Persian Grilled Saffron Chicken بهترین جوجه کباب (Joojeh Kabob)
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- This video features the steps to make the best Joojeh Kabob (Persian/Iranian grilled saffron chicken). This is most definitely going to become your favorite go-to grilled chicken recipe.
#CafeBagheri #JoojehKabob #PersianGrilledSaffronChicken #PersianFood #IranianFood #Saffron #Chicken #GrilledTomatoes #GrilledChicken #Goejeh #جوجه #کباب #جوجه_کباب
All original music in this video by Alex Bagheri ( / 4stringalex )
© 2020 The Bagheri Group, LLC.
NOTE: Full recipe for Persian Joojeh Kabob is placed in the first comment below.
Persian Joojeh Kabob Recipe
Grilled saffron chicken (Joojeh) with grilled tomatoes (Goejeh)
Serves: 6
INGREDIENTS:
4 lbs. Boneless, skinless chicken breast or thigh meat (6 regular breasts or 4 super-large breasts)
1/2 tsp Ground saffron
1 large White onion, thinly sliced (not shredded)
1 ½ cups Plain yogurt (we use non-fat yogurt)
3/4 cup Fresh-squeezed lime juice (divided; 1/2 cup for marinade and 1/4 cup for the basting sauce)
3 tbsp Vegetable oil
2 tbsp Butter (for the basting sauce)
Flatbread or Persian Lavash bread
6 Firm Roma tomatoes (1 per person)
Salt and fresh ground black pepper
NOTE: You can add a small amount of salt in the marinade and add more on the grill if it needs more. After you have made this kabob a few times you will know how much to add in total and add it from the start.
YOU WILL ALSO NEED:
• Charcoal or gas grill (grates removed, so you can rest skewers on the front and back edges)
• 7 flat stainless-steel skewers. If you can’t find stainless steel skewers, use bamboo wooden skewers, soaked in water for 30 minutes ahead of grilling. The problem with non-flat skewers is that they don’t rest flat on one side to allow meat to cook as intended (they roll back). If you decide to use round/needle shaped or bamboo skewers, place the grill grates back on to be able to cook one side or the other of chicken skewers.
• Two large bowls for preparing and mixing chicken and marinades.
• A brush to apply the basting sauce to the meat on the grill. A silicon brush is ideal for this task.
• Have some flatbread (such as Persian Lavash Bread) ready to put under the chicken kabobs in the tray/plate where you store them as they come off the grill. Flour tortillas work well for this purpose. The “bread under the kabob” (Noon-e Zir Kabob) is considered a delicacy! You must try it to believe it!
DIRECTIONS:
MAKE THE SAFFRON SOLUTION:
Grind saffron threads as fine as possible in a spice grinder or pestle & mortar.
Measure 1 teaspoon of ground saffron.
Add the ground saffron to ¾ cup of hot water and stir a few times.
Let saffron brew for at least 5 minutes before using.
NOTE: Never use saffron threads in your food. Always grind saffron threads before soaking in hot water to extract the maximum color and flavor from the expensive saffron!
PREPARE THE CHICKEN:
We can cut the chicken in different shapes and sizes to put on the skewer. The most common styles are (1) Cut chicken in rectangular shaped pieces about the size of a matchbox or (2) Cut chicken breast in slices that resemble a chicken tenderloin.
If you are using boneless chicken thighs, then you can only cut the rectangular shapes.
Once all breasts (or thighs) have been cut, put all the pieces in a large bowl.
PRE-MARINATE THE CHICKEN IN SAFFRON SOLUTION:
Add all but 2 Tablespoons of the prepared saffron solution to the chicken in the bowl and stir to coat all pieces. Cover the bowl and place in the refrigerator for at least one hour.
START MAKING THE MARINADFE:
Put the yogurt, ½ cup of the lime juice, vegetable oil and sliced onions in a large bowl and mix thoroughly. NOTE: Shredded onion is not recommended for this marinade because it burns on the grill and makes you think your chicken is ready before it really is!
MARINATE THE CHICKEN
After an hour, add the onion/yogurt marinade to the pre-marinated chicken. Stir well.
Put the chicken back in the refrigerator to chill for at least 1 hour, and no longer than 4 hours.
NOTE: I prefer adding the SALT and PEPPER on the chicken AFTER it has been marinated. After the marination time has completed and before you put the chicken pieces on skewers, apply a generous amount of salt and black pepper on all sides of chicken pieces and massage them to absorb it. Adding salt early tends to toughen the chicken.
