Persian Grilled Saffron Chicken بهترین جوجه کباب (Joojeh Kabob)
Вставка
- Опубліковано 30 вер 2024
- This video features the steps to make the best Joojeh Kabob (Persian/Iranian grilled saffron chicken). This is most definitely going to become your favorite go-to grilled chicken recipe.
#CafeBagheri #JoojehKabob #PersianGrilledSaffronChicken #PersianFood #IranianFood #Saffron #Chicken #GrilledTomatoes #GrilledChicken #Goejeh #جوجه #کباب #جوجه_کباب
All original music in this video by Alex Bagheri ( / 4stringalex )
© 2020 The Bagheri Group, LLC.
NOTE: Full recipe for Persian Joojeh Kabob is placed in the first comment below. - Навчання та стиль
Persian Joojeh Kabob Recipe
Grilled saffron chicken (Joojeh) with grilled tomatoes (Goejeh)
Serves: 6
INGREDIENTS:
4 lbs. Boneless, skinless chicken breast or thigh meat (6 regular breasts or 4 super-large breasts)
1/2 tsp Ground saffron
1 large White onion, thinly sliced (not shredded)
1 ½ cups Plain yogurt (we use non-fat yogurt)
3/4 cup Fresh-squeezed lime juice (divided; 1/2 cup for marinade and 1/4 cup for the basting sauce)
3 tbsp Vegetable oil
2 tbsp Butter (for the basting sauce)
Flatbread or Persian Lavash bread
6 Firm Roma tomatoes (1 per person)
Salt and fresh ground black pepper
NOTE: You can add a small amount of salt in the marinade and add more on the grill if it needs more. After you have made this kabob a few times you will know how much to add in total and add it from the start.
YOU WILL ALSO NEED:
• Charcoal or gas grill (grates removed, so you can rest skewers on the front and back edges)
• 7 flat stainless-steel skewers. If you can’t find stainless steel skewers, use bamboo wooden skewers, soaked in water for 30 minutes ahead of grilling. The problem with non-flat skewers is that they don’t rest flat on one side to allow meat to cook as intended (they roll back). If you decide to use round/needle shaped or bamboo skewers, place the grill grates back on to be able to cook one side or the other of chicken skewers.
• Two large bowls for preparing and mixing chicken and marinades.
• A brush to apply the basting sauce to the meat on the grill. A silicon brush is ideal for this task.
• Have some flatbread (such as Persian Lavash Bread) ready to put under the chicken kabobs in the tray/plate where you store them as they come off the grill. Flour tortillas work well for this purpose. The “bread under the kabob” (Noon-e Zir Kabob) is considered a delicacy! You must try it to believe it!
DIRECTIONS:
MAKE THE SAFFRON SOLUTION:
Grind saffron threads as fine as possible in a spice grinder or pestle & mortar.
Measure 1 teaspoon of ground saffron.
Add the ground saffron to ¾ cup of hot water and stir a few times.
Let saffron brew for at least 5 minutes before using.
NOTE: Never use saffron threads in your food. Always grind saffron threads before soaking in hot water to extract the maximum color and flavor from the expensive saffron!
PREPARE THE CHICKEN:
We can cut the chicken in different shapes and sizes to put on the skewer. The most common styles are (1) Cut chicken in rectangular shaped pieces about the size of a matchbox or (2) Cut chicken breast in slices that resemble a chicken tenderloin.
If you are using boneless chicken thighs, then you can only cut the rectangular shapes.
Once all breasts (or thighs) have been cut, put all the pieces in a large bowl.
PRE-MARINATE THE CHICKEN IN SAFFRON SOLUTION:
Add all but 2 Tablespoons of the prepared saffron solution to the chicken in the bowl and stir to coat all pieces. Cover the bowl and place in the refrigerator for at least one hour.
START MAKING THE MARINADFE:
Put the yogurt, ½ cup of the lime juice, vegetable oil and sliced onions in a large bowl and mix thoroughly. NOTE: Shredded onion is not recommended for this marinade because it burns on the grill and makes you think your chicken is ready before it really is!
