Are you ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Persia? Introducing the mouthwatering "Iran Jujeh Kabob" (Kebab de Pollo), a tantalizing chicken dish that combines succulent marinated chicken with the aromatic flavors of saffron and grilled perfection. This recipe not only promises a feast for the senses but also offers a delightful way to impress your family and friends at your next gathering. With just a few simple ingredients and a little patience, you can create a dish that is bursting with flavor and sure to become a favorite at your dinner table. Let’s dive into the secrets of making this exquisite Persian delicacy!
Ingredients
- 500g chicken breast, cut into cubes
- 1 large onion, grated
- 1/4 cup yogurt
- 2 tablespoons lemon juice
- 1 teaspoon saffron, dissolved in 2 tablespoons hot water
- Salt to taste
- Black pepper to taste
- Skewers for grilling
Instructions
- Prepare the saffron by grinding the threads using a mortar and pestle, then dissolve in hot water. Let it steep for 10-15 minutes to release full flavor and color.
- In a large mixing bowl, combine grated onion, yogurt, lemon juice, dissolved saffron, salt, and black pepper to create a marinade.
- Cut chicken breast into uniform 1-inch cubes to ensure even cooking and consistent texture.
- Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2-4 hours, preferably overnight for deeper flavor penetration.
- Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning during cooking.
- Preheat grill or barbecue to medium-high heat, around 400-450°F (204-232°C).
- Thread marinated chicken pieces onto skewers, leaving small spaces between cubes to allow even heat distribution.
- Grill skewers for 10-12 minutes, turning every 3-4 minutes to ensure uniform golden-brown coloration and internal temperature of 165°F (74°C).
- Remove from grill and let rest for 3-5 minutes to retain moisture and allow juices to redistribute.
- Serve hot with traditional accompaniments like saffron rice, grilled tomatoes, and fresh herbs.
Tips
- Marinate for Maximum Flavor: For the best results, allow your chicken to marinate overnight. This will enhance the flavors and ensure that each bite is juicy and tender.
- Uniform Chicken Cubes: Cut your chicken breast into uniform 1-inch cubes. This ensures even cooking and prevents some pieces from being overcooked while others remain underdone.
- Soak Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning and adds a subtle flavor to the kebabs.
- Preheat Your Grill: Make sure to preheat your grill to medium-high heat (400-450°F or 204-232°C) before placing the skewers on it. A hot grill will give your kebabs that perfect char and seal in the juices.
- Turn for Even Cooking: While grilling, turn the skewers every 3-4 minutes to achieve a uniform golden-brown color and to ensure that the chicken is cooked thoroughly.
- Rest Before Serving: After grilling, let the kebabs rest for 3-5 minutes. This allows the juices to redistribute within the chicken, making each bite even more flavorful.
- Serve with Traditional Sides: Enhance your meal by serving the Jujeh Kabob with saffron rice, grilled tomatoes, and a side of fresh herbs for a truly authentic Persian experience.
Nutrition Facts
Calories: 303kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
