By Shreya Goswami
Jujeh Kebab topped the list of 50 best Chicken Dishes in the World by international food guide, Taste Atlas. Here’s everything you need to know about these grilled chicken delights from the Middle East.
In Iran, Jujeh Kebab is the name for grilled chicken kebabs, both boneless and with the bones, that is cooked over barbecues.
A staple in Iranian cuisine, Jujeh Kebab is made with chicken chunks marinated with spices, yoghurt and saffron.
These ingredients not only provide Jujeh Kebab with a signature golden-yellow colour but also makes them succulent.
Because they are grilled over an open flame, Jujeh Kebabs are infused with smokey and caramelized flavours.
Jujeh Kebabs are enjoyed with grilled tomatoes, onions, lavash bread or saffron rice on the side.
Legend has it that Jujeh Kebabs date back to ancient Persia, where travelling nomads would cook skewered and marinated meat over open flames.
The first recorded recipe for Jujeh Kebab comes from the 16th century Nimmatnama, when the Safavids ruled over Iran.
Making Jujeh Kebabs at home is the easiest thing, as long as you get the ingredients and the cooking right.
Prepare the marinade by mixing saffron, yoghurt, sliced onions, lemon juice, olive oil, salt and black pepper.
Marinate the chicken chunks and let everything rest together for at least 2 hours then skewer into seekhs.
Grill the Jujeh Kebab over a hot, open flame or barbecue until cooked and serve hot with saffron rice, etc.