Iranian style chicken kebab – Joojeh kebab recipe

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I’ve been dreaming about Iran travel since elementary school and sometimes I still ask myself, how the heck is even possible, I still have not traveled there. Well, I guess it was just not meant to be and more I think about it, more clear my answer is. I know now, that Iran is waiting for me, but the wait is for an overland travel with our 4-wheeler, which will start in Slovenia.

Today post is not about Iran travel, nor about my dreams about it, but it’s about a typical Iranian food – joojeh kebab. I guess everyone who already was in Iran, know the joojeh kebab, as it is one of the most common street food, you can get there.

You might be asking yourself, why I am even talking about Iranian food, if I was never in Iran. Well, the reason is our 4-wheel drive (yes, again its fault!). Ever since Simon and I bought it, we have met many overland travelers and one of them was also Mitja, who had some friends from Iran visiting and we went on a cool off-road trip for the weekend together. The trip around Slovenia was great and at the end, we were surprised with a typical Iranian food dinner by our two new Iranian friends – it was joojeh kebab.

I loved it – the color, the taste, the smell…. Everything was so delicious that I just had to get the recipe.  Luckily I did get it and 2 weeks later, Simon and I did the joojeh kebab at home.

Surprisingly it is not even hard to make it and everyone who likes to cook and enjoy eating exotic food, we are revealing this well kept secret now.

Joojeh kebab – Iranian chicken kebab recipe

  • 500 grams of skinless chicken breast, cut into small peaces
  • 1x grated onion
  • 1x cup of plain yoghurt (whole-milk)
  • 3-4 tablespoons of good olive oil
  • 3-4 tablespoons of fresh squeezed lime or lemon juice
  • 1 teaspoon of powdered saffron
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 pinch of red pepper powder (optional)
  • Skewers for the meet

Mix in a bowl yoghurt, grated onion, olive oil, lime/lemon juice, pepper, salt and powdered saffron (dissolved in 2-3 tablespoons of hot water first). Try the mixture and if you think it needs more seasoning add salt, pepper or lime/lemon juice.

Put the cut chicken into a larger bowl and pour the mixture over it. The mixture should cover every chicken peace and when that is taken care for, put everything in the fridge for at least 6-8 hours.

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Chicken breast prepared for marinating (joojeh kebab)

After marinate, put the chicken on the skewers (original should be metal, but if you only have wooden ones, that will do well too). Put them on a hot grill until they are nicely grilled.

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Marinated chicken ready for grilling (joojeh kebab)

You can also add some fresh paprika or tomato and onion between the meet pieces on the skewer or just put the veggies on them separately and grill them as well.

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Grilled vegetables goes great with chicken kebab (joojeh kebab)

The joojeh kebab is served with rice or bread (as a sandwich). It goes well with yoghurt-herbs sauce and different sorts of salad (potato, cucumber, tomato etc.).

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Finished chicken kebab Iranian style (joojeh kebab)

Good appétit! 😉

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