chicken kabob recipe

Joojeh kabab is a classic chicken kebob recipe from Iran. Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon.&nbsp;

Joojeh Kabab (Persian Saffron Chicken Kebab)

lb chicken breast

Greek yogurt

onion (thinly sliced)

olive oil (extra virgin)

lemon (juice of)

bloomed saffron (See notes)

salt

In a large bowl mix yogurt, sliced onion, oil, lemon juice and saffron and salt.&nbsp;

Place the chicken in the marinade and stir well so all pieces are covered with marinade.&nbsp;

Cover the bowl and refrigerate and let the chicken marinate for at least three hours up to twenty four hours.

Once ready to cook, place the bowl in room temperature for 15 minutes. 

Thread the chicken pieces into skewers and grill on both sides until they are golden brown on the outside and white and juicy on the inside.&nbsp;

Grill Instructions:

Heat 2 tablespoons olive oil in a large pan over medium high heat.&nbsp;

Put some of the marinated chicken in the pan and let them cook on one side before turning them to cook on the other side, about 3-4 minutes on each side. Do not over crowd the pan.&nbsp;

Repeat with the remaining marinated chicken.&nbsp;

Stove top instructions:

Preheat the oven to 400°F.&nbsp;

Thread the marinated chicken into skewers and place them on a baking sheet lined with aluminum foil.&nbsp;

Cook the chicken in the oven for about 20 to 25 minutes until the chicken pieces are fully cooked.&nbsp;

Turn the broiler on and broil the chicken kebabs until they're golden brown, about 3-4 minutes, turn half way so both sides are golden brown.&nbsp;

Oven Instructions:

Prepared in a flavorful yogurt marinade, these oven baked chicken kabobs are juicy, tender, and loaded with irresistible flavors. Made with simple ingredients, these kabobs make for an easy and healthy dinner that&#39;s perfect for any occasion.

Easy Baked Chicken Kabobs

chicken

red onion and bell pepper (or any vegetables of choice, optional)

garlic turmeric rice (naan

fresh parsley, lemon, and/or yogurt sauce (to serve, optional)

plain yogurt (2%

garlic (minced)

olive oil

lemon juice

tomato paste

paprika

oregano

tsp cumin

salt (or

tsp black pepper

Combine all marinade ingredients in a large bowl. Add chicken, red onion, and bell peppers, and toss until well coated. Cover and refrigerate for at least 8 hours, or overnight.

Preheat the oven to 450°F (or 230°C). Prepare a baking sheet by lining it with aluminum foil or any broiler-safe material (for grilling instructions, please see the notes below).

Thread the chicken and vegetables onto skewers, and bake for about 20-25 minutes until cooked through and golden brown, flipping the skewers halfway through.

Switch the oven to broil for about 2-3 minutes for a lightly charred finish. Garnish and serve with a side of rice, naan, and/or salad. Enjoy!

https://content.jwplatform.com/videos/ESYCdOdi.mp4

Prepared in a flavorful yogurt marinade, these oven baked chicken kabobs are juicy, tender, and loaded with irresistible flavors. Made with simple ingredients, these kabobs make for an easy and healthy dinner that’s perfect for any occasion.

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Chicken Kabobs

chicken breasts (about 2 large breasts)

red wine vinegar

honey

thyme rosemary

black pepper

small red onion

zucchini

summer squash (ends

red bell pepper

Canola oil (for grilling)

lemon

herbs

feta cheese

Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.

Whisk

In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.

Marinate

Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.

Preheat

When ready to grill, preheat the grill to medium-high heat (about 375℉).  Brush the grill grates with canola oil or coat with nonstick grill spray.

Thread

Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you&#039;ve reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.

Grill

Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

https://content.jwplatform.com/videos/WMjApbsU.mp4

Juicy chicken and colorful vegetables threaded onto skewers and grilled to perfection! The easy Greek marinade gives them irresistible Mediterranean flavor.

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