MARINATE THE CHICKEN
After an hour, add the onion/yogurt marinade to the pre-marinated chicken. Stir well.
Put the chicken back in the refrigerator to chill for at least 1 hour, and no longer than 4 hours.
NOTE: I prefer adding the SALT and PEPPER on the chicken AFTER it has been marinated. After the marination time has completed and before you put the chicken pieces on skewers, apply a generous amount of salt and black pepper on all sides of chicken pieces and massage them to absorb it. Adding salt early tends to toughen the chicken.
MAKE THE BASTING SAUCE:
Put 2 tablespoons remaining saffron solution, the remaining ¼ cup of the lime juice and 2 tablespoons of butter in a ramekin and microwave to melt the butter and warm the mixture.
Stir thoroughly and set aside.
START THE GRILL FIRE
I prefer grilling Joojeh Kabob on charcoal fire, but it can be done on a gas grill as well, just ensure your grill is pre-heated at the highest possible temperature.
To ensure your charcoal is ready and at optimal high heat, start the charcoal fire right before you start putting the chicken on the skewers.
SKEWER THE CHICKEN
If using tenderloin-shaped chicken pieces (cut from breasts), the best way to put them on the skewer is to roll them in a spiral shape. Start from the thinner part of the chicken tenderloin and finish the twist with the thick end, making sure the chicken is firmly on the skewer.
Each skewer should hold 4-5 pieces of spiral-shaped chicken.
Apply SALT & PEPPER on all sides of skewered chicken (to taste).
If you cut the chicken in rectangular pieces, spear 5 to 6 pieces on the skewer.
OPTIONAL: Add bell peppers or onions between the chicken pieces on the skewer. This enhances your presentation and adds some tasty and healthy sides to your meal.
SKEWER THE TOMATOES (GOEJEH)
Cut the Roma tomatoes in halves.
Place the halves on skewers.
Apply salt and pepper on both sides.
GRILL THE CHICKEN:
Make sure chicken is room temperature before you start grilling.
Lay the chicken skewers on the grill, resting on the front and back edges about half an inch apart. Tomato skewers can go on the grill at the same time, if your grill is large enough.
Otherwise cook the chicken skewers first and then cook the tomatoes. See the next section, GRILLING THE TOMATOES.
Cook the skewers for about 2-3 minutes on the first side.
Turn the skewers and cook the other side for 2-3 minutes.
Close the lid to ensure thorough cooking but be mindful of flareups. Lean chicken should not cause flareups but once you start basting with the butter saffron sauce you will see flareups that you have to manage.
After both sides have been sealed and you’re starting to see some brown color, start turning the skewers once a minute and basting lightly with the warm butter/lime/saffron sauce. The basting sauce intensifies the signature Joojeh Kabob flavor and keeps the chicken moist.
NOTE: When brushing the basting sauce on, do not drench the chicken; just apply a nominal amount of sauce with each pass. This ensures you do not have excess butter dripping down to cause flareups.
Turn skewers and arrange them as needed to prevent burning the meat.
During the last minute of cooking, use a pair of kitchen shears to snip the unsightly burnt tips off all chicken pieces.
NOTE: Every grill has a different heat signature/level so you may have to experiment and learn how/what your grill does with Joojeh kabob. You may have to ruin a batch or two to master how long to cook and how hot the fire should be. Once you master the heat and timing on your grill, you will enjoy GREAT Joojeh kabob for a long time!
At the grill, have a serving dish lined with flatbread/tortillas ready to collect the kabobs as they come off the grill.
Once the chicken is cooked and ready, take the skewer(s) off the grill and push the chicken pieces off the skewer onto the bread. The bread under the kabob (Noon-e Zir Kabob) is a tasty delicacy and often fought over!
NOTE: To avoid burning your hand as you remove the hot chicken, use a folded piece of bread or a fork to push the pieces off the skewer onto the serving plate.
Tent with a piece of foil to keep the chicken warm until the rest of the chicken and tomato skewers are done.
