Joujeh Kabab

by Chef Nabavi on January 21, 2013

Makes 4 servings
Preparation time 20 minutes
Plus 6 hours marinating
Cooking time 20 minutes

Baste: 1/4 lb. Butter stick cold
2 ea. Onion quartered and juiced
1 Tbsp. Garlic chopped finely
1 C. fresh lime juice
2 tsp. Salt
2tsp. Pepper
2 C. Olive oil
2 Boiling chicken cut into 10 pieces totaling 4 lb. We used Cornish Game hen- ½ birds per person
Chicken drumettes are often tastier and cheaper.
4 Tbsp. Saffron water

Cut each bird in half. Cut each ½ into 2 to separate the legs from the breast resulting in 4 pieces per hen.

Chicken for Joujeh Kabab

Pour all ingredients in to a  deep pan. Make sure the Cornish hen pieces are submerge into the marinade. Cover with plastic film and refrigerate for 24 hours to marinate before grilling.

Chicken forJouje Kabab

Using a metal stick, place 6-8 inch of meat on to each stick and grill on an open fire, until fully cooked. Remove from the stick and serve with Javaher polo of Sangak bread.

Joujeh Kabab

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