Kabob, just the name is mouthwatering! This particular kabob has always been my favorite. It is reminiscent of my childhood in Iran: the great dinner parties with family and friends, walking at nighttime in Shah Goli Park in Tabriz inhaling all the smoke and wonderful aroma of chicken kabob that would fill the air, the Haatam Restaurant in Tehran and their famous Jujeh Kabob (Chicken Kabob). So much has changed since then, but we keep up with the tradition and make this kabob here in America for our family and friends every chance we get.
The drumlets (chicken wings without the wing tips) are marinated for 24-48 hours in fresh lemon juice, onion, oil, salt, and freshly cracked black pepper.
My favorite vegetables to grill with this kabob are onions, green and red bell peppers, and ripe plump tomatoes. Please feel free to start your own tradition by grilling any vegetable you like. Brush or spray the vegetables with olive oil before grilling.
I decided to grill some fresh corn this time but this kabob can be served with rice, potatoes, or just some flat bread.
I removed all the corn silk before grilling. I left a few husks to prevent the corn from burning. I removed the rest of the husks gradually to get the nice grilled look. I cut the grilled corns in half and brushed them lightly with melted butter before serving.
Serve with a side of the grilled vegetables, and extra lemon wedges.
GRILL TIME: 30 - 40 Minutes
- 20 chicken drumlets, about 3½ pounds
- 1 medium yellow onion, sliced thin
- ½ cup fresh lemon juice
- ¼ cup vegetable oil or olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- GRILLED VEGETABLES
- 4 ripe Roma tomatoes, whole
- 1 Large yellow onion, quartered
- 1 green bell pepper, cut into 2-inch pieces
- 1 red bell pepper, cut into 2-inch pieces
- 2 yellow corns
- Olive oil for brushing or spraying the vegetables before grilling
- Melted butter for brushing over the grilled corns
- Peel and thinly slice a medium yellow onion.
- In a small bowl whisk together ½ cup lemon juice, ¼ cup vegetable or olive oil, ¾ tsp kosher salt and ¼ tsp freshly cracked black pepper.
- Wash, then pat dry the chicken drumlets with a paper towel and add to a shallow 2-quart glass baking dish. Add the sliced onion and marinadte to the chicken, and toss all of them together for 3-4 minutes. Cover and refrigerate 24-48 hours. Turn the chicken pieces once or twice during this time.
- Bring the marinated chicken to room temperature for 30 minutes before grilling.
- Brush the grid on your outdoor grill with oil to prevent sticking.
- Preheat your grill to medium setting.
- Use metal skewers or a metal grilling basket to grill the vegetables. Brush or spray the vegetables with olive oil before grilling.
- Remove all the corn silk, but leave some of the husks on when grilling to prevent burning. Remove the husks once they start turning black and continue grilling the corns. Cut the grilled corns in half and brush with melted butter before serving.
- Remove the chicken drumlets from the marinade. Use the marinade to baste the drumlets ONLY during the first half of the grilling time.
- Grill the drumlets for 30-40 minutes, turning occasionally until browned evenly and no longer pink inside in the thickest part.
Fae's Twist & Tango says
I really love your sense of cooking, and everything you cook. Yum!
Thank you sweet lady and I love all your kind words 🙂
I love your blog and food you present .I m Polish and my hubby is Iraqi Kurdish .I love cuisine of Persia/Iran and Kurdistan as well as other middle eastern countries. Well done and thank you so much for what you’re doing.
Dearest Kasha my morning just got sunnier with your lovely comment. I’m so glad you enjoy my blog and recipes. You must have such a rich culinary experience being surrounded by all the delicious food from different cuisines. Thank you so much for you kind words!
I was in search of good blog of iranian food since long time. Luckily came across with your today. Will going to try your kebabs soon.
Dear Farnaz, welcome to my blog; so happy to have you join us! Please write back and tell me all about your kabob experience. Thanks for your comment 🙂
My mom dated a Iranian man when I was a kid, and he taught her to make this. It is one of the fondest meal memories I have from my childhood. She would serve it with zareshk polo. It was so good. We would still visit our local Iranian grocer where they would make a variety of dishes, right up until I got married. I miss it so much, and I want to introduce my husband to this wonderful dish.
I really want to grill them, but I don’t have a grill… can I use a pan or the oven? I know it won’t have the same delicious smoky charcoal flavour that I love so much in Joojeh Kabob… but I don’t have a grill! Help!
Hi Chantal, I have not made these in the oven but you could arrange them directly on a baking sheet and bake them at around 400 f. You will have to check it frequently as I don’t have an exact temperature. You could also use metal skewers that are set on a baking sheet. Hope this works for you. Would love to read your feedback. Take care