Kebab Joojeh
Tehran — Mother recipe · ar de en es fr it ja pt ru zh
A classic Iranian dish, Kebab Joojeh is a marinated chicken skewer often enjoyed at family lunches in Tehran.
📷 Nasser-sadeghi — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 4 small chickens, cut into pieces
- 200 ml water
- 100 ml wine vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons fresh mint, chopped
- 2 tablespoons red onion, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon chili
- Olive oil
- Vegetables for accompaniment
Method
- Prepare the marinade by mixing water, wine vinegar, sugar, salt, black pepper, mint, red onion, parsley, and chili.
- Add the chicken pieces to the marinade and mix well to absorb the flavors.
- Cover the container with a paper towel or lid and let it marinate for at least 2 hours, preferably overnight.
- Prepare the kebabs by skewering the chicken pieces onto wooden skewers.
- Preheat a charcoal grill and grill the kebabs, turning them frequently to seal them together.
- Serve the kebabs with the accompaniment vegetables and drizzle with olive oil.
The story
The Kebab Joojeh has ancient origins but became particularly popular in Iran during the 20th century, known for its unique flavors and artisanal preparation.
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