Persian Chicken Kabob (Joojeh Kabob)

 

The meat:

Boneless breast of chicken with no skin cut into small 1 inch pieces

(Skinless, boneless chicken thighs can be used or you can do half white meat & half dark meat)

 The marination:

Mix these in a bowl:

4 tablespoons extra virgin olive oil

2 tablespoons of fresh squeezed lime juice (or bottled lime juice)

1 teaspoon of turmeric powder

4 tablespoons of saffron finely grind & dissolved in warm water 

1 teaspoon of mild hot chilli sauce (Sriracha brand is my choice, not too hot but it has a kick)

A pinch of parley flakes mashed in the palm of your hand

1 table spoon of salt

How to make it:

Pour the marination mixture over the chicken mix and leave in the refrigerator for 2-3 hours (or overnight for the next day cooking)

Put the meat on metal skewers and grill

(While grilling you can brush the chicken with the marination liquid that was left in the bowl or some melted butter mixed with saffron powder)

* Instead of metal skewers you may use tiny wood sticks, in that case grill on the aluminum screen with holes that can be placed on the top of the grill or place the on a piece of aluminum sheet with punched holes. A pizza tray with holes can also help here for the meat not to stick to the grill bars

You also pan fry them with a bit of olive oil or lite butter

Serve with rice/corn/potato with salad on the side

Best drink for the cook while grilling is ice cold beer or scotch on the rocks!

Happy grilling!