• LK Bonabi

Chicken Kebab


Persian Chicken Kebab with Lavash Bread

Its been a wonderful couple of days with the sun shining and beckoning a need for a barbeque, but if you live in a flat then you need to improvise! And that's what I've done.


I love kebabs, who doesn't! but one thing about a chicken kebab, Joojeh Kebab in Farsi, is that it does go dry quickly when barbequed. So here's my version of Persian Chicken Kebab that not only tastes like it's been on the barbeque but also keeps it's moistness as well.


Ingredients

1 kg chicken thigh

1/2 tsp lemon juice

1 tsp salt

1/2 tsp ground black pepper

saffron (generous pinch)

1/2 cup olive or vegetable oil

2 crushed garlic cloves


Method

Step 1

  • Place the chicken in a bowl

  • Add the salt, pepper and saffron

  • Add the lemon juice

  • Mix and cover the top

  • Allow to marinate for 1 hour


Step 2

  • Place the griddle over high heat (if you don't have a griddle you can use a frying pan)

  • Add 3 tbsp of oil to the griddle



  • Place the chicken pieces on the griddle, smooth side down first

  • Allow the chicken to become nice and golden brown

  • Turn your chicken pieces over and allow the other side to turn golden brown

  • Remove from the griddle

Step 3

  • Crush the garlic and add 1 tbsp of oil to it

  • Brush the chicken pieces with the garlic oil

  • Place the chicken pieces in foil

  • Cover the chicken with foil


  • Place the chicken in the oven at gas mark 5 or 200 °C for 15 minutes (this is to ensure your chicken has cooked through and the foil will keep it moist so it doesn't dry out)

  • After 15 minutes remove the chicken from the oven

Enjoy this wonderfully juicy Persian chicken kebab with either Lavash bread or saffron rice.


Noosh-e-Jaan :)


Persian Chicken Kebab with Lavash Bread

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