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.
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.
To marinate: Combine all ingredients, except the chicken and melted butter, in a large plastic bowl, making sure that the marinade is thoroughly mixed. Submerge the chicken pieces in the marinade. Cover and marinate in the refrigerator at least 4 hours or overnight.
To cook: Preheat your gas or charcoal grill for cooking. The heat level should be medium-high. Have your tongs, melted butter in a bowl, and a basting brush ready. Also have a clean platter ready for the cooked chicken. The cooking process goes quickly, and you will be turning the chicken a total of three times, brushing it with butter between turns.
Remove chicken pieces from the marinade, letting only the marinade that clings to it remain. Place on the grill, leaving a little space between pieces. When you have placed all the pieces, go back to the first piece, TURN it with tongs, and BRUSH the first grilled side with melted butter, continuing with all pieces. Cook for 2-3 minutes, then TURN the chicken again.
Brush the chicken again (the second grilled side this time) with melted butter, as it cooks for another 2 minutes. TURN the pieces a final time and start checking for doneness. Smaller pieces will cook more quickly than larger pieces, so start checking those first. Check for doneness by cutting into the piece of meat. It should no longer be pink, but not be overcooked or it will be dry. Remove to a platter and keep warm until all chicken is thoroughly cooked.
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