Joojeh Chicken

Recently I made joojeh chicken for my family.  We first tried it as part of a mixed grill at Persepolis, a local Iranian restaurant.  We then had it again at Shirazi, a Persian fast food restaurant in a local mall. Both times we really enjoyed it, which made it an obvious choice for trying at home.

Joojeh chicken and a cauliflower rice.  The rice recipe needs work, so stay tuned!  Yes, it is yellow.  It's supposed to be.

I started from the recipe found at Fauzia's Kitchen Fun.  I made a few adjustments based on our personal tastes and cooking options.  Below you will find the recipe that we all scarfed down.

Notes
Please note that this recipe should be started the night before you plan on cooking so that the chicken can marinate.  When you don't, you "have" to go out to eat.  When you "have" to go out to eat, your children miraculously choose the same restaurant of Mooyah.  When you go to Mooyah in Muscat, you get an iceberger to eat at an adult table while the kids sit at a cute little table to watch cartoons. (End this rendition of If you Give a Mouse a Cookie.)

The kids watching Tom and Jerry cartoons.

The date table with this handsome guy (even if he is making a goofy face).  Also, I love lettuce wrapped burgers, but they are very messy to eat.

Kebab Ingredients

• 2 lb boneless chicken breast, cubed
• 1/2 cup yogurt
• 1/2 onion, finely diced
• 2 tbs. oil
• 1/2 tsp. garlic paste
• 1 large pinch saffron
• 1 tsp. black pepper powder
• 2 tsp. salt
• 4 tbs. lemon juice
• 1 tsp. turmeric powder

Basting Ingredients

• 2 tbs. melted butter
• 1 tsp. lemon juice
• 1 small pinch saffron

Directions

1. "Bloom" the saffron by crushing it between your fingers and soaking it in 2 tbs. hot water for 10 minutes.
2. While the saffron blooms, mix together all the kebab ingredients minus the chicken in a large mixing bowl with a lid.  Once saffron has bloomed, add the saffron and water to the bowl and mix well.  Then mix in the chicken, cover, and refrigerate overnight.
3. When ready to cook, preheat oven to 400F.
4. Bloom the small pinch of saffron in 1 tbs. hot water for 10 minutes.
5. Make chicken into kebabs by threading the chicken onto skewers.  Line the kebabs onto a pan (foil lined if easy clean-up is preferred).
6. Prepare the basting liquid by adding the butter to the saffron and melting it in the microwave. Then add the lemon juice and mix together.
7. Baste the chicken on one side then place in the oven for 4 minutes.
8. Rotate and baste the chicken every 4 minutes for a total of approximately 12 minutes.  Cooking time may vary based on oven and size of chicken cubes.
9. Enjoy with rice or Arabic bread (flat, pita or naan style for those not familiar with Arabic bread).