Today I’m sharing another Joojeh Kabob (jujeh kabob) recipe with you. Previously I have posted, Marinated Saffron Joojeh Kabob, which is the grilled marinated pieces of chicken breast, and Grilled Chicken Kabobs, that are marinated bone-in chicken drumlets.
This joojeh kabob is made with boneless chicken thighs and it is by far one of the easiest and tastiest kabobs to grill. I absolutely love chicken thighs for their flavor and their tender texture in different Persian khoresh recipes, as well as this kabob.
As most of my chicken recipes, I’ve removed the skin and trimmed the excess fat. I leave the thighs in one piece so it is faster to thread them on skewers, and they stay very juicy during grilling. The pieces marinate beautifully in a simple mixture of lemon juice, onion, vegetable oil, salt and pepper. You may increase or decrease the amount of lemon juice or the seasoning to your liking.
I have used wide skewers that get hot over the grill and help the chicken cook from inside, so the kabobs turn out juicy and delicious every time. You will know how wonderful they’re going to taste as soon as the mouthwatering kabob aroma fills the air! If you are using thin skewers, use a couple so that the thighs don’t hang too much to the sides.
The grilling time for this joojeh kabob is not very long; it grills quicker than the bone-in chicken kabob. It is recommended to check one of the pieces as soon as you’re happy with the look of the kabobs. Over grilling will result in dry kabobs, and the grilling time will vary depending on the size of the pieces and grill temperature.
I usually have a knife and fork ready by the grill and cut into one of the pieces and try one. It should be very juicy but no longer pink. The inside temperature of poultry should always be around 160 degrees Fahrenheit.
As most kabobs this joojeh kabob tastes amazing with sabzi khordan (fresh herbs), raw onions, mast o khiar (yogurt mixed with chopped Persian cucumbers, and seasoned with garlic, salt & pepper) and a cold glass of doogh which is a drink made with a mixture of yogurt, club soda and some kind of fragrant dried herb such as mint or thyme. The golden crispy pieces set by the rice are Tahdig, the best part of any bottom of the pot!
It is always a treat to have some grilled tomatoes when we make kabobs, so I simply brush them with olive oil and sprinkle some salt and pepper on top for taste.
For the side dish, I steamed my delicious Baghali Polo (fava bean and dill rice) with lavash TahDig, but you may also serve this kabob with steamed white rice , kateh, or sangak (Persian flat bread)
I have used metal poles (available at hardware stores) to raise the level of skewers by one inch. This is a helpful gadget that I also use to grill my Kabob Koobideh, but if you don’t have them, make sure to clean the cold grill grates (before you light the coals) and then spray or brush them with vegetable or olive oil, to prevent the chicken pieces from sticking to the grates.
Fill your plate with a mountain of fluffy baghali polo, top it with a piece or two of the joojeh kabob. Help yourself to a piece of tahdig, a plump grilled tomato, and some fresh herbs. Relish the flavors of rice, kabob, grilled tomato and herbs, bite into a piece of raw onion, take a spoonful of mast o khiar and then wash it all down with a sip of doogh or your favorite drink. This is the moment you’re going to say to yourself: This is how every special meal should taste like. Enjoy!!
Marinate time: 6 hours
Grill time 15-20 minutes
You will need skewers and an outdoor grill
- 2 pounds skinless, boneless chicken thighs (about 12 pieces)
- 1 medium yellow onion, chopped or sliced
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup lemon juice
- ⅓ cup vegetable oil
- Trim the excess external fat from the chicken thighs.
- Add the thighs, chopped yellow onions, salt, pepper, lemon juice and vegetable oil to a large dish . Toss to coat well; cover with a lid and marinate for at least 6 hours.
- Thread the marinated chicken thighs into wide skewers. If you are using thin skewers, use two to keep the thighs in place. I also grilled some tomatoes to go with this; you may use any vegetable of your choice.
- I have used two square metal poles (available at hardware stores) to raise the level of skewers by 1 inch. However it is possible to grill this kabob directly on the grates. Before you heat up the grill, clean the grates and brush some olive oil or vegetable oil on them to prevent the chicken from sticking to them.
- Prepare the outdoor grill with medium hot coals. The medium heat is needed to cook the inside of the chicken without burning the outside.
- Grill the kabobs on both sides for a total grilling time of 15-20 minutes. The time will vary depending on the grill temperature and the size of the meat. When the desired grilled look is reached, use a knife to cut into one of the pieces; the chicken should be very juicy and no longer pink inside.
- The internal temperature of poultry should always be around 160 F.
- This kabob tastes amazing with Baghali Polo, but you may also serve it with saffron rice, kateh, or sangak (Persian flat bread). As most Persian kabobs, a side of fresh herbs, raw onions and mast o khiar would complement this wonderful dish.