kabob recipe

These traditional Persian chicken kebabs are juicy, tender, and packed with flavor. This recipe is simple, you just need to plan ahead: Marinate the chicken overnight for the best flavor.

Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs)

chicken

saffron threads ((about 10 threads)

yellow onion, (thinly sliced)

garlic clove, (crushed

lemon

Greek yogurt

extra virgin olive oil

tomato purée

turmeric

Kosher salt

Black pepper

parsley, (for garnish)

Bloom the saffron. Use either a pestle and mortar or a spice grinder to grind the saffron until all of the strands become a fine powder. (If you use a pestle and mortar, have patience.) Stir 1/4 teaspoon of the ground saffron with 3 tablespoons of water. Allow to bloom for 10 minutes.

Make the marinade. To a large bowl, add the sliced onion, garlic, lemon juice, yogurt, olive oil, tomato puree, turmeric, and the bloomed saffron water. Stir to combine.

Add the chicken. Place the chicken into the bowl with the marinade and season with a large pinch of salt and pepper. Massage the marinade into the chicken until everything is combined and evenly distributed.

Leave to marinate. Cover with plastic wrap and leave in the fridge overnight for the flavors to develop.

Skewer the chicken. The next day, remove chicken from the fridge, shake off any excess marinade and thread the chicken pieces onto the soaked skewers. (Discard the marinade and onions.)

Grill. Lightly oil and heat a gas grill or griddle to medium-high heat. Add the kabobs and cook, uncovered, until the chicken is cooked through, about 10-12 minutes in total. The internal temperature should register 165°F.

Serve. Place the cooked Joojeh Kabobs on a serving dish and sprinkle with finely chopped fresh parsley. Enjoy!

https://content.jwplatform.com/videos/JFE09dsA.mp4

Learn all the tips and tricks you need to make this flavorful Persian-style chicken kabob recipe!

Joojeh Kabab

These Steak Kabobs are easy to make and so flavorful! This kabob recipe features grilled steak and veggies with the best beef kabob marinade. Cook them on an outdoor grill or in the oven.

Steak Kabobs

soy sauce

lime juice* (from 2 limes)

olive oil

Worcestershire sauce

garlic (minced)

salt

pepper

sirloin

zucchini

onion

red bell pepper

yellow bell pepper

salt and pepper

Combine the steak marinade ingredients in a zip-top plastic bag or bowl: soy sauce, lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Whisk or squish the bag to mix.

Add the steak pieces to the marinade. Let marinate in the refrigerator for at least 2 hours and up to 8 hours.

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes. You will need 8 skewers.

When you are ready to assemble the skewers, place the zucchini rounds and bell peppers in a large bowl. Drizzle with the 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat evenly. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.

To assemble the kebabs, divide the steak and vegetables evenly between the 8 skewers, arranging the vegetable pieces in between the steak pieces. Discard all of the used steak marinade.

Grill over medium heat for about 10-15 minutes, turning every few minutes to cook all sides evenly. Cook until steak registers 145° F in the center for medium. Cook a few minutes longer for well done steak.

Love these! Making them for the second time today. 

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Top 2 kabob recipe recipes from across the web

The most viewed kabob recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Steak Kabobs

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