Chicken kebabs in yogurt marinade (Joojeh kebab) from The New Persian Kitchen by Louisa Shafia

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Notes about this recipe

  • TrishaCP on April 13, 2020

    I agree this made way more marinade than needed, but this was really good. I was only able to marinate the chicken breast for a few hours (bad time management on my part), but it seemed sufficient. I also skipped the basting step (I agree with Barb that it seems a waste of pricey saffron), but would do the basting next time (minus the saffron) when cooking chicken breast, as mine did get a tad dry without it. This would be really nice with a yogurt sauce, but I was out due to using it all for the marinade.

  • Barb_N on October 02, 2014

    I've made many a variation of this as it results in such moist chicken. I used it on boneless skinless thighs skipping the basting step. I figured the saffron flavor would get lost amid the garlic and turmeric anyway. The sumac is a nice addition. I will definitely make this version of an old standby again.

  • blepharisma on September 05, 2013

    Was really tasty, but it felt like I wasted a LOT of marinade. Wondering if I can get away with using less next time.

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