Jujeh Kebabs is a classic dish from the Iranian cuisine, which my family loves. It is one of the most popular takeaway options that I felt inspired to recreate. I wanted to use organic chicken, to create a protein rich, low carb meal option. It is my older daughter’s favourite meal and the first thing she wants to eat when she gets back from college. It can be used as a wrap, starter or meal and can be prepped earlier on.
How to make Jujeh Kebabs in 3 steps?
- Wash and dry chicken. Cut into cubes.
- Mix labneh with rest of the ingredients and chicken.
- Thread chicken on skewers and grill.
What to serve with Jujeh Kababs?
Can be served with Iranian rice, wraps, and also as a starter with mayo dip and mint yogurt sauce. Also tastes great with homemade pita bread and creamy dips like tzatziki sauce.
Jujeh Kebabs – Classic Iranian Dish
Ingredients
Instructions
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Wash and pat dry the chicken thoroughly. Cut the chicken thighs into cubes.
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In a large bowl, mix labneh with all the spices, lemon juice, garlic and olive oil. Add the chicken pieces and coat well. Cover and refrigerate for at least 4-5 hours or overnight for best flavour. It can be refrigerated for upto 4-5 days.
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Soak wooden skewers in water for 20 to 30 min. Thread 3 to 4 pieces of marinated chicken onto each skewer.
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Heat a grill pan with a little olive oil or ghee. Place the skewers on high heat and cook until one side is nicely charred. Flip and repeat on the other side.
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Lower the heat and cover and work until the chicken is fully done and juicy inside. Turn occasionally for even cooking.
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Air fryer - After charring on the pan, you can finish cooking in an air fryer for even texture without drying out. Cook at 160°C for 8 minutes. Turn, brush with oil and cook at 180°C for 3 minutes. Cook for longer if not charred.
Note
Labneh Substitute - Use thick strained yogurt. Simply having regular yogurt in a muslin cloth until all the whey drains out.
Saffron water - Soak a pinch of saffron water in warm water for 5 to 10 minutes.
Chicken thighs - Stay juicy and more flavourful compared to breast pieces which can dry out quickly.
