Jujeh Kabab (Joojeh Kabab, جوجه کباب) is a Persian chicken kebab that has lots of fans all over the world. It is the main food that Iranians use at barbeque parties and picnics. It is effortless to find Jujeh Kabab in almost every restaurant. It is typical to serve it with Chelow at official parties such as wedding parties or funerals.
You can find Jujeh Kabab with Lavash bread in Kabab centers and small restaurants.
Joojeh kabab first originated in Iran in Qajar monarchy. Nasereddin Shah was very interested in Kebab. Kabab is the Persian term for grilled.
Joojeh kabab means grilled chicken. But chicken is marinated with some ingredients.
Since past Joojeh Kabab has been made on direct fire in barbeques, however, nowadays it is typical to cook it in an oven or with a pan.
It is also a natural food to carry that you can use it in your road trips or at work as a Joojeh Kabab sandwich in Lavash bread.
Different types Of Jujeh Kabab:
Mainly at Iranian restaurants, there are two types of Joojeh Kabab. Joojeh Ba Ostokhan(chicken with bones) or Jujeh Bi Ostokhan (chicken without bones). You may also find saffron Jujeh kabab which has been marinated in extra saffron. Spicy Joojeh kabab is also available; this type is marinated with lots of pepper.
Jujeh Torsh is one of the favorable kinds which is cooked in a walnut pomegranate sauce in the north of Iran. Moreover, serving it with bread or Chelow can make a difference.
Jujeh Kabab Nutrition facts:
Chicken is the best natural source for protein. Using Jujeh kabab with bread or rice provides a great source of carbohydrates, too. It has 231 kcal per 100 gr. The calorie of rice or bread adds up. It is full of vitamins, especially vitamin C, with 17 mg per 100 gr.
It is one of the scarce foods that contain all vitamins of B, A, E, K and, C.
Unfourtounality there is no vegetarian type of this food, available.
Serving style of Jujeh Kabab:
Iranians usually serve Jujeh kabab with the skewer next to Chelo or inside a Lavash bread. In restaurants, sometimes they separate the skewer. One of the main items that almost always accompanies Joojeh Kabab is grilled tomatoes. To make grilled tomatoes, you need to attach fresh firm tomatoes to skewer and grill them. Grilling other vegetables such as chilli pepper is common, too. If you want to serve it with rice, you have to cook it in Chelo style.
You can either put the kababs in a separate dish or next to the rice.
What are the ingredients?
There is only one main ingredient; chicken. But, you need some other components to marinate the chicken and some other elements to serve with the chicken to make Jujeh Kabab.
To marinate chickens, you need onions, saffron, lemon juice or fresh limes and bell peppers and salt and pepper. For an acceptable taste, you should marinate the chickens for least for 5 hours.
However, I recommend you to marinate it the night before cooking Joojeh Kabab.
You may need some oil if you want to fry them in a pan instead of grilling.
Typically to grill chickens they put it on fire using skewers. They attach 4 or 5 chicken pieces to a skewer and cook it on direct flame. You can also use an oven instead of a barbeque. The cooking process is not long since the chicken cooks well in maximum 20 minutes.
If you are going to fry them in a pan, you can attach them to skewer after cooking. You may grill some tomatoes and other vegetables as side items. Moreover, for an official party, you may need to cook Chelow along with Jujeh kabab and serve Chelo Jujeh.
This recipe is adequate for four people. The preparation time is about 5 hours and the cooking time is 20 minutes. You may prepare a dish of Chelow or bread to serve next to Joojeh kabab.
Jujeh (Joojeh) kabab
- 2 lb schicken (breasts)
- 1 big onion
- 2 tablespoons vegetable oil
- 2 tablespoons yogurt
- ½ cub brewed liquid saffron
- 1 sliced bill pepper
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 fresh firm tomatoes
- some fresh chilli pepper
- Wash and cut the chicken into 3 or 4-inch cubes.
- Peel and slice the onion.
- Slice the bell pepper.
- Place half of the onions and peppers in the bottom of a dish.
- Pout the chickens in the dish.
- Pour the oil.
- Add yogourt (batter yogurt).
- Add lemon juice, salt and pepper.
- Pour saffron.
- Place the rest of the onions and peppers on the chickens.
- Let them marinate for 5 hours.
- Grill the chickens.
- Grill the tomatoes and chili peppers.
- Put them inside bread or next to Chelo and enjoy your meal.
- For a better taste marinate the chickens over the night.
- Adding some butter after the chickens are grilled makes a fantabulous taste.
- Overusing lemon juice while marinating can cause a bitter taste. Add more of lemon juice while eating.