I had a college roommate from Iran many years ago who used this or something similar with lamb. Of all my college meals (and there were some good ones) his with the lamb was my favorite! I can’t wait to try this with chicken this weekend…….I’ll get the marinade going tomorrow. Thank you for the recipe & tape.😀
I followed this recipe to the T and it was sooo much fun to make. From making the batter to taking it outside and grilling it. But I have a few bones to pick with this recipe. The chunks of chicken are a little too big for my liking and even though technically it did cook through just fine, I prefer my chicken a little crispier and well done on the inside. Next time, I might just make the chunks smaller. The other thing, I felt that the chicken was quite dry. I am not used to have dry chicken and I felt that the chicken just had the aroma of the batter but not so much of the taste of the batter. I guess I thought that because the batter smelled so strong and aromatic, I thought my chicken would taste bold as well but it did not. It just had the slight aroma of the batter. If you have any tips on making it so the chicken isn't so dry let me know! I really did like this recipe but if I would have known, I would have paired it up with some tzaziki sauce because it was a definitley on the drier side type of meal. For the sides I made pita bread and the chickpea mediterranean salad.
Looks delicious! Must try this weekend! Looking forward to using the Persian saffron we got in Istanbul this year. (When will the link to the printable recipe be up?)
I like making it with dark meat (chicken thighs), but I do grated onion and squeezed limes instead for the marinade. White meat always too dry for my taste. Never really used a ‘recipe’, I just eyeball it, sometimes whole thighs with skin on, no skewers, indirect on the grill, sometimes boneless skinless with skewers on direct over the coals.
No one claimed that Iran is a Mediterranean country. However, Persia has had culinary influence in the Middle East and parts of the Mediterranean and vice versa as early as the 6th century.
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The Persian version of the chicken kabob! Who's trying it?!
Where is the recipe?
I bought some saffron when we were in Spain. This looks like a perfect recipe to use some.
Definitely trying this. Just need to get Greek yoghurt.
Thank you. Even at 73 I love trying new recipes.
I love that! Enjoy!
One of my favourite Persian dishes! Thank you so much for sharing this recipe! I love Persian food 💕 😋
Can you make it in the oven - maybe on a broiler rack? (To get lines)
Wow how delicious!🙌
Me encanta esta receta
Receta fabulosa
Gran receta
Exelente 👏 el preparado
what a delight, good job
Muy buena receta
En Perú lo llamamos anticucho y es muy rico .
Aquí en Perú lo llamamos, Anticucho es uno de los platos tradicionales. Te salió rico, desearía probarlo.
Buena receta...
Buena receta
Me encanta
Buena receta de pollito 😋😋
Muy delicioso se ve ese potaje
Que delicioso, ya me dio hambre.
Esta para aprender la receta ,se ve delicioso
Se ve muy bueno 🤤🤤🤤🤤
This I’ve had and now this recipe I will try! I crave its flavor! It looks like it was cooked to perfection!
Wow! Looks delicious!!!
Puedo imaginar la delicia del sabor 😋
Demasiado rico se ve
Que rica comida
Good
Muy delicioso
I had a college roommate from Iran many years ago who used this or something similar with lamb. Of all my college meals (and there were some good ones) his with the lamb was my favorite!
I can’t wait to try this with chicken this weekend…….I’ll get the marinade going tomorrow.
Thank you for the recipe & tape.😀
Se ve delicioso
Ricas recetas
Excelente
Delicioso, lo haré en casa
Super Duper Yummy❤❤❤😂
Looks delish. Thank you!
Delicious 😋
I want to try this!
Que Rica Barbacoa😋
Wao delicioso
Aquí en Perú 🇵🇪 Las llamamos también brochetas 🍢😋🐷
Looks delicious
Can you do a recipe that uses Ufer Biber...I noticed you are selling it in your shop
Que delicia de comida me encanta
Ecxelente brochetas
Cant wait to make this soon for me can i use tofu i never had persian chicken kebab before pefect for my after office meals
I’m trying it for sure! Love kabobs😁
Enjoy!
Que ricas brochetas ya quiero cocinarlas
Bien
sabroso 🤤
Que rico
Buena
I don't have grill so what is best way to cook it for those who doesn't own one?
I followed this recipe to the T and it was sooo much fun to make. From making the batter to taking it outside and grilling it. But I have a few bones to pick with this recipe.
The chunks of chicken are a little too big for my liking and even though technically it did cook through just fine, I prefer my chicken a little crispier and well done on the inside. Next time, I might just make the chunks smaller.
The other thing, I felt that the chicken was quite dry. I am not used to have dry chicken and I felt that the chicken just had the aroma of the batter but not so much of the taste of the batter. I guess I thought that because the batter smelled so strong and aromatic, I thought my chicken would taste bold as well but it did not. It just had the slight aroma of the batter.
If you have any tips on making it so the chicken isn't so dry let me know! I really did like this recipe but if I would have known, I would have paired it up with some tzaziki sauce because it was a definitley on the drier side type of meal. For the sides I made pita bread and the chickpea mediterranean salad.
Looks delicious! Must try this weekend! Looking forward to using the Persian saffron we got in Istanbul this year. (When will the link to the printable recipe be up?)
Here's the recipe from the site: www.themediterraneandish.com/joojeh-kabob-persian-chicken-kabob-recipe/
❤❤❤
😮🤤
Que ricoooooo
👍👍👍
😋😋😋👍
she’s a dish!
❤️❤️
Ricazooooo
DELICIOUS 😋
Like cook
Ricas brochetas 😋
Rico
Que rico chiken
Qué deliciosas brochetas
Que sabroso
Delicioso 😋 😋 😋
😋 Delicioso
I like making it with dark meat (chicken thighs), but I do grated onion and squeezed limes instead for the marinade. White meat always too dry for my taste. Never really used a ‘recipe’, I just eyeball it, sometimes whole thighs with skin on, no skewers, indirect on the grill, sometimes boneless skinless with skewers on direct over the coals.
Que delicia amo tu comida
Delicioso 😋
Cómo
Que delicia de anticuchos
Delicioso
Como
Quebrico
como
I’m Iranian & we don’t use tomato purée in the marinade! The original joojeh recipe is only onion, saffron, salt & pepper.
Since when does Persia belongs to the Mediterranean countries.. 😅 lol
No one claimed that Iran is a Mediterranean country. However, Persia has had culinary influence in the Middle East and parts of the Mediterranean and vice versa as early as the 6th century.
@@TheMediterraneanDishTake it easy take a sisi lol 😂 life is too short 2 take everything so serious😅
Co
Q delicia
Cpmo
Just discovered I don't like saffron because this was terrible.
Muy buena reseta
Bien
Que rico
Delicioso 😋 😋 😋
Delicioso 😋
Delicioso
Como
Delicioso 😋😋
Delicioso
Como
Delicioso
Como
Delicioso
Como