(Persia Digest) – Chicken kebabs, or Jujeh kabab in Persian, is another favorite barbecue prepared differently in Iran. Here is how to make it.
Ingredients (serves 4)
3 whole boned chicken breasts
1 small piece of ginger
8 tbsp lemon juice
2 tbsp butter
6 tbsp ground dissolved saffron
½ cup yogurt
4 whole tomatoes
Salt and pepper to taste
There are two ways of preparing the onions for this dish - it can be grated or sliced crosswise. Once the onions are prepared, place them in a large bowl.
Cut the chicken breasts into medium-sized, unison pieces and add to the onions. Mix the yoghurt with the ginger, 4tbsp of saffron, salt, pepper, and 6 tbsp of lemon juice and add to the chicken and onions. Mix everything until the chicken is thoroughly covered. Cover and place the marinated mixture in the fridge for at least six hours, or overnight, until all the juices and tastes are mixed together.
Skewer the chicken carefully so that there is no space left between the pieces. Light the charcoal, place the skewers on the mild barbecue fire and quickly prepare the butter sauce.
Melt the butter in a bain-marie. Add the salt, pepper, and remaining saffron and mix well. When ready, brush the butter sauce over the grilling chicken, or drip it using a spoon. This will make the chicken softer, tastier, and prevent it from burning.
Towards the end of the barbecue time, skewer the tomatoes and grill next to the chicken kebabs.
Your barbecue is ready now. It can be served with bread or rice.
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