🍽️Poultry

Jujeh Kabab with Rustic Tomato Sauce

Name: Jujeh Kabab with Rustic Tomato Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Poultry
Ingredients: 1 kg boneless chicken breast, cut into cubes; 1 cup plain yogurt; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon turmeric; Salt, to taste; Black pepper, to taste; 4 ripe tomatoes, diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon sugar; 1 teaspoon paprika; Fresh parsley, for garnish

"Elevate your grilling game with tender, yogurt-marinated Persian chicken skewers smothered in a robust, sun-ripened rustic tomato sauce."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 kg boneless chicken breast, cut into cubes
1 cup plain yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon turmeric
Salt, to taste
Black pepper, to taste
4 ripe tomatoes, diced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon paprika
Fresh parsley, for garnish

🌱 High-Protein🌱 Gluten-Free🌱 Low-Carb🌱 Nut-Free⚡ Medium

❤️Health88%

😋Taste92%

🥳Joy90%

👨‍🍳Difficulty45/100

📜 The Story

Jujeh Kabab is a cornerstone of Persian culinary heritage, traditionally defined by its tenderizing yogurt and saffron marinade. This modern adaptation pairs the classic grilled poultry with a Mediterranean-inspired rustic tomato sauce, bridging the gap between Middle Eastern grilling techniques and bold Levantine flavors.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"The dish presents a stunning contrast between the charred, smoky exterior of the succulent chicken and the vibrant, chunky texture of the sauce. Aromas of earthy turmeric and bright lemon zest rise from the skewers, while the palate is met with a velvety, tangy richness that finishes with the sweet-savory notes of slow-simmered tomatoes."

Chef's Mastery

💡

The Secret

For an even more authentic Persian depth, add a pinch of bloomed saffron to the yogurt marinade and finish the grilled chicken with a light brush of melted butter.

⚠️

Avoid This

Using cold chicken directly from the fridge for the grill; let the marinated meat sit at room temperature for 15 minutes before cooking to ensure even heat distribution.

❄️

Storage

Store the chicken and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken briefly in a hot pan to maintain moisture.

Instructions

In a large bowl, whisk together the yogurt, olive oil, lemon juice, turmeric, salt, and black pepper until smooth. Add the chicken cubes and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

While the chicken marinates, prepare the tomato sauce. Heat the olive oil in a pan over medium heat. Add the onion and sauté for 3–4 minutes until soft and lightly golden. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Add the diced tomatoes and tomato paste, then season with sugar, paprika, salt, and black pepper. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Preheat a grill to medium heat. Thread the marinated chicken onto skewers, allowing excess marinade to drip off. Grill, turning occasionally, until the chicken is fully cooked, lightly charred, and juicy throughout.

Arrange the grilled chicken skewers on a serving platter. Spoon the warm tomato sauce over the top, garnish with fresh parsley, and serve immediately.