Iranian jujeh kebab
Middle Eats · ♥ 19.8K likes · 999.1K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- saffron
- ¼ tsp salt
- 1 tbsp boiling water
- 2 tbsp yoghurt
Grind a pinch of saffron, about 24 threads, with a quarter teaspoon of salt in a pestle and mortar until it is completely a powder, then pour in one to two tablespoons of boiling water and mix to a golden liquid.
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp turmeric
- 1 whole lime
- 2 tbsp olive oil
In a bowl mix 2 tbsp yoghurt, 1 tsp salt, half a teaspoon of pepper and a quarter of turmeric.
- 1 cloves garlic
- 1 whole onion
Add the zest of a whole lime, 2 tbsp olive oil and the lime's juice, then the saffron water and one clove of minced garlic, and mix to a smooth marinade.
Trim the chicken thighs and split them into three along the seams, or halve smaller ones, then coat with the marinade.
Marinate at least 10 minutes on the counter if rushed; a few hours or overnight in the fridge is much better.
Remove the onions from the chicken, fold each piece in half and load onto a skewer, then run a second skewer through for control.
Skewer method under the broiler
Keep the pieces from bunching up - touching is fine, squashed together cooks slower. Add another skewer with thick slices of tomato.
- tomato
Suspend the skewers across a deep tray so the meat does not touch it, and put it right underneath the broiler set to high for 10 minutes.