Joojeh Kababs Recipe

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Four servings

These Iranian kababs have a unique marinade. It is perfect for boneless chicken breasts.

Joojeh Kababs Recipe Recipe

chicken-lemon-and-saffron-kebab-joojeh-kabab

By Monish Gujral Published: July 25, 2016

    Four servings These Iranian kababs have a unique marinade. It is perfect for boneless chicken breasts.

    Ingredients

    Instructions

    1. Rinse the chicken with cold water and pat dry. Cut into one-inch chunks
    2. Put the ingredients for the marinade in a bowl. Add 1 tbsp of water and whisk till well blended
    3. Add the chicken and mix well to ensure that it is completely coated with the marinade
    4. To cook the kababs Remove the chicken from the refrigerator and bring to room temperature.
    5. Thread the chicken on to long, thin metal skewers, one inch apart
    6. Grill the kababs over a charcoal fire or under a moderately hot gas or electric grill for 15-20 minutes, turning periodically and basting with leftover marinade.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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