MAKE THE BASTING SAUCE:
Put 2 tablespoons remaining saffron solution, the remaining ¼ cup of the lime juice and 2 tablespoons of butter in a ramekin and microwave to melt the butter and warm the mixture.
Stir thoroughly and set aside.
START THE GRILL FIRE
I prefer grilling Joojeh Kabob on charcoal fire, but it can be done on a gas grill as well, just ensure your grill is pre-heated at the highest possible temperature.
To ensure your charcoal is ready and at optimal high heat, start the charcoal fire right before you start putting the chicken on the skewers.
SKEWER THE CHICKEN
If using tenderloin-shaped chicken pieces (cut from breasts), the best way to put them on the skewer is to roll them in a spiral shape. Start from the thinner part of the chicken tenderloin and finish the twist with the thick end, making sure the chicken is firmly on the skewer.
Each skewer should hold 4-5 pieces of spiral-shaped chicken.
Apply SALT & PEPPER on all sides of skewered chicken (to taste).
If you cut the chicken in rectangular pieces, spear 5 to 6 pieces on the skewer.
OPTIONAL: Add bell peppers or onions between the chicken pieces on the skewer. This enhances your presentation and adds some tasty and healthy sides to your meal.
SKEWER THE TOMATOES (GOEJEH)
Cut the Roma tomatoes in halves.
Place the halves on skewers.
Apply salt and pepper on both sides.
GRILL THE CHICKEN:
Make sure chicken is room temperature before you start grilling.
Lay the chicken skewers on the grill, resting on the front and back edges about half an inch apart. Tomato skewers can go on the grill at the same time, if your grill is large enough.
Otherwise cook the chicken skewers first and then cook the tomatoes. See the next section, GRILLING THE TOMATOES.
Cook the skewers for about 2-3 minutes on the first side.
Turn the skewers and cook the other side for 2-3 minutes.
Close the lid to ensure thorough cooking but be mindful of flareups. Lean chicken should not cause flareups but once you start basting with the butter saffron sauce you will see flareups that you have to manage.
After both sides have been sealed and you’re starting to see some brown color, start turning the skewers once a minute and basting lightly with the warm butter/lime/saffron sauce. The basting sauce intensifies the signature Joojeh Kabob flavor and keeps the chicken moist.
NOTE: When brushing the basting sauce on, do not drench the chicken; just apply a nominal amount of sauce with each pass. This ensures you do not have excess butter dripping down to cause flareups.
Turn skewers and arrange them as needed to prevent burning the meat.
During the last minute of cooking, use a pair of kitchen shears to snip the unsightly burnt tips off all chicken pieces.
NOTE: Every grill has a different heat signature/level so you may have to experiment and learn how/what your grill does with Joojeh kabob. You may have to ruin a batch or two to master how long to cook and how hot the fire should be. Once you master the heat and timing on your grill, you will enjoy GREAT Joojeh kabob for a long time!
At the grill, have a serving dish lined with flatbread/tortillas ready to collect the kabobs as they come off the grill.
Once the chicken is cooked and ready, take the skewer(s) off the grill and push the chicken pieces off the skewer onto the bread. The bread under the kabob (Noon-e Zir Kabob) is a tasty delicacy and often fought over!
NOTE: To avoid burning your hand as you remove the hot chicken, use a folded piece of bread or a fork to push the pieces off the skewer onto the serving plate.
Tent with a piece of foil to keep the chicken warm until the rest of the chicken and tomato skewers are done.
GRILLING THE TOMATOES:
Place the tomato skewers on the grill for 3-4 minutes on each side, or as long as it takes to get a sexy dark brown char on both sides, especially the skin side. It’s okay if you get a burn on the skin side of the tomatoes because people usually remove the burnt skin before eating.
NOTE: Apply the saffron/lime/butter basting sauce on the tomatoes as well.
SERVING SUGGESTIONS
Joojeh Kabob and grilled tomatoes are best served right away but are also tasty for several days as leftovers.
Enjoy Joojeh Kabob with grilled tomatoes (Goejeh), Persian saffron rice, and a salad. You can also wrap the Joojeh Kabob in flatbread with fresh herbs and grilled tomatoes and eat as a sandwich! Common herbs to serve with Joojeh Kabob are basil, green onions, parsley, tarragon and fenugreek.
Enjoy!
simply awesome..
@@miltonmicrosoft Thank you Milton! I appreciate it.
Hi which would you consider a better option? Using lime juice or Lemon juice and mayonnaise or yogurt . Also would it not be possible to put the juice of a onion on the chicken . Is it going to burn that much ? .
Hi Chef, I am intrigued with your kabob recipe and would love to make this. Where do you buy your saffron?
