Lime and Saffron Chicken Kabobs (Joojeh Kabab)
A hint of lime on chicken kabobs is what really makes this dish pop. Served on basmati rice or tucked into warm bread with assorted toppings, it’s a recipe designed to please all palates.
2 lb (1 kg) boneless, skinless chicken breasts
1 small onion, grated
1 1/2 cups (350 mL) plain yogurt
3 Tbsp (45 mL) extra-virgin olive oil
Finely grated zest of 1 lime
3 Tbsp (45 mL) freshly squeezed lime juice
1 garlic clove, mashed and chopped
1 tsp (5 mL) turmeric
1 tsp (5 mL) salt
1 tsp (5 mL) saffron threads
Freshly ground black pepper and salt, to taste
Lime wedges
1/4 cup (60 mL) finely minced fresh cilantro
Cayenne pepper
Basting Sauce
Freshly squeezed juice of 1 lemon
2 Tbsp (30 mL) unsalted butter, melted
At least 24 hours ahead, preferably 2 days ahead, cut chicken into 1 in (2.5 cm) chunks.
Combine grated onion, yogurt, oil, lime zest and juice, garlic, turmeric, and salt in bowl. Dissolve saffron threads in 2 Tbsp (30 mL) hot water. Add to yogurt mix and stir to blend. Add pepper and a little more salt to taste.
Add chicken to mixture and stir to coat evenly. Cover tightly and refrigerate overnight, preferably 2 days to thoroughly tenderize chicken. Stir chicken in marinade several times each day.
Remove chicken from marinade and discard marinade. Thread several pieces of chicken onto metal skewers.
To make basting sauce, combine lemon juice and melted butter in small bowl.
Preheat grill or a grilling pan, if cooking indoors, and brush grate or pan with oil. Place skewers on hot grill and cook, turning frequently, basting with lemon butter sauce.
When chicken is done but still tender, remove and slide chicken pieces onto platter. Squeeze a little extra lime juice over chicken and sprinkle with minced cilantro and a light dusting of cayenne pepper.
Serve on platter of vegetable basmati rice or make a joojeh kabab sandwich by tucking cubes of chicken into warmed bread with lettuce, tomatoes, cucumber, and dollops of plain yogurt.
Serves 8.
Each serving contains: 253 calories; 33 g protein; 11 g total fat (4 g sat. fat, 0 g trans fat); 5 g total carbohydrates (3 g sugars, 0 g fibre); 391 mg sodium
source: "Persian Cuisine", alive #377, March 2014
Lime and Saffron Chicken Kabobs (Joojeh Kabab)
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.