Chicken Kabab (Jujeh kabab) Recipe

Name: Chicken Kabab (Jujeh kabab) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground saffron dissolved in 2 tablespoons hot water; 1 cup fresh lime juice; 2 tablespoons olive oil; 2 large onions, peeled and thinly sliced; 2 cloves garlic, peeled, and crushed; 2 tablespoons zest of orange; 2 tablespoons yogurt; 2 teaspoons salt; 2 teaspoons freshly ground black pepper; 4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper); 5 medium tomatoes, halved; 6 flat, swordlike skewers; Juice of 1 lime; 1/4 cup butter, melted; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 12-ounce packages of lavash bread; 2 limes, cut in half; Parsley sprigs

Servings: persons

1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 cup fresh lime juice
2 tablespoons olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled, and crushed
2 tablespoons zest of orange
2 tablespoons yogurt
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper)
5 medium tomatoes, halved
6 flat, swordlike skewers
Juice of 1 lime
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 12-ounce packages of lavash bread
2 limes, cut in half
Parsley sprigs

1
In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper.
2
Beat well with a fork.
3
Add the pieces of Cornish hen or chicken and toss well with marinade.
4
Cover and marinate for at least 8 hours and up to 2 days in the refrigerator.
5
Turn the chicken twice during this period.
6
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly.
7
(You can use a hair dryer to speed up the process.)
8
Otherwise, preheat the oven broiler.
9
Skewer the tomatoes.
10
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
11
Add the juice of 1 lime and the remaining saffron water to the melted butter.
12
Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
13
Mix well and set aside.
14
Paint the tomato and chicken with the basting mixture.
15
Grill the chicken and tomatoes 8 to 15 minutes, until done.
16
Turn frequently and baste occasionally.
17
The chicken is done when the juice that runs out is yellow rather than pink.
18
Spread a whole bread on a serving platter.
19
Paint the chicken with the baste mixture.
20
Remove the grilled chicken from skewers and arrange the pieces on the bread.
21
Garnish with lime juice and sprigs of parsley.
22
Cover the platter with more bread.
23
Serve immediately with fresh herbs, (Persian pickles), and french fries.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon ground saffron dissolved in 2 tablespoons hot water, 1 cup fresh lime juice, 2 tablespoons olive oil, 2 large onions, peeled and thinly sliced, and more.

Yes, Chicken Kabab (Jujeh kabab) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!