Very good recipe given in great detail and generosity. Thank you. I love Persian food.
Thank you for such a clear and working recipe! It happened so that i marinated it for two days as the guests couldnt make it the first day. God!! The chicken was divine. I also dropped two whole thighs and chicken wings and grilled them separately. Awesome!!! God bless you
Alex - this is the most amazing recipe I have seen for the Joojeh Kabob! You solved a major problem - marinate with saffron first. Excellent recipes = thank you for sharing!
Thanks Mr. Noorani!
I have been making joojeh kebabs for a couple of years now and this video gives me some great advanced tips that I will try. I typically serve with a potato tahdig and cucumber-mint yogurt. The combination of flavors is quite possibly my fav out of any dish that I can think of.
So nice of you to create the videos .. great job
Your channel just lit up my life man! I've always loved Iranian food and culture, and I love my charcoal grill, and you bring those two things together beautifully and get me excited to cook! Cheers from a Greek-Canadian :)
Fantastic recipe. I made it and it was a BIG hit with our family and guests! Thank you! 👌
your channel is a goldmine of great recipes and knowledge i'm happy i found this channel
Thanks for watching!
I learn from other country’s food from people who originate from it; will be cooking this for sure.
Just followed this recipe today. It’s been 23 years since I’ve had it and it tasted exactly like I remember. Merci.
Awesome! thanks for your feedback!
Beautifully made! Super clean and delicious looking. Great job! Thank you 🌹👍
Thank you Ron.
Great tip using the whole onions vs shredded. My joojeh kabobs came out perfect every time I've made it. You still get a lot of onion flavor!
دست شما درد نکند و خسته نباشی جوجه کیاب عالی و با طرز خرد کردن و درست کردن و پختن خیلی خوب و با حال و بی نظیر 🙏 خیلی با حالی داداش 😊
Wow, That was a Awesome explanation , Thanks Chef
یا حق، به زودی بیننده های این کانال میلیونی میشوند،
ممنونم عزیز. کیفیت برام مهمه، نه تعداد! عزیزانی مانند خود شما!
Look delicious I love Persian food 🍱 ❤😊
As mentioned ....prepping this....big shout out thank you chef 🏴🇦🇲👨🏻🍳from Bournemouth , The Solent England
Omg I am so glad I found your channel love your recipe thanks 🙏👍
Great video, presentation, information and instruction. Subscribed. Love and respect from England UK ❤
My man this is some PRO level stuff, well done!
Thank you Kambiz jan. Thanks for watching and sharing the video with others. 🙏🏼
Looks amazing, headed out to get saffron now! YUM.
Terrific content, recipe and presentation. Bravo agha.
❤it Our favourite recipe.Thanks for for the genuine recipe.IA we will try to follow.
Written recipe is placed in top comment.
You sir just earned yourself another sub😄🇮🇷
Awesome. Thanks for your support.
i always prefer beef kebab over chicken HOWEVER... nothing tops how aesthetically pleasing chicken kabob looks!
Amazing
First time visiting your channel and already a fan. Watched your koobideh kebab recipe too. Beautiful ❤️
very good video. aghayeh bagheri damet garm
Thanks chef , this looks amazing and thanks for the tips and tricks
Happy new year
God bless
Greetings from Dallas Texas
Thank you Michael; wishing health and happiness for you and your family!🌺🎉🙏🏼
Thank you for explaining! I make the Kabob how you said that. How are you explain it was awesome thank you so much!
Enjoyed your receipt, and appreciated your tip about not shredding the onions! My husband taught me to make joojeh kabob many years ago, lost him to heart attack in 2012, brings back sweet memories.
Bless his soul. ❤️🌹
Wow now that looks the business 👏 can't wait to try this in the summer. Greetings from England 👌👌👍👍
Thanks. Best wishes!
Really looking forward to making this this week! Thank you so much for this video!! 😋
Great chef lots of love from India🇮🇳🇮🇳🇮🇳 🙏🙏🙏
I need to try this! Can’t wait to buy a grill and make this. Love me some joojeh 🤤
what a great chef...thanks for posting this great video
Thank you Paul.
Joojeh Kabob is the 🐐
No doubt!
Thanks for your recipes baradar. Love them 💕
Thank you for the step by step recipe. Will be trying this recipe soon 😊 new subscriber here!!
Written recipe is in the first comment here.
This recipe is sooooo amazing
👏🏼😍
I used the chicken and marinade in a casserole and cooked/grilled it in the oven. First put a tin foil over and the second half grilled it. The sauce with the onions is soooo delicious and the meat comes out juicy. I thank you so much for it. Tastes a bit like kabab hosseini.
