
Chicken Kebab
Updated: Jun 6, 2021

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 :)
