Pairs well with Joojeh Kabob (Chicken Kebab) on Pan
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 24d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Joojeh Kabob (Chicken Kebab) on Pan
(2.5)
2.6K views • 3mo ago
212
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8.2% engagement
A Persian-style chicken kebab cooked on a pan using wooden skewers, perfect for those without access to a grill or outdoor fire. Juicy marinated chicken breast pieces cooked to perfection with simple spices and saffron.
00:15:00 total
Serves 3
easy
Meat Main Course
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🌶️
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Ingredients
- chicken breast - 3 pieces (three fairly good size pieces, cleaned and cut into uniform cubes)
- onion - 1/2 small onion (small onion or half of a large onion, cut into medium pieces)
- salt - 1 1/2 teaspoons (for marination)
- black pepper - 1 teaspoon (ground, for marination)
- red pepper - 1/4 teaspoon (ground, for mild heat)
- garlic powder - 1 teaspoon (for marination)
- liquid saffron - watch the video to see (to add flavor and color, added early to coat onion and chicken)
- olive oil - watch the video to see (for marination and pan cooking)
- lime or lemon juice - juice of 1 lime or lemon (freshly squeezed, added before refrigeration)
Instructions
- Prepare onion: Cut half a small onion into medium-sized pieces so they don't stick to the meat. Slightly press to release juice and place in a mixing bowl.
- Cut chicken: Clean chicken breasts by removing excess fat. Cut into uniform cubes, not too thick or too small, to ensure even cooking on the pan.
- Add saffron and mix: Add liquid saffron to the onion and chicken pieces, coating them well to avoid wasting saffron.
- Add spices and oil: Add salt, black pepper, red pepper, garlic powder, and olive oil to the bowl. Adjust spices to taste. Mix everything thoroughly.
- Add lemon or lime juice: Squeeze the juice of one lime or lemon into the mixture and mix again.
- Marinate: Cover and refrigerate the marinated chicken for at least 2 hours, preferably 4-5 hours or overnight for best flavor.
- Prepare skewers: Cut wooden skewers to fit the size of your pan. Thread the marinated chicken pieces onto the skewers, keeping them tight together and removing excess onion pieces.
- Cook kebabs: Heat a pan with a little oil over medium heat. When hot, place the skewers in the pan. Cook each side for 4-5 minutes without turning too early to ensure proper sear and cooking.
- Serve: Serve the Joojeh Kabob hot, traditionally with Persian rice with crispy tadig and fresh tomato.
