Joojeh Kabob (Chicken Kabob)

by on August 25, 2011

In the following videos, KShar shows you how to prepare, cook (BBQ) and present Joojeh (or Chicken) Kabob. Joojeh Kabob is a very popular Persian / Iranian dish. It has become very popular among non-Iranians as well for good reason. Let us get started…

Next KShar takes us to his BBQ and demonstrates how to BBQ the Chicken or Joojeh

Finally, we go back into KShar’s Kitchen to learn an artistic presentation of Joojeh Kabob

Here are some pictures of the final product



Remember learning comes when you do it! Get your calendar out and decide on a day that you will make Joojeh Kabob. Let me know how it turns out. As always, comment, share, and keep it cooking…

There are currently comments.

{ 26 comments… read them below or add one }

Cheri Dawson September 30, 2011 at 6:05 am

Loved this recipe. In Part 1, you add the Saffron (red liquid) after you added the marinade. What’s the recipe for the saffron liquid? Mine didn’t look red. I’m new to using saffron with recipes. It’s a great recipe.

Reply

KShar October 2, 2011 at 4:53 am

you need to mix it with hot water, make sure you run it through grainder first.

Reply

Shayan October 14, 2011 at 11:14 pm

Hi,

today we made jooje kabab following your recipe. It was so delicious .

thanks a lot and keep doing your good job!

Reply

KShar October 18, 2011 at 1:41 am

wow, I am glad doost man.

Reply

donia October 23, 2011 at 10:23 pm

man ghoshnm shood

Reply

KShar October 23, 2011 at 11:17 pm

hagh dari,

Reply

Steven Hojjati November 18, 2011 at 7:26 am

Hi Kshar. I am going to make this dish tomorrow for my wife. We have snow out here, so I have to make it in my oven. She love persian food, and I love your receipies. they couldn’t be better and simpler. Looking forward to getting your DVD. When will you put it out? Please let me know if you are ever in Japan. It would be my pleasure to have you in my house as a guest and have a chat with you. I will make Japanese food for you. Please check my website and see what I do. Untill we meet someday, I keep cooking and you keep teaching how to do it, please.

Reply

KShar November 19, 2011 at 3:51 am

Thank you Steven, my dear friend from Japan, it is such a treat to hear from you. let me know how your Joojeh kabab turned out in the oven, may be i can be of help. keep it cooking. working full time on the DVDs, first we were planning to put it out for christmas, but it is too much work and we may not be able to make it. Trying hard to meet the deadline. keep in touch.

Reply

Miana January 19, 2012 at 1:28 am

Thank you KShar for your Joojeh Kabab. Please tell me exact way to make your Saffron liquid. Thank you and keep cooking.

Reply

KShar January 21, 2012 at 11:58 pm

first of all thank you for your kindness. and want you need to do is to get powder saffran and mix it with hot water. (ratio is one to ten, one saffran to ten water). it will keep in refrigerator up to two weeks.

Reply

Miana February 14, 2012 at 6:46 pm

Thank you KShar for your reply. I LOVE your site. Especially, liked the piece on Valentine’s day. for the saffran liquid ratio, is that one teaspoon saffron powder to 10 teaspoons of water. And, what is you use Saffron threads (expensive) but flavour is very pleasantly strong. Then what is the ratio. thanks and keep cooking (with love).

Reply

KShar February 15, 2012 at 3:35 am

Thank you Miana, dont use too much. tea spoon is too much. The ratio is the same but it would be thick and you can use as much more water as you want before you add it to the food. I will try to make a video to show you soon.

Reply

Donita February 3, 2012 at 3:34 am

Hi Kshar! Was wondering if you have the recipe for the white dipping sauce/ yogurt sauce that normally comes with it when you order any types of kabob.
Thanks!

Reply

KShar February 4, 2012 at 5:36 pm

I don’t know exactly what sauce you are talking about. The two that comes to mind is either mosto mosir or mast o khiyar. ( yogurt with cucumber, or mosir.) I hope this helps you. please let me know

Reply

Diana Moses February 16, 2012 at 3:08 pm

Thanks Kshar for all your wonderful videos and wise words!

Reply

KShar February 17, 2012 at 3:13 am

You are most welcome dear Diana.

Reply

Diana Moses February 16, 2012 at 3:10 pm

I almost fogot, where do you get that lovely zaffaron the color is so rich, the one I got is so much lighter. Is that from Iran? if not where can we get that from. Thanks!

Reply

KShar February 17, 2012 at 3:15 am

Diana, to get a deeper color you need to add a little hot water and cover it to simmer and after five min. then add more water.

Reply

nancy February 19, 2012 at 3:33 am

Thanks Kshar
its wouderfull, you have golden hand ,the way you cook ,encourage me to cook .
I think donita asked about (dough) I mean mast+water (doogh).

Reply

nancy February 19, 2012 at 3:39 am

I have a question if you dont mind where do you live ,because here in canada its february 18, 2012 @10:38 pm .its 5 hour diffrence so its not in iran for sure .isn’t it?

Reply

Anindita April 21, 2012 at 5:24 am

Your recipes are superb…. Am not Persian but you inspire me so much to cook Persian cuisine… Thanks so much…. Will follow your recipes in future …. Best wishes for all the good work you do… regards….

Reply

KShar April 21, 2012 at 6:29 am

keep it cooking, you are kind very kind

Reply

Serdar Tas July 20, 2012 at 4:31 am

Hi kshar,

I have been watching your displays from YouTube last few days and it is all so sweet. I was wondering where do you get your dissolved liquid saffron if you make it yourself would you please explain how do you make your own liquid saffron and how long can you keep it and where do you keep it?

Thank you,
Serdar

Reply

KShar July 21, 2012 at 5:37 am

you mix hot water with powder saffron (ratio, one portion of saffron to 10 portion of water).

Reply

gil September 27, 2012 at 10:49 pm

Hi Kshar!
thanks for the video Joojeh Kabob
i have a question :what is “tarmac” yellow powder that you use.

Reply

KShar October 2, 2012 at 12:31 am

Tarmac is called zar chobeh in Persian.

Reply

Leave a Comment

Previous post:

Next post: