Greetings esteemed readers, today we are set to delve into the intricacies of a standout recipe from the Persian kitchen — the Joojeh Kabab. The secret to achieving the impeccable Joojeh Kabab lies within the complexity and balance of its marinade. Let’s embark on this culinary journey together.
INGREDIENTS
- 900 grams boneless skinless chicken breast
- ¼ cup bloomed saffron
- 1 cup greek yogurt
- 1 lemon juice
- 2 medium onion thinly sliced
- 1 teaspoon salt
- ¼ Vegetable oil
Creating the Quintessential Marinade
Begin by incorporating yogurt, finely chopped onion, oil, lemon juice, saffron, and a pinch of salt in a large mixing bowl. This fusion creates a marinade exhibiting a harmonious balance of tangy, creamy, and aromatic notes — a true delight for the palate. Greek yogurt, with its inherent creaminess and acidity, is recommended to further aid in tenderizing the meat.
The Protagonist: Chicken
Ensure the chicken is cut into 1.5 inch pieces before immersing in the marinade, facilitating a thorough coating. The choice of chicken cuts is flexible; chicken breasts were used here, however, boneless skinless chicken thighs or even a combination of both are suitable alternatives. For those who appreciate a hint of heat, the addition of ½ teaspoon of cayenne pepper to the marinade, while nontraditional, introduces a delightful kick.
A Marination Dilemma: To Include Yogurt or Not?
A noteworthy point: there exist two methods of marinating for Joojeh Kabab — with yogurt and without. Both techniques result in a tender and juicy chicken. If you have a preference for a yogurt-less marinade, an increase in olive oil to ⅓ cup is advised.
The Marination Period: The Virtue of Patience
Once the chicken is marinated, it should rest for at least two hours in the refrigerator. However, if time allows, a marination period extending up to twenty-four hours is recommended to further enhance the flavors. Prior to cooking, leave the marinated chicken at room temperature for approximately 15 minutes.
Cooking Methods: Grill, Stove-top, or Oven
The cooking of Joojeh Kabab presents a range of options. A traditional approach would involve grilling the chicken kabobs on medium-high heat for 5 minutes per side. If stove-top cooking is preferred, olive oil should be heated in a pan before adding the chicken, which should then be cooked for 6–8 minutes on each side. Caution should be exercised to avoid overcrowding the pan and excessive stirring.
For those favoring the use of an oven, preheat it to 392°F, place the skewered chicken on a baking sheet lined with aluminum foil, and bake for about 20 to 25 minutes. The final touch involves broiling the chicken kebabs until they attain a golden brown color, remembering to turn them halfway.
There it is, esteemed readers — the impeccable Joojeh Kabab! We encourage you to indulge in this Persian delicacy, and don’t hesitate to experiment with your own flavor combinations. Happy cooking and as they say in Persian, “Nooshe Jan”!
