Grilled Chicken Kabob – called Jujeh Kabob in Persian cuisine – is perfect for Type 2 diabetics, low in fat and full of flavor. Such a versatile protein, it can be served with rice, or as part of a sandwich or salad.

Jujeh Kabob is a typical entree of a Persian family meal. The platter of juicy grilled chicken tenderloins would be served alongside Basmati rice, along with the “usual” side items.

These would include a carefully arranged tray of fresh fruit, pickles and olives, fresh herbs such as tarragon and mint served with feta cheese and toasted flat bread, a mixture of dried fruits and nut meats, and yogurt dip called Mast-O-Khiar.

Preparing the Kabob

After marinating the chicken for a few hours or overnight, it can be grilled very quickly on a gas or charcoal grill. I recommend having your tools ready and at hand before starting to cook, such as a basting brush, tongs for turning the chicken, and a clean platter to hold the cooked chicken as it is removed from the grill.

Chicken Kabob is a fairly easy dish to fix; the marinade plus time makes it tender and delicious. Add more salt or pepper, and even other spices like chile powder if desired. We like to make a big batch (a double batch) and then we have extra cooked chicken that can be wrapped and frozen, then used in other dishes.