Chicken Kebab - Joojeh Kebab

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Joojeh Kebab
  • 6 ServingsServings

Ingredients

  • 1 1/2 pound boneless chicken (breast or dark meat) cut into chunks or 6 drumsticks

Marinade:

  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic
  • 1/2 onion, grated
  • 1/2 teaspoon saffron
  • 1/2 teaspoon turmeric
  • 3 tablespoon lime juice
  • 1 teaspoon parsley flakes
  • 1/4 cup olive oil

Extra Equipment:

  • metal skewers or wooden skewers soaked in water for 15 minutes

Preparation

Place the poultry into a one-gallon ziptop bag. Mix all marinade ingredients and pour into the bag. Shake the bag to coat all the chicken and place into the refrigerator for as little as 20 minutes or as long as overnight.

From this point on there are 2 choices: grilling or broiling

Grilling
1. Preheat an indoor or outdoor grill to 400F.
2. Thread the chicken chunks or drumsticks onto the skewers. Place on the heated grill. Cook each side for about 10 minutes or until no longer pink. You can also check for doneness with an instant-read food thermometer, which should read 160F.
3. Remove the chicken from the skewers and divide into portions.

Broiling
1. Preheat the oven to broil
2. Slice the pieces of chicken or drumsticks into chunks and thread them onto the skewers. Place the kebabs on a baking sheet that has been sprayed with oil. Place under the grill and cook each side for about 10 minutes or until an instant-read food thermometer reads 160F.
3. Remove the chicken from the skewers and divide into portions.

When I first tasted this absolutely moist and tangy chicken, I could not figure out what gave it that little “kick,” and then I found out what it was when I learned how to make it! It was lime! I never would have thought of marinating chicken in lime! In my country we marinate fish in lime. However, what a clever thing to do, indeed!

You are what you eat

To lime or to lemon? That, my friend, is the question (at least in my mind!) Limes are closely related to lemons but are smaller, green with a sour pulp, and a bit juicier. Limes are usually cultivated in tropical countries, hence are the most familiar to me. Lemons are larger, with bright yellow skins. In the past, lemons were used as cosmetics to make lips red and acquire a pale complexion.

You might think I am biased toward limes because I grew up consuming them, but research shows that while both fruits have antioxidants and anti-cancer properties, limes in particular contain flavonoids that can prevent the contraction of illnesses such as cholera. Not too bad for such a tiny sour fruit!