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How to make Chicken kabab barbecue style (Joojeh kabab)
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Ingredients

3 servings

  • 2 cups basmati rice
  • 500g chicken thigh
  • 1-2 tablespoons yoghurt 
  • 1 teaspoon salt
  • 1-2 teaspoons liquid saffron (refer to the related video
  • 1 medium onion
  • 2-3 tablespoons lemon juice
  • 12 metal skewers
  • 6 medium or 12 small tomatoes
  • 1-2 teaspoons somaq
  • 2-3 tablespoons butter 
Directions
  • Cut chicken into small pieces.
  • Wash, clean, and slice onion.
  • Place chicken pieces in a freezer bag.
  • Add salt, onion, saffron, yoghurt and lemon juice.
  • Mix the ingredients in the bag, tie the bag and refrigerate overnight.
  • Prepare your rice (refer to the related videos).
  • Skewer the chicken pieces onto the metal skewers.
  • Place them between 2 sheets of plastic wrap and tenderize them using the back of a knife.
  • Skewer the tomatoes. If you’re using medium sized tomatoes, cut them in half.
  • Arrange the kababs and the skewered tomatoes in a row over a gas or charcoal barbecue, turn them occasionally to ensure they cook evenly.
  • When they’re done, serve on rice with butter and somaq. You can also serve them with bread.
  • You can cook the kababs ahead of time and keep them warm in an oven dish.
  • Nooshe jan (enjoy). 
Tips

You can make this kabab a few hours ahead of serving time, in this case, mix some hot water with butter and saffron and pour over the kababs, cover with foil then place in the oven to keep warm.

Don’t overcook the chicken as it’ll become too dry. 

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