how to make joojeh kabab?

joojeh kabab is one of the main Iranian dishes, which is served especially in various ceremonies and camps. Also, in many beach trips or camping outside the city, joojeh kabab is one of the common choices. How to make joojeh kabab that is tasty, aromatic and delicious is a problem that many joojeh kabab enthusiasts have a challenge with. Join us to share the best and most delicious recipe of joojeh kabab with you.

how to make joojeh kabab?

How to make joojeh kabab?

Chicken meat is the main raw material for making joojeh kabab. joojeh kabab can be prepared with bones or boneless. Usually, both types of chicken meat are used to prepare joojeh kabab. The golden secret to making a flawless joojeh kabab is seasoning the chicken before grilling, as well as cooking time. In any case, you are the one who can make a great joojeh kabab by following the tips below.

Ingredients for making joojeh kabab

  • 1 to 1.5 kg chicken breast, thigh or fillet
  • Mayonnaise 2 tablespoons
  • Yogurt extract 2 tablespoons
  • Mustard sauce 2 tablespoons
  • 3 tablespoons of fresh lime juice
  • ½ cup thick brewed saffron
  • 3 onions
  • 1 bell pepper
  • 3 tablespoons of liquid oil
  • Salt and black pepper as desired
  • Butter as desired
how to make joojeh kabab?
how to make joojeh kabab?

how to make joojeh kabab? + home recipe

To make joojeh kabab, you must first choose the right parts of chicken meat. If you want boneless barbecue chicken, you should use parts such as chicken breast or fillet. These parts are easily crushed and can be skewered more easily.

If you plan to have an unforgettable meal, you should pay great attention to the taste of joojeh kabab. First,  peal of the chicken and divide the chicken into 4 parts. If you want a boneless roast chicken, you can remove all the bones. For this, you need to have skills and a very sharp knife. But we recommend that you make the joojeh kababboth with and without bones for a better experience. Parts like shoulder and wings are very delicious in joojeh kabab.

If you are interested in cooking articles, I suggest you refer to ((how to make ghormeh sabzi?))

joojeh kabab recipe
joojeh kabab recipe

how to make joojeh kabab? + check list

  1. Put the prepared meats in a large bowl, then add the prepared saffron to them, mix well until the chicken meat is well colored.
  2. Now cover the lid of the bowl with cellophane and place it in the refrigerator for one hour, after one hour, remove the bowl from the refrigerator and add liquid oil to the mixture.
  3. At this stage, stir the chicken pieces well so that all the pieces are covered with a layer of oil. This helps the joojeh kababto be juicy and soft, and the use of lime does not cause the meat to dry out.
  4. Then add the mustard sauce, mayonnaise, condensed yogurt, lemon juice and some salt and black pepper to the bowl and stir the mixture well until all the ingredients are uniform.
  5. Cut the onion and bell pepper into slices and add to the contents of the bowl. Stir the ingredients and cover the bowl with cellophane again.
  6. Let the roast chicken ingredients sit in the fridge for at least 4 hours to fully flavor. It is best to refrigerate the ingredients the night before.
  7. Remove the joojeh kabab ingredients from the refrigerator and skewer them. It is better to put boned pieces such as shoulder and wings together and boneless pieces together in one skewer.
  8. When the skewers are ready, you need to prepare the fire. It is better to use a barbecue. The heat of the coals should be uniform. Arrange the skewers and sprinkle some salt on them.
  9. Turn the skewers every few moments so that the meats cook evenly. You can also grill some tomato and green pepper skewers along with the joojeh kabab skewers.
  10. When the skewer is done, melt the butter and brush it on the meat. joojeh kabab can be served with rice or bread.

What should we do so that the joojeh kabab does not become hard and dry?

One of the most important reasons for hard and dry joojeh kabab is salt and lemon juice. If you add salt and lemon juice before covering the pieces of chicken meat with liquid oil, eventually the joojeh kabab will be hard and dry. So, it is better to cover the chopped pieces of chicken with liquid oil in the first step of preparing joojeh kabab.

If you are interested in cooking articles, I suggest you refer to ((how to make gheymeh?))

Important tips for making joojeh kabab

In order for your joojeh kabab to be tasty, colorful and good-looking, it is better to follow all the tips of flavoring the meat carefully, while also chopping the pieces of chicken meat in the same shape and size so that they have a pleasing appearance.

The important thing in cooking a juicy and delicious joojeh kabab is the gentle and uniform distribution of heat. Therefore, it is better to first spread the coals evenly in the barbecue and then rotate the skewers frequently while making the joojeh kabab. Too much heat will cause the meat to burn, but the inside will remain raw, so the heat must be gentle and uniform.

Before preparing joojeh kabab on the fire, all the side dishes such as bread or rice should be ready and everything should be ready to serve, if the joojeh kabab be cold, it will not have a pleasant taste. So prepare the preparations first, because the cooking time for joojeh kabab is not very long.

source : joojeh kabab recipe 1403/02/23

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