I decided to revisit my recipe for joojeh kabob by making it more my own recipe, adding more flavors to the marinade to make it brighter (garlic and lemon).

I also wanted to show how to make it in the broiler – which is as easy as making it on the grill.  The main difference is you don’t use skewers when using the broiler (at least my big flat skewers do not fit in my oven).

Served with sumac and Persian rice, this version got the thumbs up from Persian husband and my son – who proclaimed it as “delicious!”

Joojeh Kabob

1/3 cup olive oil

¼ cup lemon juice

1/2 tsp Kosher salt

Freshly ground black pepper to taste

1/4 tsp saffron

1 clove garlic, minced

1 large onion, grated

1 ½ – 2 lbs boneless chicken

4 medium tomatoes (from Highland Orchards or the garden)

Directions

Prepare marinade: mix together olive oil, lemon juice, salt, pepper, garlic, onion & saffron.

Cut the chicken into small chunks (bigger than bite-sized, maybe 2 – 3 bite sized). Pour the marinade over the chicken in a glass dish and marinate in the refrigerator, covered, overnight or for at least 2 hours.

If using the broiler, lay the chicken pieces and tomatoes out on a broiler rack.

Cook under the hot broiler on the highest rack. Cook for about 5 – 10 minutes on each side, checking after 5 minutes.

If using the barbecue, thread the chicken on metal skewers. Thread the tomatoes on a separate skewer. Cook for about 5 – 10 minutes on each side, turning frequently. 

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

Serves 4.