Best Persian Chicken Kabobs Recipes

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

PERSIAN CHICKEN KABOBS

Steps:

• Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender.
• Add olive oil and process until well mixed.
• Combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (I just put it in a bowl and toss it periodically). Let marinade for at least 30 minutes, but longer is ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer.
• Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. I usually have my grill up to high, so the chicken only takes about 12 minutes total.

PERSIAN CHICKEN KABOBS

Steps:

• 1. Cut each chicken into 10 pieces. Wash and pat dry pieces chicken. In a large bowl, combine half the saffron and 1 c lemon juice, the onions and 2 tsp salt. Beat well with a fork. Add the pieces of chicken and baste with marinade. Mix well, cover and marinate at least 6 hours and up to 2 days in refrigerator.
• 2. Start a bed or charcoal at least 30 minutes before cooking. Let it burn until the coals are evenly lit, or heat the oven broiler. Spear wings, breasts and legs on separate skewers because they require different cooking times. Melt butter in small saucepan. Add juice of 1 fresh lemon and remaining saffron.
• 3. Grill kabobs for 8 to 15 minutes, putting the legs on first, then the breasts and wings. Turn occasionally. When cooked, paint with butter mixture. The chicken is done when the juice that runs out is yellow rather than pink. Remove broiled chicken from skewers. Arrange on serving platter. Garnish with limes cut in half and sprigs of parsley. Serve immediately with bread, fresh herbs or French fries.

GLUTEN-FREE PERSIAN CHICKEN KABOBS

Steps:

• Soak skewers in water 20 minutes. Heat gas or charcoal grill.
• In a small bowl, beat Honey Yogurt ingredients with whisk. Cover and refrigerate.
• In large bowl, beat half of the lime juice, the oil, salt, cardamom, cinnamon, cumin, ginger and cloves with whisk. Add chicken; toss to coat. On each skewer, alternately thread chicken and onion, starting and ending with chicken. There should be 5 or 6 pieces of chicken on each skewer.
• Place kabobs on grill over medium-high heat. Cover grill; cook 3 to 4 minutes on each side or until chicken is no longer pink in center. On each of 4 serving plates, place 1/2 cup rice and 2 kabobs. Drizzle with remaining lime juice, then drizzle each plate with 2 tablespoons honey yogurt. Top with chopped mint.