GRILLING THE TOMATOES:
Place the tomato skewers on the grill for 3-4 minutes on each side, or as long as it takes to get a sexy dark brown char on both sides, especially the skin side. It’s okay if you get a burn on the skin side of the tomatoes because people usually remove the burnt skin before eating.
NOTE: Apply the saffron/lime/butter basting sauce on the tomatoes as well.
SERVING SUGGESTIONS
Joojeh Kabob and grilled tomatoes are best served right away but are also tasty for several days as leftovers.
Enjoy Joojeh Kabob with grilled tomatoes (Goejeh), Persian saffron rice, and a salad. You can also wrap the Joojeh Kabob in flatbread with fresh herbs and grilled tomatoes and eat as a sandwich! Common herbs to serve with Joojeh Kabob are basil, green onions, parsley, tarragon and fenugreek.
Enjoy!
simply awesome..
@@miltonmicrosoft Thank you Milton! I appreciate it.
Hi which would you consider a better option? Using lime juice or Lemon juice and mayonnaise or yogurt . Also would it not be possible to put the juice of a onion on the chicken . Is it going to burn that much ? .
Hi Chef, I am intrigued with your kabob recipe and would love to make this. Where do you buy your saffron?
Very good recipe given in great detail and generosity. Thank you. I love Persian food.
Dude come on Himalayan salt , oh I forgot it’s very popular in Iran 😂
We lived in Tehran for 3 yrs...this is one of my favourite kababs from Iran...I made it previously and going to make it for my guests ..now will follow your tips and tricks! Thank you
Awesome! Thanks for watching and sharing the video link with your friends.
Wow, That was a Awesome explanation , Thanks Chef
Oh my gosh, my mouth is watering ....stop it!
I have wasted thousands of chicken breasts. Where have you been all my life? Awesome recipe, awesome commentary, awesome everything 😀
Your channel just lit up my life man! I've always loved Iranian food and culture, and I love my charcoal grill, and you bring those two things together beautifully and get me excited to cook! Cheers from a Greek-Canadian :)
Great recipe! I'm going to follow your marinating suggestion RE: the saffron.
CELESTE, in the ATL 🌼
Thank you very much dadash ! God bless !
Looks amazing, headed out to get saffron now! YUM.
Thank you so much.🙏
Iran is a so great country.
I really believe that this food is so delicious.🌹🙏
i always prefer beef kebab over chicken HOWEVER... nothing tops how aesthetically pleasing chicken kabob looks!
Thank you for explaining! I make the Kabob how you said that. How are you explain it was awesome thank you so much!
Thank you for such a clear and working recipe! It happened so that i marinated it for two days as the guests couldnt make it the first day. God!! The chicken was divine. I also dropped two whole thighs and chicken wings and grilled them separately. Awesome!!! God bless you
I have been making joojeh kebabs for a couple of years now and this video gives me some great advanced tips that I will try. I typically serve with a potato tahdig and cucumber-mint yogurt. The combination of flavors is quite possibly my fav out of any dish that I can think of.
Beautifully made! Super clean and delicious looking. Great job! Thank you 🌹👍
Thank you Ron.
Alex - this is the most amazing recipe I have seen for the Joojeh Kabob! You solved a major problem - marinate with saffron first. Excellent recipes = thank you for sharing!
Thanks Mr. Noorani!
As mentioned ....prepping this....big shout out thank you chef 🏴🇦🇲👨🏻🍳from Bournemouth , The Solent England
1:36 is the start
Fantastic recipe. I made it and it was a BIG hit with our family and guests! Thank you! 👌
Te salut din România sunteți buni in tot ce faceți 👍👍👍👍👍👍👍
Omg I am so glad I found your channel love your recipe thanks 🙏👍
I just made some Kabab koobideh last week. I was looking for a chicken dish cooked similarly over hot coals. Your Joojeh Kabob recipe in this video was exactly what I was looking for sir. I will prepare it when my new order of saffron comes in. Persian saffron (as opposed to Spanish saffron) is a must for this dish, amongst many other Persian dishes. I look forward to trying this recipe. I have already made some of your Mast-o Khiar recipe from your other video (ua-cam.com/video/QlEB6dh-smA/v-deo.html), which was incredibly delicious on everything. I shall make it again as a addition for this dish, with Persian rice and lavash or barbari. I will try to remember to takes pictures and share our experience with you. Thank you for sharing your expertise and recipes with us. Peace.
