kabab 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:

Delicious baked and fried mix veg kabab recipe. The whole kebab mixture is made of raw minced veggies. Very easy to prepare. You can bake them as well as pan fry.

Veg Kabab Recipe, How to make Kebab Recipe (2 Ways)

potatoes (or 1 medium potato)

cauliflower

carrots (or 1 small to medium carrot)

white button mushrooms (or 6 to 7 button mushrooms)

onion (or 1 medium onion)

green peas, (fresh

mint leaves

coriander leaves

½ teaspoon Ginger Garlic Paste

besan (or gram flour)

salt (as required)

turmeric powder

red chilli powder

½ teaspoon Garam Masala

Rinse and dice or quarter the veggies. Take all of them in a food processor or food chopper or in a mixer or grinder jar.&nbsp;

Also add mint and coriander leaves.

Make a fine mince of the veggies. If using a mixer or grinder jar, then use the pulse option for a few seconds or run the mixer for a few seconds. Then scrape the sides and again run the mixer for a few seconds. Again scrape and run the mixer for a few seconds, till the veggies are minced very well. Do not make a paste.&nbsp;

preparing minced veggies for kabab

Take the minced veggies in a mixing bowl or pan.

Add ginger-garlic paste. Also add all the spices powders.&nbsp;

Mix very well and keep aside.

Then heat a small pan and add 10 tablespoons besan in it.

On a low flame, stirring often roast the besan.

Roast the besan till its color changes and it gives a good aroma.

Add the roasted besan to the minced veggie mixture.

Season with salt.

Mix very well. The kebab mixture is light and not heavy.&nbsp;

Now take a small portion of the veg kebab mixture and shape into a ball.&nbsp;

If the mixture falls apart while shaping, then some more roasted besan needs to be added. Depending on the type of veggies used and their moisture content, you may need to add less or more besan.&nbsp;

Flatten each ball and place them in a greased baking tray. Grease the tray very well with some oil.

preparing veg kabab mixture

Place the baking tray in a preheated oven at 180 degrees celsius. Preheat the oven for 15 minutes at 180 degrees celsius, before you place the kebab in it.&nbsp;

Once the veg kebab are half baked, then remove the tray from the oven. Brush the top of the kebab with some oil.

Keep the tray back in the oven and continue to bake till the veg kabab are golden and slightly crisp.

Baking time varies from oven to oven. So consider an average time of 20 to 35 minutes for baking. Wait for 1 to 2 minutes and then gently remove the kebab with a spatula.&nbsp;

method 1 - baking veg kabab

Heat 2 to 3 tablespoons oil in a pan. You can use any neutral flavored oil. Place the kebabs in the pan.

Pan fry the veg kabab on a low to medium flame. 

When one side is golden and browned, gently turn over and fry the second side. Flip once or twice and fry till the kebab are golden and crisp.

Place them on kitchen paper towels. In the same way, fry the remaining kebab in batches.

Serve mix veg kabab hot or warm with mint chutney, mint raita or tomato ketchup. 

method 2 - frying veg kabab

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