Made popular in India as Chelo Kabab by Kolkata's iconic restaurant Peter Cat, this Kabab is touted as the national dish of Iran by gourmands. Jujeh Kabab literally translates to "grilled chick", is a juicy, tender kabab that gets its flavour and taste from a simple marination of onion, lime juice, yoghurt and saffron. Served with Chelo Rice, this is where the name gets popularised as Chelo Kabab.
One can't make this dish without the Saffron. The colour, flavour and the taste can all be attributed singularly to that one ingredient. I used boneless chicken thighs, because that is where the juice is, if you know what I mean 😉.
Ingredients:
300 gms boneless chicken
1/4 cup hung curd
1 onion
1/2 tsp fresh ground pepper
1/4 tsp turmeric
Juice of 1.5 lemon
1 Lemon zest
A few strands of saffron
Oil to baste/ spray
Method:
Bloom the saffron in hot water(1 tbsp) for sometime.
Grate or grind the onion and lemon zest.
Mix all the ingredients except oil.
Marinate for a few hours. The longer you keep the better.
Thread it in a wet skewer.
I panfried it with a little oil in low heat for 3 mins each side, increasing the heat to deepen the colour in the last few seconds.
*If you prefer you can baste some oil and grill it for about 7-8 minutes at 170 degrees
It is important to wet the skewer if you are grilling so that the skewer doesn't burn
Serve with steamed rice and a side of salad.
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