Awesome! Thanks.
By the way, we’re working on a long, deep-dive koobideh video soon for a subscriber milestone video, so share us around so we get to 1k!
What is the difference between Persian saffron and Spanish saffron, is there a way to tell the difference if it isn't labeled as either? Thank you!
I believe there are several species of saffron around, including in Iran, Afghanistan and Spain. I am not familiar with specifics. I get my saffron from Iran, so it’s Persian Saffron that I use exclusively.
@@jenniferturner7293So basically Spanish Saffron is a mockery of the real Persian deal. It's cheap/substandard in comparison to real saffron which only grows in the Eastern Realm of Persia (Iran & Afghanistan).
Hi- What brand of saffron do you recommend using? Where is best to buy, Amzn?
Can you marinate overnight or would it get over marinated? Looking forward to trying your recipes. Thank you so much!
I’m lucky with regard to saffron because I get my saffron from Iran when I travel back there or when relatives travel there. PersianBasket.com is reputable but you can also check Amazon sellers but make sure to check their ratings and references.
Overnight marination is too long for this recipe. A few hours should be enough!
So nice of you to create the videos .. great job
Great video, presentation, information and instruction. Subscribed. Love and respect from England UK ❤
Look delicious I love Persian food 🍱 ❤😊
Thanks chef , this looks amazing and thanks for the tips and tricks
Happy new year
God bless
Greetings from Dallas Texas
Thank you Michael; wishing health and happiness for you and your family!🌺🎉🙏🏼
You sir just earned yourself another sub😄🇮🇷
Awesome. Thanks for your support.
درود بر شما
به عنوان یک پیشنهاد اگر با قند یا گرندر برقی ساییده شود، بیشتر پودر شده و رنگ و عطر قویتر را شاهد هستیم 👌
عالی بود آقای باقری، کارت درسته!! حالا که زغالت داغه، لطفا فوت و فن کوبیده رو هم نشونمون بده!!
Hi Z! Koobideh video is coming. I promise! Thanks for watching and sharing.
ویدیوی کوبیده رو دیدی رییس؟ نتیجه چطور شد؟
First time visiting your channel and already a fan. Watched your koobideh kebab recipe too. Beautiful ❤️
Please please make a koobideh guide sometime, I'd really like to learn new tricks there! :)
Koobideh video is coming soon!
❤it Our favourite recipe.Thanks for for the genuine recipe.IA we will try to follow.
Written recipe is placed in top comment.
Really looking forward to making this this week! Thank you so much for this video!! 😋
Thank you for explaining your recipes in detail! I made this and it was a huge hit at my house!🙂
Could you please, please show us a video of my favorite Adas Polo? Thank you!
Adas Polow is on the list!
I learn from other country’s food from people who originate from it; will be cooking this for sure.
This looks so amazing!!! Can you please also add your salad recipe it is beautiful ! Looks so refreshing and tasty!❤❤
I will add the salad soon.
Greetings Ben. I am lactose intolerant and I definitely will love to try your recipe, is any alternative for the yogurt?
Yes. You can use mayonnaise instead of yogurt. In fact, some people (including my brother) swear that mayo is better!
Very excited for this recipe. We are having guests over this weekend and im planning to make this.
Thanks Mahmoud jan. Did you try the recipe? and how did it turn out?
Great tip using the whole onions vs shredded. My joojeh kabobs came out perfect every time I've made it. You still get a lot of onion flavor!
I don't have a grill, but this was really good broiled in a wire-rack (without any skewers). Interesting note about not adding salt to the marinade. Conventional wisdom says it would be best to get the benefits of brining chicken by adding salt during the marinade, though I am tempted to compare. Possible if you overdo it you get the sausage/springy/ham effect?
