Thursday, 4 March 2021

Jujeh Kebabs - Persian Grilled Chicken


Jujeh Kebab - Chicken Kebabs


Lemon bar-b-q chicken drumettes they are super moist and absolutely delicious. You may use wings or small chicken legs. Many serve it boneless. I prefer it skinless with bone for the full flavours to absorb. It is one of my favourite to both prepare and to eat. It is vibrantly colourful specially when served with a Zereshk -barberries Pilaf on the side.


Serves 6 - 8


2 kgs/4 lbs chicken pieces

1 cup lemon or lime juice, freshly squeezed

 3 tbsp grape-seed oil

 ½ tsp saffron threads

1 1⁄2 tsp salt

1 tsp sumac powder

1 large freshly sliced red onion

4 cloves garlic - freshly grated 


The Marinade


Mix all of the ingredients in a large bowl. Cover and keep refrigerated overnight. When ready to cook, bring to room temperature for 2 hours. Skewer the chicken.  Cook on a bar-b-q for 8 -10 minutes on each side until cooked through. You may alternately cook this under the broiler for about 10 minutes on each side. While it is cooking you need to baste the chicken to keep it moist;


For Basting


Mix together

¼ cup melted salted butter

Juice of 1 lime

Pinch of saffron threads

Serve this with grilled tomatoes, freshly sliced onions, lime, parsley and warm lavash flat bread or a Barberry Pilaf.




You may simply lay the chicken pieces on a flat tray and cook it in the oven on a high temperature of 400F/220C till it is cooked. It will take approximately 20-25 minutes in a preheated oven. Turn halfway and add the sliced onions and half cut tomatoes to cook at this point.  Baste once again with the butter mixture on both sides. There may be lots of juices running in the tray if you cook in the oven.  


 Photo courtesy Sheriar Hirjikaka

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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