Chicken Dinner

Persian Chicken Kabob

persian chicken kabob 6

It is summer weather for us here in California already, which means I’ll be doing a lot of grilling. This Persian Chicken Kabob recipe is a great way to start the grilling season for me because it is easy, healthy and delicious.

I’ll be using ground ginger even though it is not a classic ingredient in Persian cuisine. I add ground ginger to almost all my meats regardless of what the recipe calls for, just because it gives them a distinct flavor. That is why when I make Persian Chicken Kabob or Joojeh Kabob for my Persian friends, they always wonder why my kabob are so much tastier and I tell them, just add ground ginger. That’s the Moroccan secret ingredient 😛

Anyways, I hope you get to try this recipe and enjoy it!

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients:

1lb of Chicken Breast Cut in 1 inch Cubes
Salt and Pepper to taste
1/2 Onion
1/2 tsp of Saffron Threads
1/2 tsp of Turmeric
1/2 tsp of Ground Ginger
2 Tbsps of Plain Yogurt
1 Tbsp of Olive Oil

Directions:

persian chicken kabob 1
In a bowl, season the chicken with salt, pepper, Saffron Threads, turmeric and ginger. Then add the onion, yogurt and olive oil.

persian chicken kabob 2
Mix well, cover with plastic wrap and place in the fridge for 1/2 hour to 4 hours.
Marinating the kebobs over night will be the best way to go.

persian chicken kabob 3
Place the kebabs in skewers and allow the meat to come to room temperature before grilling.
If using wooden skewers make sure to soak them in water for at least 1/2 hour first so they don’t burn on the grill.
I forgot to soak mine so I ended up using the metal skewers even though I prefer the wooden ones because they’re disposable, which means less dishes for me to do.

persian chicken kabob 4
Heat up your grill to a low-medium heat and grill the chicken for 10-12 minutes on each side. Some meat might take less or longer time depending on how thick the chicken kebobs are.

 persian chicken kabob 5
When done you want to have nice golden chicken from the saffron with beautiful grill marks as show on the picture.

persian chicken kabob 6
Enjoy your Persian chicken Kebob with grilled vegetables, steamed rice, or even in a sandwich.
If any leftovers, just place in an airtight container and put them in the fridge. Just microwave the next day and serve either on a bed of salad or with rice. It will taste just as good as it did on the first day.

persian chicken kabob
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 1lb of Chicken Breast Cut in 1 inch Cubes
  • Salt and Pepper to taste
  • ½ Onion
  • ½ tsp of Saffron
  • ½ tsp of Turmeric
  • ½ tsp of Ground Ginger
  • 2 Tbsps of Plain Yogurt
  • 1 Tbsp of Olive Oil
Directions
  1. In a bowl, season the chicken with salt, pepper, saffron, turmeric and ginger. Then add the onion, yogurt and olive oil.
  2. Mix well, cover with plastic wrap and place in the fridge for ½ hour to 4 hours. Marinating the kebobs over night will be the best way to go.
  3. Place the kebabs in skewers and allow the meat to come to room temperature before grilling. If using wooden skewers make sure to soak them in water for at least ½ hour first so they don’t burn on the grill.
  4. Heat up your grill to a low-medium heat and grill the chicken for 10-12 minutes on each side. Some meat might take less or longer time depending on how thick the chicken kebobs are.
  5. When done you want to have nice golden chicken from the saffron with beautiful grill marks.
  6. Enjoy your Persian chicken Kebob with grilled vegetables, steamed rice, or even in a sandwich.
  7. If any leftovers, just place in an airtight container and put them in the fridge. Just microwave the next day and serve either on a bed of salad or with rice. It will taste just as good as it did on the first day.

Leave a Reply

Download The Top 15 Recipes on Tajoon Ebook for Free

* indicates required