Salt draws out moisture from anything it comes in contact with. So, it makes sense to add it last. Since an hour or two is all you really need for marinating in this recipe, you can go ahead and add the salt with the rest of the marinade ingredients; should be fine!
I’ve always used chicken thigh instead of breast. Breast can be pretty tough
Thigh is a great choice for joojeh kabob!
Thank you for this recipe and for the saffron rice (tahdeeg) recipe. Just tried it and I won't have to go to Moby Dick take out here in Virginia anymore.
Amazing
Where do you source your Saffron from? Any particular brand that you perfer?
I have, until recently, traveled back to Iran once or twice a year and was able to purchase and bring back saffron for my own use. But you can search on Amazon, or go to persianbasket.com and should be able to get a better deal than local grocery stores.
Nice tip about the saffron….
i cant find the actual recipe...???
It’s the pinned comment!
I need to try this! Can’t wait to buy a grill and make this. Love me some joojeh 🤤
Aide shoma mobarak. Will deffinetly try. Merci
Very Awesome Chef Ben! I went out and bought those same kink of skewers and did the Kefta with them, now I'm exited to do this recipe!
Can you make a video on your rice with the potatoes on the bottom.
ua-cam.com/video/GYkOrezkKW8/v-deo.html
I wish I had your Zafron supply it’s so expensive in Cali & I feel bad to ask our family in Iran to send us some
I need a "Cafe Bagheri" shirt please.
www.cafebagheri.com/shop
Amazing thank you for sharing. You are amazing🙏👍
Thank you!
your channel is a goldmine of great recipes and knowledge i'm happy i found this channel
Thanks for watching!
This is amazing, thank you so much for sharing. Looking forward to making this on the BBQ
Thanks for your recipes baradar. Love them 💕
jojeh= Cornish hen, so jojeh kabob is different than chicken breast kabob!!
it is baby chicken with bone!
but is a great recipe for chicken kabob, and great fine notes ,great video over all
Go to Iran and this is what you’ll get when you order joojeh kabob. Now if you order akbar joojeh you will get a whole Cornish hen.
@@user3161 I was born and raised there
you need to learn the meaning of the word JOJEH first!
@@ahoorakia I’m also Iranian. You will generally find boneless skinless chunks of meat, bone in isn’t as common.
@@user3161 what you described is chicken kabob, not joojeh, common or not common, does not change the meaning of the food
it's common people think ABGOOSHT and DIZI are the same!!
but the fact is the clay or stone that make the ABGOSHT in it is called DIZI!!
t still does not change the fact that dizi is the cookware not food!!,LOL
@@ahoorakia yavash..
Great chef lots of love from India🇮🇳🇮🇳🇮🇳 🙏🙏🙏
Hello,
What width steel skewers do you recommend for joojeh chicken and chicken khoobedeh?
Thank you.
I believe they are 1/2 inch.
bah bah ostad.
My favorite Persian resturant is still closed because of CoVid. :( But I'm looking forward to cooking this because I miss the food so much! In future videos will you do other kabobs, green stew and shirazi salad, please.
We do have a video for Salad Shirazi. And we’re working on Koobideh Kabob. Ghormeh Sabzee is on the list!
You are Brilliant Ben!
Wow now that looks the business 👏 can't wait to try this in the summer. Greetings from England 👌👌👍👍
Thanks. Best wishes!
"and hopefully the end of quarantine" ... 9 months later.... 😂🤣😂🤣😂😅😭😭😭
I know...😕
Looks very delicius thankyou🙏I will maked😍 is for the ground beef the same Ingredients??
No, we have a Koobideh Kabob (Ground beef) video in the works, a similar kabob with beef or lamb would have to be marinated in various spices and cooked on skewers, in pretty much the same way (also known as Chenjeh kabob).
The burnt tips taste the best!
Very nice ❤ looks delicious 😋
Flare ups tastes great too👍🏽 good food bro 🙂
Thanks Davon. Thanks for watching and sharing.
Cafe Bagheri no problem you make awesome food buddy!
Thank you so much for this lovely recipe explained really well..I was craving for joojeh kabab since long tried this recipe for the first time turnout really delicious...god bless you much love from Goa
Awesome! Thanks for sharing this video with your friends.🙏🏼
My man this is some PRO level stuff, well done!
