Persian Chicken Skewers (Jujeh Kebab)

My Persian mother in law taught me how to cook this dish of Persian Chicken Skewers (Jujeh Kebab) and it’s a firm favourite at our house. Hosni didn’t speak English and at that time I didn’t know a word of Persian, but somehow through miming and bonding through a love of food, she shared her love of cooking to me. So today, whenever I cook something Persian inspired, though she’s no longer with us, her memory lives on.

In Persian, Jujeh means chicks, but that doesn’t mean that the recipe uses baby chickens. It simply refers to the tenderness of the meat.

Chicken cooked this way is unbelievably tender and fragrant and has a nice golden colour. The meat is juicy and the flavour is just simply mouth watering. This dish pairs so well with grilled tomatoes and rice with lots of butter.

I’ve also tried this chicken kebab at a famous restaurant in Mashad, Iran where my husband’s family come from. I even talked to the owner asking for his secret recipe. I was told that the secret was in using the best Iranian saffron available. While the restaurant chicken was good, nothing beats my mother in law’s Jujeh Kebab.

What you need for Persian Chicken Skewers

• Chicken

You can use any chicken pieces, but I tend to use thigh cutlets. I find this cut results in a juicier cooked meat than breast for example. Slice them into equal sized pieces for ease of cooking.

• Saffron

Saffron is the costliest spice in the world and the best ones are from Spain and Iran. It takes 70,000 crocus flowers to produce about 450g of dried saffron. It’s used in cooking for its exquisite flavour and intense yellow colour.

• Turmeric Powder

Turmeric powder is made from the dried rhizome related to the ginger family. It is slightly pungent and imparts a yellow colour .

• Pantry /Fridge Staples
  

Garlic, Onion, Cooking Oil,Salt and Pepper, Chicken Stock Cube(optional), yoghurt (optional) .My mother in law’s recipe uses Vegeta, which is a kind Vegetarian Stock Powder, available at most delis and major supermarkets.

How to…

• Slice the chicken into uniform pieces about 2 x 1 inch. If the thigh is thick, slice into a thinner piece.
• Marinate chicken pieces in the marinade mix. Set aside for at least an hour.
• Prepare the side dishes that you’re serving with the chicken. Rice takes approximately 45 minutes to cook.
• Thread chicken pieces into skewers. Brush with yoghurt if using. This is optional of course. Careful if you add yoghurt. Cook on medium low, otherwise the yoghurt burns before the chicken is cooked. I sometimes cook them without the skewers and it’s just as delicious. It’s just easier to turn with skewers. Grill and serve.

What to serve with Jujeh Kebab…

• Persian Saffron Rice

I first tried this chicken bbq with the very aromatic saffron butter rice and I feel it’s not complete without it. There’s something about saffron and butter that makes this rice truly special. In the Persian restaurant I tried, the rice was served with raw egg on top. I wasn’t really a fan, for me the dish was already perfect without the egg topping.

The rice takes about an hour to cook. Prepare the rice first and all the other sides before cooking the chicken so everything will be ready together. Recipe for Persian Saffron Rice here . https://mamalolacooks.com/persian-saffron-rice/

• Flat Bread

If for some reason you don’t like rice, flat bread is a close second.

• Grilled Whole Tomatoes/Chillies

Cook whole tomatoes/chillies in the grill until skin is blistered . Allow one per person.

• Green Salad

A simple salad of of greens with a vinaigrette dressing complements this bbq. Nothing too complicated.

• Marinated Spanish Onion with Sumac

Finely slice one Spanish Onion. Add a tablespoon of white vinegar and set aside to marinate. Drain the vinegar and pat dry with a paper towel. Sprinkle with Sumac Powder. Sumac is made from the dried ground sumac berries. This fragrant spice has a slight acidic taste like lemon and is mostly used in Middle Eastern cuisines. Now available from most Woolworths and Coles in the spice aisle. You can substitute this with paprika if you can’t find Sumac.

• Garlic Yoghurt with Cucumber

To one and a half cup of Greek yoghurt, add 2 cloves of finely minced garlic. Grate 1 small Lebanese cucumber . Squeeze out excess liquid from cucumber and mix this in with yogurt. Add salt and pepper to taste.

• Pickles

Any type of pickles will do. I do love the mixed vegetable pickles (torshe) to serve with this dish.