Joojeh Kebabs

Name: Joojeh Kebabs
Prep time: PT25M(plus30–120Mmarinating)
Cook time: 10 min
Cuisine: Persian
Ingredients: 2 lemons, juiced (about 75ml); 1 tsp saffron threads, crushed; 450g boneless, skinless chicken thighs, cut into 5cm pieces; 1 tsp kosher salt, plus more to taste; 1 small yellow onion, finely diced; 120g full-fat plain yogurt; 2 Persian cucumbers, coarsely grated; 1–2 garlic cloves, finely grated; Kosher salt and freshly ground black pepper, to taste; 1 small red onion, peeled and thinly sliced; 1 tbsp fresh lemon juice; 1 tbsp olive oil; 2 tsp finely chopped fresh parsley; 1½ tsp sumac; Kosher salt, to taste; 4 pita breads, warmed; A mix of fresh herbs (dill, parsley, mint, basil); 2 Persian cucumbers, cut into spears

By: Farideh Sadeghin

Joojeh kebabs - it’s a popular Iranian dish that’s all about bold flavor, cooked fast over fire.

Recommended Oven: Dome, Arc XL, Arc, Tread, Roccbox
Prep Time: 25 minutes (plus 30–120 minutes marinating)
Cook Time: 10 minutes

Ingredients

Serves: 4

For the Chicken:

2 lemons, juiced (about 75ml)
1 tsp saffron threads, crushed
450g boneless, skinless chicken thighs, cut into 5cm pieces
1 tsp kosher salt, plus more to taste
1 small yellow onion, finely diced

For the yogurt sauce:

120g full-fat plain yogurt
2 Persian cucumbers, coarsely grated
1–2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper, to taste

For the sumac onions:

1 small red onion, peeled and thinly sliced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tsp finely chopped fresh parsley
1½ tsp sumac
Kosher salt, to taste

To Serve:

4 pita breads, warmed
A mix of fresh herbs (dill, parsley, mint, basil)
2 Persian cucumbers, cut into spears

For the Chicken:

2 lemons, juiced (about 2.5 fl oz)
1 tsp saffron threads, crushed
1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
1 tsp kosher salt, plus more to taste
1 small yellow onion, finely diced

For the yogurt sauce:

4 oz full-fat plain yogurt
2 Persian cucumbers, coarsely grated
1–2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper, to taste

For the sumac onions:

1 small red onion, peeled and thinly sliced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tsp finely chopped fresh parsley
1½ tsp sumac
Kosher salt, to taste

To Serve:

4 pita breads, warmed
A mix of fresh herbs (dill, parsley, mint, basil)
2 Persian cucumbers, cut into spears

Recommended Equipment

Arc XL
View

An Error Occurred

There was an error while updating your cart. Please try again.
Arc + Arc XL Booster

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Server
View

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Step 1

To marinate the chicken, bloom the saffron in 1 tbsp of the lemon juice for 5 minutes. Add to a medium bowl with the remaining lemon juice, chicken, salt, and onion. Mix well, cover, and refrigerate for at least 30 minutes and up to 2 hours.

Step 2

To make the yogurt sauce, mix the yogurt with the grated cucumber and garlic in a small bowl. Season with salt and pepper. Refrigerate until ready to use.

Step 3

To prepare the onions and oven, preheat the Gozney to 425°C / 800°F. In a small bowl, combine the red onion, lemon juice, olive oil, parsley, and sumac. Season with salt and set aside.

Step 4

To cook the chicken, thread the marinated pieces onto skewers. Place the skewers over a heatproof pan, such as a cast iron skillet, with the handles resting outside the oven. Cook, turning the skewers occasionally, for 8–10 minutes or until the chicken is cooked through.