Jujeh Kebabs – Classic Iranian Dish
- 700 grams Chicken (boneless thighs)
- 200 grams Labneh or strained yogurt
- 2 teaspoons Black pepper powder
- 1 teaspoon Paprika
- 1 teaspoon Chilli powder
- 1 Chilli flake
- 4-5 tablespoons Lemon juice (Or according to taste)
- 10 grams Garlic cloves
- 1 teaspoon Garlic powder
- 1.5 -2 teaspoons Turmeric powder
- 1 teaspoon Cumin powder
- 1.5 - 2 tablespoons Salt (Or according to taste)
- 3 tablespoons Olive oil (More for grilling)
Wash and pat dry the chicken thoroughly. Cut the chicken thighs into cubes.
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.
Soak wooden skewers in water for 20 to 30 min. Thread 3 to 4 pieces of marinated chicken onto each skewer.
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.
Lower the heat and cover and work until the chicken is fully done and juicy inside. Turn occasionally for even cooking.
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.
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.