Classic Persian Jujeh Kebab with Lemon & Spices

Cut the chicken into evenly sized, bite-size pieces to ensure uniform cooking and a juicy texture.

In a large bowl, whisk together the olive oil, fresh lemon juice, grated garlic, cumin, coriander, smoked paprika, ginger, turmeric, cayenne pepper, salt, and black pepper until a smooth marinade forms.

Add the chicken to the marinade and toss thoroughly so each piece is well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat.

While the chicken marinates, cut the onion and bell peppers into evenly sized chunks so they cook at the same rate as the chicken.

Thread the marinated chicken alternately with onion and bell pepper onto skewers, arranging them snugly without overcrowding.

Heat a grill pan or large skillet over medium heat. Grill the skewers, turning occasionally, until the chicken is fully cooked, lightly charred, and golden brown on all sides.