Persian Chicken Kebabs Recipes

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EASY PERSIAN CHICKEN KEBABS



Easy Persian Chicken Kebabs image

Marinated jujeh chicken that's been threaded onto skewers with peppers and onions that can easily be tossed on the grill all summer long. These Persian chicken kebabs are sure to become a family favorite!

Provided by Marzia

Categories     Chicken

Time 6h25m

Number Of Ingredients 10

2 tablespoon EACH: olive oil AND lemon juice
3 tablespoons mayonnaise
½ cup minced yellow onions
2 teaspoons grated garlic
½ teaspoon EACH: ground turmeric AND saffron (optional)
¼ - ½ teaspoon red pepper flakes
1 ½ teaspoon kosher salt + ½ teaspoon pepper
1 ½ pounds chicken breast, cut into 1-inch pieces
1 red onion, quartered into 1-inch pieces
2 bell peppers, seeded and cut into 1-inch pieces (any color)

Steps:

  • MARINATE: add the saffron to a small bowl along with 1 tablespoon of hot water and let it steep, covered for 5-7 minutes or until the water turns a bright yellow (if using). In a large bowl, combine the saffron water and all the marinade ingredients except the chicken. Add the chicken and stir to coat evenly. At this point, you can pop everything into a zip-top bag (for marinating) or just leave in the same bowl. Add the chicken and toss to combine. Cover the bowl or zip the bag and allow the chicken to marinate for at least 6 hours or up to 24 hours in the refrigerator.
  • PREP: Remove the chicken from the refrigerator about 1 hour before cooking. Add the cubed veggies to the chicken, toss to combine and let marinate. Thread the chicken on to the skewers alternating with the red onions, green and red bell peppers. Repeat until you've used up all the chicken and veggies and discard any leftover marinade. When ready to grill, prepare the grill by lightly oiling the grates with any high heat oil or just spray with cooking spray and let it preheat on medium-high.
  • GRILL: Grill the kebabs until they cook all the way through. You can test to see if the chicken is done by slicing through a piece with a knife, it should take roughly 8-12 minutes total. Serve warm over buttered saffron rice, vermicelli rice, or with flatbread and a salad.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)



Jujeh Kabob (Persian Chicken Kabobs) image

This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.

Provided by Reza Michael

Categories     World Cuisine Recipes     Asian

Time 6h25m

Yield 6

Number Of Ingredients 9

1 medium onion, sliced thin
1 lime, juiced
1 lemon, juiced
1 tablespoon salt
1 teaspoon ground black pepper
⅓ teaspoon crushed saffron
¼ cup olive oil
3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
metal skewers

Steps:

  • Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
  • Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 5.1 g, Cholesterol 129.3 mg, Fat 14.5 g, Fiber 1.6 g, Protein 47.7 g, SaturatedFat 2.8 g, Sodium 1277.3 mg, Sugar 1 g

PERSIAN CHICKEN KEBABS



Persian Chicken Kebabs image

Make and share this Persian Chicken Kebabs recipe from Food.com.

Provided by tazadeh

Categories     Meat

Time 40m

Yield 4 6 skewers, 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts, cut in cubes
6 tablespoons olive oil
1/16 teaspoon saffron, crushed
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon turmeric
1/4 teaspoon garlic powder

Steps:

  • Mix ingredients in bowl, place in plastic Ziploc bag with chicken. Marinate for two hours in refrigerator. Grill chicken over medium high charcoal fire on skewers for 30 minutes or until cooked.

Nutrition Facts : Calories 432.5, Fat 33.7, SaturatedFat 6.7, Cholesterol 92.8, Sodium 673.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 30.3

PERSIAN CHICKEN KABOBS



Persian Chicken Kabobs image

I just tried this recipe from my new Weber's Way to Grill book -- it turned out really good! It's a great quick recipe, as it can marinate for as little as 30 minutes, but still looks impressive. I've published this recipe in the minimum, so it can be used for 1 or 2 servings and easily increased for more. Preparation time includes minimum marinating time.

Provided by CoCaShe

Categories     Chicken Breast

Time 1h

Yield 4-6 skewers, 2 serving(s)

Number Of Ingredients 8

1/2 large onion, coarsely chopped
1/4 cup fresh lemon juice (I use bottled)
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 garlic cloves, crushed
1/2 cup extra virgin olive oil
2 chicken breasts, cut into pieces
2 -5 skewers, soaked in water for at least 30 minutes

Steps:

  • Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender.
  • Add olive oil and process until well mixed.
  • Combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (I just put it in a bowl and toss it periodically). Let marinade for at least 30 minutes, but longer is ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer.
  • Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. I usually have my grill up to high, so the chicken only takes about 12 minutes total.

Nutrition Facts : Calories 766.5, Fat 68, SaturatedFat 11.4, Cholesterol 92.8, Sodium 97.4, Carbohydrate 9.5, Fiber 2.6, Sugar 2.8, Protein 31.6

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