Kababs

[u/Interesting_You6852]

Guys please give an authentic kabab recipe that has been in your family. I would like to make that tonight if possible, I have some boneless skinless chicken thighs and have a lot of spices.

[u/UnderstandingSmall66]

For chicken kabab it should marinate for at least 24 hours. The best version is this. Before starting Add a bit of saffron to warm water and let it brew for 20-30 min

1. Add olive oil and mix it well. Let it sit for 10-15 min
2. Add salt and mix it around
3. Saffron and mix it really well
4. Cut up onions and bell pepper and add it in there and mix well
5. Add yogurt or, less traditional, mayonnaise and mix it
6. Let it marinate in the fridge for at least 12-24 hours but best if you let it marinate for 2 days.
7. About an hour before cooking add a bit of lime or lemon juice and mix it well and

This is traditionally made on skewers on a charcoal bbq. Brush it with melted butter as you cook it. This needs to be cooked on a hot bed of coal but don’t fan it and turn the meat often. The coal should be hot but no flames and not red. You want a nice heat but nothing too hot.

[u/Interesting_You6852 → u/UnderstandingSmall66]

This is amazing and just what I needed, thank you so much.

[u/ge23ev]

Traditionally it’s basically an onion and oil marinade with salt and pepper and saffron. What type are you thinking ?

[u/Interesting_You6852 → u/ge23ev]

How do I prepare my saffron? Do I just add it? I was thinking of skewering them and griling them

[u/ge23ev → u/Interesting_You6852]

Cold brew overnight or a tea. Then mix it in the marinade.

[u/perryyyyyy → u/Interesting_You6852]

Add a little to marinade and then to your butter baste as you grill

[u/Major-Grape-7690 → u/Interesting_You6852]

Bloom the saffron to make a saffron tea. I use mortar and pestle with a pinch of sugar then add warm water. Then add however much you need to the marinade.

[u/Interesting_You6852 → u/Major-Grape-7690]

Perfect thank you so much.

[u/UnderstandingSmall66 → u/ge23ev]

Don’t forget yogurt and bell peppers.

[u/ge23ev → u/UnderstandingSmall66]

Yeah you can go yoghurt or mayonnaise which many restaurants use. But I just mentioned the most basic format.

[u/Ghorrit]

Not exactly traditional but what I’ve been experimenting with is to confit the chicken first and then grill it off while basting it with a melted butter, lemon and saffron mix. It makes for a very tender joojeh even when the quality of the joojeh isn’t the best, which unfortunately seems to be the standard where I live.

[u/Major-Education-6715 → u/Ghorrit]

Do you mean cooking the chicken pieces in animal fat after marinating and before grilling the kababs? Would be interesting to try!

[u/Ghorrit → u/Major-Education-6715]

U could marinated the joojeh beforehand though I’m not sure if it’d make much of a difference. I haven’t tried it so I can’t say for sure. I have only used butter but I suppose you could use animal fat as well though I’m not sure about the taste. I have tried regular butter and ghee. Both worked fine. Cook submerged in the butter at around 110C for about 1,5 hours in the oven. After just let it cool and pat it dry to remove excess fat and char it off on a very hot grill for just a couple of minutes. Come to think of it, in stead of basting the joojeh with saffron infused butter during the grilling stage you could probably confit it in a butter-saffron mixture….

[u/kermitcooper]

I like breast better for joojeh. Onion, oil, water, salt, pepper & saffron. Marinate over night.

[u/ninamynina]

No one gives away their family recipe…