There are different marinades for chicken kebabs. The joojeh kebab is made with a simple marinade but there are other yogurt-based variations that are similar to the Afghani Sikh Kebabs. When I was in my friend Feridoonjan’s
village, watching him cook a veritable feast for us, he used pieces of chicken breast, but I like using poussin joints for a prettier presentation. Serve with Plain Iranian Rice or flatbread, together with the Iranian Pickled Eggplant, fresh herbs, and sumac.
SERVES 4
INGREDIENTS
- 1 small onion (3½ ounces/100 g), finely grated
- Juice of ½ lemon, or to taste
- Sea salt and finely ground black pepper
- 2 poussins or Cornish hens, each jointed into 8 pieces
- Pinch of saffron threads
INSTRUCTIONS
- Mix the onion, lemon juice, and salt and pepper to taste in a container big enough to hold the poussin pieces. Add the chicken and mix well. Let marinate for at least 2 hours.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- Steep the saffron in 1 tablespoon water.
- Thread the poussin pieces onto 4 long, flat metal skewers. Mix the saffron water with what is left of the marinade in the bowl.
- Grill or broil the poussin for about 10 minutes on each side, or until the pieces are crisp on the outside and cooked through but still juicy on the inside. While the poussin is cooking, baste it with the saffron-marinade mixture.
- Serve hot.