Thank you Kambiz jan. Thanks for watching and sharing the video with others. 🙏🏼
دست شما درد نکند و خسته نباشی جوجه کیاب عالی و با طرز خرد کردن و درست کردن و پختن خیلی خوب و با حال و بی نظیر 🙏 خیلی با حالی داداش 😊
Thank you for sharing 🙏
Loved the recipe Sir. Just wondering what happened to the onions?
The onions are discarded, but you can also use it in stews and soups!
@@CafeBagheri thanks
You should pan fry them
I was wondering the same thing. It would be a shame to waste the delicious taste of onions mixed with saffron and yogurt, and lime. Being that they were in with raw chicken, you'd have to cook them to be safe. It would be a very nice flavor for soups.
I tried sauteeing the onion marinade once and it didn’t turn out too well. But it can be used in stews, I suppose, as long as you don’t mind the creaminess of the yogurt. Or you can wash out the yogurt before using.
Terrific content, recipe and presentation. Bravo agha.
Hi mate can you please tell me where do you buy the saffron powder in Sydney thanks
Any Asian grocery store sometimes you can find at Coles, Woolworths and Aldi just check their spice shelf.
Hope this will help 😊
It is also cheaper to buy online, it used to be used as a "joy elixir" just purely drinking it with hot water and a little honey, will give you good dreams
Mediterranean or Persian food markets. Or as other comment suggested, you can order online.
I use company called golden saffron and grind the saffron with 1:1 sugar saffron ratio
Chef my kabobs came out amazing just like the restaurant mama was happy but my rice 🤦🏻♀️ it came out bland and a little mushy. I had it boiled for 7 min to long I think, I strained it and put it back to steam but it tasted like nothing even with a little saffron mix that was not yellow enough
Don’t give up! The Persian rice takes a few times to get right, because every stove top has a different heat profile and every pot is different! To begin with, boil it for shorter amount of time, like 4 to 5 minutes. The amount of salt for 3 cups of dry rice is 4-6 tablespoons. Add more or less and determine your desired amount. When you are ready to throw the brined rice into the boiling pot to cook it, throw the rice and salt brine altogether in there. And I never put the rice back into boiling water after I have strained it.
Why vegetable oil vs olive oil? Just curious
Daniel, most vegetable oils are neutral in flavor (mostly tasteless) vs. olive oil that adds a strong flavor of olives. You do not want that taste added in your marinade. Second reason is that vegetable oil has a higher smoke point than olive oil (more resistant to heat)!
Great recipe Chef, thank you and Happy new year. Your bbq looks impressive too, can you tell me what make it is?
The grill was a Makers Mark (Walmart store brand 😁). Since then I have upgraded to a KitchenAid grill.
Am definitely going to try this in weekend!! Looks so delicious 😋😍 but am confused which recipe is the original one cause I saw other chefs sautéing onions first before adding them to the marinade. Thanks for sharing this recipe 🤗
For marinade the onion is raw! Grilled or sauteed onions lose their needed potency for a marinade. I’m curious where you saw someone cooking onions before adding to Persian joojeh kabob recipe? Please share the link. I’ve never seen anyone do that!
How could I modify this if I don’t have a grill?
Just put a rack on a rimmed cookie sheet and put skewers on the rack. Grill under the broiler; test a few times to get the timing right.
@CafeBagheri this is a genius idea.
Your instructions were fantastic and I have made your recipe a bunch of times and my family enjoyed it a lot. Thank you for you great recipe.
Thank you for your support!
What do you do with the onions after?
I throw them away. I tried using the onion/yogurt marinade mix in a sauce once and it didn’t turn out very good.
Can I just say that you are saving my a$$ as someone who does not know how to cook (for the most part, just too distracted or nervous). I want to know, what can I use instead of butter? Butter is god, but I’m cooking for my husband’s family (half of them keep kosher, and I want to honor that). What the heck can I use for marinating the Joojeh? Also, what can I use for rice, other dishes etc.?
