Joojeh (Chicken) Kabob

Lunch is one of my favorite things when we are in Iran. Most days it means kabobs; and for me that is joojeh, or chicken, kabobs.

So simple, yet so tasty. The red powder on top is sumac, what a wonderful flavor that adds! There is also a grilled tomato and some pickled olives on this plate.

As you have probably noticed, I do not cook much meat, and when I do, it is not usually the main star of the meal. But I make an exception for joojeh kabob.

I also really enjoy the intense kabob spears we use to make them. It feels very medieval – don’t they look like there should be knights and dragons around?

You can use any metal skewers, but the width of these helps to hold the chicken in place.

Joojeh Kabob

slightly adapted from Roxana & Farzin Mokhtarian

1/2 cup olive oil

1/2 tsp Kosher salt

Freshly ground black pepper to taste

1/2 tsp saffron (optional, but it really adds to the flavor)

1 very large onion, grated

2 lbs boneless chicken

4 medium tomatoes

Directions

Prepare marinade: mix together olive oil, salt, pepper, grated onion & saffron.

Cut the chicken into small chunks (bigger than bite-sized, maybe 2 – 3 bite sized)

Marinate the chicken in a glass dish in the the refrigerator, covered, overnight or for at least several hours.

Thread the chicken on metal skewers. Thread the tomatoes on a separate skewer.

Barbecue for about 5 – 10 minutes on each side, turning frequently.

It can also be made in the oven using the broiler (not with our skewers though). Place the chicken under the hot broiler on the highest rack. Turn frequently.

Serve with basmati rice with sumac on the table. Enjoy!

Serves 4 with large servings.