Ingredients
for the Jujeh Kabob
8 bone in chicken thighs
1 tsp saffron
½ tsp coriander
2 Juice of lemons
⅓ c extra virgin olive oil
1 yellow onion, grated
Salt & pepper to taste
for the Spicy Salad Shirazi
3 roma tomatoes, finely diced
6 persian cucumbers, finely diced
½ red onion, finely diced
¼ bunch mint, finely minced
¼ bunch parsley, finely minced
¼ bunch tarragon, finely minced
1 habanero, finely minced
1 - 2 Juice of lemons (or 3 4 limes)
¼ c extra virgin olive oil
Salt & pepper to taste
for the Sauce
1 rocoto pepper
2 ají amarillos (sub: 2 tbsp ají amarillo paste)
1 onion
6 cloves garlic
2 Juice of limes
2 scallions, very thinly sliced
3 tbsp queso fresco, finely crumbled (optional)
¼ c extra virgin olive oil
Salt & pepper to taste
Directions
Step 1
Marinate chicken. Cut chicken into 1.5 inch pieces. Set in a mixing bowl. Crush saffron and squeeze lemon juice over it, and incorporate. Pour over the chicken and let sit for 10 minutes. Add salt, pepper, coriander, and grated onion. Thoroughly mix and set in the fridge up to the last hour before cooking. Let marinate for a few hours at least, overnight preferred.
8 bone in chicken thighs
1 tsp saffron
2 Juice of lemons
½ tsp coriander
Salt & pepper to taste
1 yellow onion, grated
Step 2
Prep the sauce. Rough chop onion, garlic, ají amarillo, and rocoto pepper. Sauté in olive oil over high heat until softened and slightly charred, seasoning with salt and pepper to taste at the end. Add to a blender. Squeeze limes into the same pan that the aromatics just cooked in, scraping the bottom and sides to loosen anything stuck. Add the lime juice to the blender. Blend while streaming in olive oil until smooth and emulsified. Pour to a bowl then add very thinly sliced scallion and finely crumbled queso fresco.
1 onion
2 ají amarillos (sub: 2 tbsp ají amarillo paste)
1 rocoto pepper
Salt & pepper to taste
2 Juice of limes
¼ c extra virgin olive oil
2 scallions, very thinly sliced
3 tbsp queso fresco, finely crumbled (optional)
6 cloves garlic
Step 3
Prep the salad. Very finely dice tomato, cucumber, and onion. Very finely mince parsley, tarragon, mint, and habanero. Add lime juice, olive oil, salt, and pepper. Mix until thoroughly incorporate.
3 roma tomatoes, finely diced
6 persian cucumbers, finely diced
½ red onion, finely diced
¼ bunch parsley, finely minced
¼ bunch mint, finely minced
¼ bunch tarragon, finely minced
1 habanero, finely minced
¼ c extra virgin olive oil
1 - 2 Juice of lemons (or 3 4 limes)
Salt & pepper to taste
Step 4
Skewer and grill the chicken. Remove chicken from the fridge one hour before cooking. Skewer the chicken–if there are any pieces dangling, fold the chicken in half and push the skewer through the middle. Grill over a medium-low flame, and try to avoid flare-ups. Flip every 5 minutes, brushing on the excess marinade after each flip, until cooked through. If you’d like to make this in the oven, skewer it the same way and set on a sheet tray. Roast at 450ºF for 25-30 minutes, flipping halfway.
Step 5
Make sandwiches in Sangak bread or any wrap or flat bread. Optionally drizzle yogurt on top.
