Classic Persian Joojeh Kabab with Tangy Herb Dressing

Cut the chicken breasts into evenly sized bite‑size pieces to ensure uniform cooking.

In a large bowl, combine the tomato paste, mustard sauce, and 4 tablespoons of olive oil. Add the chicken pieces and toss until fully coated.

Mix in the chopped onion and crushed garlic. Season generously with salt and black pepper.

Cover the bowl and refrigerate for at least 4 hours, or overnight for deeper flavor and tenderness.

Thread the marinated chicken onto skewers. Grill over medium charcoal heat, turning occasionally, until cooked through and lightly charred on the edges.

If grilling is not available, cook the skewers in a pan with a small amount of water, bake covered with foil in a preheated oven, or microwave at 800 watts for about 6 minutes until fully cooked.

To prepare the dressing, place the vinegar, lemon juice, mustard, olive oil, sugar, minced garlic, soy sauce, mint, salt, and pepper in a jar with a tight lid. Shake vigorously until well emulsified.

Serve the hot chicken kebabs with the dressing on the side or lightly drizzled over the top.