JUJEH KABOB (PERSIAN CHICKEN KABOB)

Jujeh Kabob (Persian Chicken Kabob) image

The first time I ever made this dish or even heard of it was a for my youngest sister's wedding reception. Her husband had a list of Persian Dishes that he wanted prepared. I made them even though at that time I was not familiar with Persian food. My sister had a list of American food that she wanted prepared for this at...

Provided by Marsha Gardner

Categories Chicken

Number Of Ingredients 21

Ingredients

CHICKEN
2 tsp ground saffron dissolved in hot water
1 c freshly squeezed lime juice
2 Tbsp olive oil, extra virgin
2 onions, peeled, thinly slices
1 1/2 clove garlic, sliced and smashed
2 Tbsp orange zest
2 Tbsp yogurt, plain
2 tsp kosher salt
2 tsp freshly ground black pepper
3 lb boneless chicken breast, cut into cubes
5 medium tomatoes, halved
BASTE
juice of 1 lime
1/4 c butter, melted
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
TO SERVE
2-12 oz packages lavash bread
2 limes, cut in half
fresh parsley

Steps:

1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
4. For the baste: Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
5. To serve: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
6. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.