How to Make this RecipeĬut the 1.5 pounds of boneless, skinless chicken thighs into even, square pieces. This helps the onion flavor and enzymes (the thing that helps tenderize the meat) get all over the chicken. Onion - grate the onion using a coarse grater or box grater. You can find saffron in Middle-Eastern markets or online. There should be a yellow residue on your fingers. Saffron - you can tell saffron is real is by crushing it between your fingers. Lemon juice - you can substitute with lime juice. You can also use boneless and skinless chicken breast, but it will come out slightly more dry. Ingredients & SubstitutionsĬhicken thighs - this recipe uses boneless and skinless chicken thighs. The onion has enzymes that helps tenderize the meat and so does the lemon juice.Ĭhicken thighs are more flavorful and tender than chicken breasts.Ĭooking the thighs in small pieces without the bone and skin means they cook up quickly. This increases the surface area of the onion. Grated onion is used in the marinade instead of diced. Marinading overnight helps the flavors penetrate into the chicken and make it even more flavorful. The chicken is marinated overnight in classic Persian kabob marinade. Serve with grilled tomatoes, Persian steamed rice, and salad. Traditionally, it is cooked on a charcoal grill just like koobideh, but you can also cook it in your oven under the broiler. This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic.
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