Use mayonnaise instead of yogurt. It’s what the kosher restaurants use. Comes out perfect.
Fabulous Presentation - thanks mate :-)
Great recipe 🙏 - the flavor is amazing! Just a quick question. I used thigh and breast on the grill and the only thing I noticed was it tastes a tiny dry but not tough. Just more of a dry mushy-ness. I didn’t think I overcooked it but it’s definitely not super juicy. What may be the reason for that? I soaked for an hour and marinated for about 3.
The marinade has some vegetable oil in it for this reason. And during the last few minutes on the grill, you baste the chicken with the mixture of butter/saffron/lime juice which should keep the meat moist and juicy. If you don’t overcook, the meat should be quite juicy and tasty!
Died and gone to heaven!
Question: How long does the Saffron Solution last? Is it placed in the fridge or left outside the fridge?
Thank you
Great question. I keep it in the fridge for up to a week. And have kept it for several weeks, too, but it starts losing aroma and potency after a few days and eventually you start seeing a white mold growing on the surface!
Just followed this recipe today. It’s been 23 years since I’ve had it and it tasted exactly like I remember. Merci.
Awesome! thanks for your feedback!
I do not have a charcoal grill, unfortunately. I love the recipe and I know it will taste different in an oven, but is it still possible to bake in the oven? I know the flavour will not be identical. Thank you sir very nice video! Also, do you have a recommendation for what temperature and for how long?
You can absolutely do this joojeh kabob in the oven. I won’t lie to you, it won’t be 100% as good as grilled version but in a pinch and on a rainy day, it beats a lot of other things you can cook in the oven! Preheat the oven broiler to 500 degrees. Use pre-soaked bamboo skewers and broil each side for 10-12 minutes. Baste the meat once every couple of munutes with the basting sauce in the recipe (open and close oven door quickly). Experiment once and see what timing works best for your oven. Enjoy and let me know how it works.
Looks delicious! Are beef and lamb kabobs flavored the same? If not, can you make a video for those?
They are different. Stay tuned for more kabob videos.
Great video - love the recipe! Any tips for cooking this on a gas grill? The texture of the chicken always seems a little off to me. Also, do you have any insight into how to make the red Afghan boneless chicken kabobs you see in restaurants all the time? Seems like it might be similar to the joojeh but slightly different and I can't for the life of me figure it out. Thanks!
Grilling joojeh on gas is similar but the texture itls off how? I have never made the red Afghan chicken. It could be a variation of Indian tandoori?
Joojeh Kabob is the 🐐
No doubt!
Thank you for sharing your gift, making all of these as you guide us.
یا حق، به زودی بیننده های این کانال میلیونی میشوند،
ممنونم عزیز. کیفیت برام مهمه، نه تعداد! عزیزانی مانند خود شما!
I am looking forward to trying your recipe.
I looked at several videos and some chefs use lemon juice. Is it better with lime? Only one video used garlic, as I am a big garlic eater, does it need garlic? Also, for 3lbs of chicken, how much saffron to water should I use?
Lemon juice will do the same. The authentic Iranian recipe does not have garlic in it, but a lot of people add garlic in the Joojeh Kabob marinade, which is great. So, yes, add garlic (and fresh ginger) if you’d like! Make the recipe your own by customizing to your taste and preference!
For 3 pounds of chicken, I would soak about 1/2 Teaspoon of ground up saffron in 4 Tablespoon of hot water for 5 minutes to make the saffron solution. Then use the solution to premarinate the chicken for at least 15 minutes then add the rest of your marinade ingredients! Enjoy!
Amazing man
Looks very good chef. I am curious as to your choice of charcoal and your charcoal pit. Please let me know. Forever grateful.
Use natural lump charcoal. I would avoid using briquettes. Although if that’s what you have it will do! Good luck and send me pics on Instagram and I will post: @CafeBagheri
Is it ok to marinade this over night please? Thank you very much for the recipe
Chicken does not need more than 2-3 hours of marination. The acid in the marinade will start breaking the chicken down!
@@CafeBagheri ok, thank you very much for replying