Saffron chicken Kebab. Chicken: Joojeh means young chicken, and this Persian kebab would taste the best if made with young and organic chicken. Bloomed saffron: Don't use saffron threads directly in the marinade. Learn how to bloom saffron for maximum flavor, color and aroma.
Serve these succulent saffron chicken skewers over a bed of Dilled Rice, or wrap them in freshly baked Lavash or Pita Bread. Quick and easy, classic Persian saffron chicken kebabs (joojeh kabob) is marinated in a simple yet flavourful saffron and lemon marinade for that classic Iranian flavour. These Persian kebabs are lemony, juicy and tender, and so delicious. You can have Saffron chicken Kebab using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Saffron chicken Kebab
- It’s 400 g of minced chicken.
- Prepare Pinch of dried saffron.
- You need 1/2 tsp of crushed chilli flakes.
- You need 1 tsp of onion powder.
- It’s 1 tsp of olive oil.
- You need 1 tsp of garlic powder.
- Prepare 1 tbsp of parsley.
- Prepare 1 tsp of turmeric.
Meanwhile, pop your flatbreads in the oven to warm through. Joojeh kabab is a classic chicken kebob recipe from Iran. Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon. Don't skip the marinating time – it tenderises the chicken and infuses it with an unforgettably tangy, aromatic.
Saffron chicken Kebab instructions
- Mix all the herbs and spices with the oil and chicken in a bowl..
- Let it marinade in the fridge for at least 2 hours..
- Pre-heat the oven to 170°c..
- Take a small handful of the chicken mixture and pat and roll them into small patties..
- Place them on a foil lined oven tray and cook at the centre of the oven for 15 minutes or until lightly browned and cooked through..
- Serve with persian rice. I use the recipe from the Saffron Tales by Yasmin Kahn..
Add the chicken to the mixing bowl. This saffron chicken recipe is different from Persian chicken kebab. Both have saffron but this Persian chicken recipe is made in a pan whereas the kebab is made on charcoal grill. You need to bloom saffron for this recipe as saffron shouldn't be used as a strand. This kebab is usually served at parties such as wedding ceremonies.