Joojeh Kabab Torsh Recipe | Persian Sour Grilled Chicken
Joojeh Kabab Torsh Recipe
Today at Takrecipe, we want to share another recipe for making kebabs with chicken. If you have any Persian friends, you may have gotten familiar with Joojeh kabab, these delicious golden chicken pieces that are grilled and juicy. This is almost the same but with some modification, and we assure you it is even better than regular Joojeh kabab. This dish originated from the Caspian Sea region of Iran, and thanks to its nature, it has a pleasant sourness. Stay with us to learn how to prepare this fantastic Joojeh Kabab Torsh.
|Ingredients for four people|
|Chicken breast||600 g|
|Sour pomegranate paste||2 tbsp|
|Greek yogurt||2 tbsp|
|Brewed saffron||1 tbsp|
|Black pepper||To taste|
Joojeh Kabab Torsh Recipe
Firstly, wash and take the skin of the chicken breasts. Then transfer them to your kitchen board and chop them into medium size chunks. They should have a width of about five centimeters. Put them in a bowl.
Now pour the saffron on the chicken pieces, stir until the saffron reaches all over them, and then put them in the refrigerator to rest for about half an hour. This will give a nice golden color to the chicken meat.
Peel and wash the onion and cut it into thin slices. Take the chicken out of the fridge and add the sliced onion. Grind the walnuts and add them to the bowl.
Add the yogurt, pomegranate paste, oil, salt, and black pepper to the bowl of chicken and mix the ingredients well with your hands until they are combined and coated in the sauce.
Then cover the mix with plastic wrap and set it in the fridge over a night to marinate the chicken and infuse it with flavor.
Then take them out of the refrigerator and insert the skewer into the chicken meat. Now fire up the barbeque and once the coals are lit and covered with ash, put the skewers parallel to each other on the heat of the coals. You can also grill them on a grill pan or in an oven, but an outdoor grill will make it superb.
Note that due to the presence of pomegranate paste and yogurt, the heat should not be high; otherwise, the chicken crust burns quickly, but the center will remain uncooked.
Turn the skewers every minute to cook them properly and even on both sides. This quick turning will firm up the meat and prevent it from falling off the skewer.
You can also skewer some tomatoes and chili peppers and grill them with the chicken. Once the chicken is well-cooked, you are ready to serve them. Plate them in a suitable dish, pair them with olive, grilled pepper, and tomato, and serve them with rice or bread. We hope you try this recipe and like it.