soft and tender grilled chicken, when you put the chickens in the serving dish, 50 grams of butter + 2 tablespoons of lemon juice + 2 tablespoons of soup. Combine the saffron and pour over the chickens.
Chicken has a pungent odor that can only be obtained from turmeric. In fact, turmeric is the best spice for smelling chicken. Then don’t forget it. Put on a cellophane dish and refrigerate for 1 hour.
Activity Needed to Burn for 219 calories
- 33 Minutes of Cycling
- 22 Minutes of Running
- 1.3 Hours of Cleaning
Tips for Jujeh kabab ingredients
One of the most important points in preparing all kinds of food is to choose healthy and fresh ingredients. When you want to choose chicken, be sure to check the places that are connected, such as thighs and wings, because the survival and unhealthiness of chicken in these parts will be determined sooner. These parts give off an unpleasant odor, meaning they are not fresh chicken.
Be careful not to choose chickens that are too wet. The high humidity of the chicken indicates that it has already been frozen. If you are using packaged chickens, be sure to check the date and make sure that there is no water in the water.
Depending on your taste and family, you can use all parts of the chicken, such as thighs, breasts, wings, and shoulders, to prepare the grilled chicken. The cooking time for each part of the chicken is different, for example, do not skewer the wings and shoulders together, because the time required to cook the wings is longer than the shoulders. It is better to use smaller chickens to prepare grilled chicken. In fact, the smaller the chicken, the crispier and delicious your kebab will be.
At first glance, the raw material may make you think that saffron is a portion of very expensive food, considering the 6 tablespoons of saffron brewed. Of course, you can reduce this amount, but the important thing to consider is this. If you brew saffron in the right way, you can get a very good color and taste with a small amount of saffron. We always leave saffron with a large amount of brewed water and in the end, we do not get a good color and taste. Read more with us. Join us to learn how to brew saffron properly.
I always brew saffron with the method of Ms. Golvar, who taught in a TV program. To brew saffron, first, powder the saffron completely without adding sugar or sugar, then for 1 teaspoon of saffron, 2 tablespoons of boiling water, and 2 pieces. Add ice to it. Adding ice will shock the saffron and give it more color. Keep the saffron in a container in the freezer and allow it to defrost at room temperature when using. After each use, put the remaining saffron back in the freezer.
Be careful that the saffron you use is not counterfeit. To find out if the saffron is counterfeit or pure, put the saffron between your fingers and press it. If the oil does not return, it means that the pure saffron is usually shiny.
Our Recommended Tips to Cook Tastier Jujeh Kabab
One of the things that ultimately make you have a crispy and delicious Jujeh kabab is the addition of yogurt to the Jujeh kabab ingredients. The yogurt penetrates the meat texture and makes it crispy. You may be wondering what yogurt you should use, and there is no limit to the amount of yogurt you have available.
Just be careful that the yogurt you use is not too sour. Also, don’t change the amount of yogurt mentioned in the recipe so that the taste of your food doesn’t change. Some people remove our olive oil and olive oil because of the high price and use mayonnaise instead.