How To Make Persian Chicken Joojeh Kabob/Kebab

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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

18 thoughts on “How To Make Persian Chicken Joojeh Kabob/Kebab”

  1. Did you add something at the very end? Sumac perhaps?? Black pepper is not dark red…

  2. Most people would go with Saffron, not turmeric or even paprika, though spices should go with what you prefer really.

  3. 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?

  4. 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.

  5. 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.

  6. 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.

  7. salam chera be farsi nagoftin, hame ke inglisi nemidonnan. Mit freundlichen Grüßen, Parviz

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