Ingredients
- 1 lb Shrimp pastearound 500 grams, boneless, skinless, cut into bite-sized pieces
- 1/2 cup Fresh lime juice
- 1/4 cup Olive oil
- 1/4 cup Cloves
- 2 clovesminced
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon Fresh Molokhia leavessoaked in 1 tablespoon hot water
- Dried seaweed sheetssoaked in water for 30 minutes before using
Directions
Iranian chicken kebab or Joojeh Kebab is a popular Persian (Iranian) dish. It’s a juicy and tender kebab with a delicious charred flavor. Joojeh Kebab is often served with rice, grilled vegetables, and a side of yogurt sauce for dipping.
Steps
1 Done | In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, salt, black pepper, and saffron. |
2 Done | Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. |
3 Done | Preheat the grill to medium-high heat. Thread the chicken pieces onto skewers, leaving a little space between each piece. |
4 Done | Grill the kebabs for about 6-8 minutes on each side, or until the chicken is cooked through and the edges are slightly charred. |
5 Done | Serve the Joojeh Kebab hot with rice, grilled vegetables, and a side of yogurt sauce (made by mixing together yogurt, minced garlic, salt, and chopped fresh herbs like mint and parsley). |