I love kabob hosseini; need to do a video on it!❤️
Say more please. What exactly do you do? I'm in Toronto and can't grill all year round. Thank you
Thank you for explaining your recipes in detail! I made this and it was a huge hit at my house!🙂
Could you please, please show us a video of my favorite Adas Polo? Thank you!
Adas Polow is on the list!
This is amazing, thank you so much for sharing. Looking forward to making this on the BBQ
It looks beautiful and delicious 😋
Oh my gosh, my mouth is watering ....stop it!
His English is very clear.
I bet urs ain’t
MashAllah can’t wait to try it!!
Aide shoma mobarak. Will deffinetly try. Merci
Very Awesome Chef Ben! I went out and bought those same kink of skewers and did the Kefta with them, now I'm exited to do this recipe!
Thank you for this recipe and for the saffron rice (tahdeeg) recipe. Just tried it and I won't have to go to Moby Dick take out here in Virginia anymore.
great video, very simple and delicious
Thank you!
You are Brilliant Ben!
Looks amazing will try this soon.
Send me a picture when you make this chicken!
I love kabob!!! Please also show us how to make the rice. Also one of my favorites.
We have a video on Persian Saffron Rice here: th-cam.com/video/GYkOrezkKW8/w-d-xo.html Hope you enjoy!
Am definitely going to try this in weekend!! Looks so delicious 😋😍 but am confused which recipe is the original one cause I saw other chefs sautéing onions first before adding them to the marinade. Thanks for sharing this recipe 🤗
For marinade the onion is raw! Grilled or sauteed onions lose their needed potency for a marinade. I’m curious where you saw someone cooking onions before adding to Persian joojeh kabob recipe? Please share the link. I’ve never seen anyone do that!
Very nice... I lost my Persian skewers so I'm doing this with chicken legs on the grill today.
Oh no! Have you looked on Amazon? You may be able to find some at a discount.
Very nice ❤ looks delicious 😋
Absolutely Marvelous 😊
I love your video. Thanks
Thank you, I learned a lot!
Nice work 👍🏻 کارت درسته
فدا مدا! سپاس از حمایتتون!
خیلی چاکریم 🙏🏻
Thank you for sharing 🙏
1:36 is the start
Thank you it looks very good 👌
Great recipe and tips. Ty!
Thanks for watching!
It is indeed beautiful 🤩
Please please make a koobideh guide sometime, I'd really like to learn new tricks there! :)
Koobideh video is coming soon!
Good recipe 👍👍👍👍👍
Thank you!
Look forward to making your kebabs. I only wish I could print out your instructions. Thank you for sharing.
The full detailed recipe is posted in the first comment here. You can copy and paste into a Notepad or Word document and save/print. Let me know how it goes.
I would love to send you picture of the cook. I just bought a kebab attachment to my rotisserie that works on my Big Green Egg. The kebab came out fantastic and the tomato’s came out perfect too. We also did your recipe for the Persian salad. All I can say it was a game changer. Thank you so much.
@@stuartwarneck6855 name of your grill please
Perfect Joojeh. Love it
Thank you chef! 🙏🏼
Yes! Looks so good!
Thank you for watching and sharing with your friends!
Amazing man
I don't have a grill, but this was really good broiled in a wire-rack (without any skewers). Interesting note about not adding salt to the marinade. Conventional wisdom says it would be best to get the benefits of brining chicken by adding salt during the marinade, though I am tempted to compare. Possible if you overdo it you get the sausage/springy/ham effect?
Salt draws out moisture from anything it comes in contact with. So, it makes sense to add it last. Since an hour or two is all you really need for marinating in this recipe, you can go ahead and add the salt with the rest of the marinade ingredients; should be fine!
So delicious, yum!
bah bah ostad.
Love the recepie❤
thank you for sharing ....
Thank you for watching! 🙏🏼🎉
Looks delicious! Are beef and lamb kabobs flavored the same? If not, can you make a video for those?
They are different. Stay tuned for more kabob videos.
Bahbah 🫶🏽😍
jojeh= Cornish hen, so jojeh kabob is different than chicken breast kabob!!
it is baby chicken with bone!
but is a great recipe for chicken kabob, and great fine notes ,great video over all
Go to Iran and this is what you’ll get when you order joojeh kabob. Now if you order akbar joojeh you will get a whole Cornish hen.
@@user3161 I was born and raised there
you need to learn the meaning of the word JOJEH first!
@@ahoorakia I’m also Iranian. You will generally find boneless skinless chunks of meat, bone in isn’t as common.
