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How To Make Persian Joojeh Kebab
2kg chicken beast/thigh
1 sliced onion
1/4 cup olive oil
1/4 cup lime juice
2 tbsp salt
1 tbsp pepper
1 tbsp turmeric
1 tbsp paprika
2-3 tbsp yoghurt
2 tbsp saffron water
I maked it outside in garden
love your Accent HENRI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Did you add something at the very end? Sumac perhaps?? Black pepper is not dark red…
Most people would go with Saffron, not turmeric or even paprika, though spices should go with what you prefer really.
U are the best
Can i put somac?
you added sumac but u didn't tell to use in video
Great video! I tried this in the George Foreman grill ( as no oven or bbq) following the recipe but I found my chicken was a little dry.. any tips? What could I be doing wrong?
I'd love to go to your restaurant. I've been cooking for 42 years. I know the difference between saffron, turmeric and food color. Your restaurant must be top notch.
In restaurants they don't use saffron. Hot water, saffron, 1 sugar cube and let it rest, then mix it with a cup of cooked rice and decorate your dish.
You my friend are a little genie.
Only way to cook is skewers over mesquite. The yellow rice is not saffron. They simply cook some rice with turmeric to make it yellow. Saffron tooooo expensive.
can this be done in an oven?
Persian Joojeh Kabob does not need turmeric and Paprika!!
How much chicken did you use in this recipe?
salam chera be farsi nagoftin, hame ke inglisi nemidonnan. Mit freundlichen Grüßen, Parviz
question. what did you put after the lime juice, and is it plain yogurt? thank you.