Chicken kabab (Jujeh kabab) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 188) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt, cucumber and rose petal dip (Mast-o khiar)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Spring and Weddding Menus on P615. Meat requires 24 hrs - 3 days marination before grilling. Can use "Lavash" recipe on P436 for store-bought lavash; chicken drumettes or chicken legs for Cornish hens; and cherry tomatoes for tomatoes. See recipe for variations.

  • TrishaCP on July 15, 2013

    The classic chicken kebab recipe and it does not disappoint. I used boneless, skinless thighs and would do so again. I also had saffron water frozen in cubes a la Paula Wolfert, and that will save you a step here if you have that too. This kebab does cry out for a sauce (even with the moisture from the tomatoes)- I used a garlicky yogurt one.

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