@@user3161 what you described is chicken kabob, not joojeh, common or not common, does not change the meaning of the food
it's common people think ABGOOSHT and DIZI are the same!!
but the fact is the clay or stone that make the ABGOSHT in it is called DIZI!!
t still does not change the fact that dizi is the cookware not food!!,LOL
@@ahoorakia yavash..
Great recipe Chef, thank you and Happy new year. Your bbq looks impressive too, can you tell me what make it is?
The grill was a Makers Mark (Walmart store brand 😁). Since then I have upgraded to a KitchenAid grill.
Dude this time I like this recipe 😂
Thanks dude!
@@CafeBagheri Dude , I love your sense of humor.
Love it thanks
I need a "Cafe Bagheri" shirt please.
www.cafebagheri.com/shop
Looks very delicius thankyou🙏I will maked😍 is for the ground beef the same Ingredients??
No, we have a Koobideh Kabob (Ground beef) video in the works, a similar kabob with beef or lamb would have to be marinated in various spices and cooked on skewers, in pretty much the same way (also known as Chenjeh kabob).
Genius
Good job
Thanks i made it it became nice
Awesome!
Thanks for sharing this wonderful recipe and video. Do you have any tips on how to do the marinade without yogurt? I have some lactose intolerant folks in my family!
Can you use Mayo? In fact, mayonnaise is even better than yogurt for Persian Joojeh marinade.
Recipe chicken joojeh kabob chef Cafe BBagheri
Great video - love the recipe! Any tips for cooking this on a gas grill? The texture of the chicken always seems a little off to me. Also, do you have any insight into how to make the red Afghan boneless chicken kabobs you see in restaurants all the time? Seems like it might be similar to the joojeh but slightly different and I can't for the life of me figure it out. Thanks!
Grilling joojeh on gas is similar but the texture itls off how? I have never made the red Afghan chicken. It could be a variation of Indian tandoori?
I do not have a charcoal grill, unfortunately. I love the recipe and I know it will taste different in an oven, but is it still possible to bake in the oven? I know the flavour will not be identical. Thank you sir very nice video! Also, do you have a recommendation for what temperature and for how long?
You can absolutely do this joojeh kabob in the oven. I won’t lie to you, it won’t be 100% as good as grilled version but in a pinch and on a rainy day, it beats a lot of other things you can cook in the oven! Preheat the oven broiler to 500 degrees. Use pre-soaked bamboo skewers and broil each side for 10-12 minutes. Baste the meat once every couple of munutes with the basting sauce in the recipe (open and close oven door quickly). Experiment once and see what timing works best for your oven. Enjoy and let me know how it works.
thank you for sharing
thank you for watching! 🙏🏼
i cant find the actual recipe...???
It’s the pinned comment!
What do you do with the onions after?
I throw them away. I tried using the onion/yogurt marinade mix in a sauce once and it didn’t turn out very good.
Why vegetable oil vs olive oil? Just curious
Daniel, most vegetable oils are neutral in flavor (mostly tasteless) vs. olive oil that adds a strong flavor of olives. You do not want that taste added in your marinade. Second reason is that vegetable oil has a higher smoke point than olive oil (more resistant to heat)!
We lived in Tehran for 3 yrs...this is one of my favourite kababs from Iran...I made it previously and going to make it for my guests ..now will follow your tips and tricks! Thank you
Awesome! Thanks for watching and sharing the video link with your friends.
excellent know how. with one defect: man you dont have to bow down to American style barbecue - for anyone who has been to the orient we know its the other way round: fantastic food with b rate grills but with grade a know how handed down through generations. thanks for your politeness and delicacy
Iran ❤️🇮🇷🇮🇷🇮🇷🇮🇷🇮🇶🇮🇶🇮🇶❤️❤️❤️❤️
Great recipe 🙏 - the flavor is amazing! Just a quick question. I used thigh and breast on the grill and the only thing I noticed was it tastes a tiny dry but not tough. Just more of a dry mushy-ness. I didn’t think I overcooked it but it’s definitely not super juicy. What may be the reason for that? I soaked for an hour and marinated for about 3.
The marinade has some vegetable oil in it for this reason. And during the last few minutes on the grill, you baste the chicken with the mixture of butter/saffron/lime juice which should keep the meat moist and juicy. If you don’t overcook, the meat should be quite juicy and tasty!
I wish I had your Zafron supply it’s so expensive in Cali & I feel bad to ask our family in Iran to send us some
What happens to the Onion? Is it thrown away?
I have tried to use it in different ways but it didn’t work. It Picks up a taste and odor from the raw chicken that renders it unusable!!