It is always nice to have joje kebab oor chicken skewers as it is called in Swedish. The Persian way to prepare the chicken is incredibly easy and the result is very good. The best thing is to let the chicken marinate overnight but you can also get it done by 4 – 5 hours. The accessories are Persian rice, grilled tomatoes, salad Shirazi and of course mast o mosir.
You can find the recipes here:
In the summer we barbeque it outdoors of course, but during winter time a griddle does the work just fine. In the marinade we use saffron, saffron is said to have a substance that protects brain cells and can prevent MS from 2011 research at the University of Alberta, USA. Source (in Swedish)
We serve ground sumac with the rice, not just for its taste but also for its effect that prevents the bloating when eating rice. Everything in the Persian cuisine has a purpose. I buy whole sumac kernels and grind it myself, so I know it’s “real” and clean. Some might say that I have the time to do this kind of things in the kitchen because I have retired but let me assure you that I’ve always put a lot of effort and time in making healthy food for my family.
For me it is important to create a symphony of flavors, of course, it takes time to achieve it, but so are the meals important for most, I would think, regardless of nationality. I was pleased to find Professor Emeritus Stig Bengmark’s page on the net where he classifies the spices we use in Persian cooking (boldly) belonging to the Champion League of Antioxidants! Here’s what he writes:
“The twelve most antioxidant-rich foods identified so far are in turn: cloves (spice), sumac (spice), Ceylon cinnamon (spice), sorghum / durrah (grain), oregano (spice), turmeric (spice), akaj (berries), cocoa powder, cumin (spice), maqui (berries), parsley (salad) and basil (spice). Nearby are also teff, amaranth, quinoa (all seeds) and buckwheat (actually a bean).”. Source (in Swedish)
Ingredients for two people:
2 chicken fillets (wash and trim) and cut into smaller pieces
1 dl squeezed lemon
2 tbsp olive oil
1 large yellow onion
1 teaspoon salt
0.5 teaspoon saffron mixed with 0.5 dl warm water
35 grams of butter
2 tablespoons of squeezed lemon or lime
the rest of the saffron water
- Wash and trim the chicken fillets. Divide it into smaller pieces.
- Peel and cut the onion into smaller pieces. Measure other ingredients for the marinade.
- Pour olive oil, squeezed lemon juice, salt and half of the saffron water into a large bowl together with the onion. Run with a hand mixer until everything is mixed well and is almost like a kind of smoothie.
- If you use wooden skewers, it is a good idea if you put them in cold water for at least 20 minutes before putting the chicken pieces on them, otherwise, they might start burning.
- Wash and cut the tomatoes in the middle and put them on separate skewers, put it aside.
- After marinating the chicken – you put 3 – 4 pieces on each skewer.
- Heat a griddle and put on the tomatoes first since they take longer time than the chicken when done keep it warm in the oven (100 degrees Celsius). Grill or fry the chicken skewers for about
2 minutes on each side (depending on how large pieces you have). Then keep them warm in the oven for 15 – 20 minutes until you are done with everything else.
- Remember to brush the chicken skewers with the special mixture of butter, squeezed lemon and saffron.
- Cover a serving dish with some Persian thin bread Put the chicken skewers on top and then another layer of bread on top of the skewers – put your hand on top and with the other hand take out the skewers. Do the same thing with the tomatoes. This way they will keep warm.
Serve with rice, spring onions, salad Shirazi, mast o mosir and last but not the least big slices of lemon!