Chicken Joojeh Kebab
Try this mouth-watering Chicken Joojeh Kebab recipe featuring aromatic spices and a creamy marinade made from yogurt, onions, and tomatoes.
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
½ cup plain yogurt
½ onion, diced
1 tomato, diced
1 tsp black pepper
½ tsp salt
Saffron or yellow food coloring, as desired
1 cup dried cranberries
½ cup sugar
1 cup rice
1 Tbsp dried cranberries
Yellow food coloring mixed in milk or water, or saffron mixed in water or milk
In a mixing bowl, combine the yogurt, diced onion, diced tomato, Kashmiri chili powder, black pepper, salt, and saffron or yellow food coloring.
Add the chicken cubes to the marinade and stir until fully coated. Cover and refrigerate for at least 4-6 hours. (You can use a meat tenderizer if you are in a rush.)
Preheat your air fryer to 375F. Thread the chicken onto skewers (optional).
Air fry for 10 minutes, then flip and air fry for another 10 minutes, or until the chicken is fully cooked and very slightly charred.
Brush the kebabs with melted garlic butter or desi ghee if desired, before serving hot with rice, salad and cranberry sauce.
Cranberry Sauce (optional)
Boil 1 cup of dried cranberries in a saucepan.
Add ½ cup sugar and cook on high heat to reduce the liquid. Blend mixture until smooth.
Boil 1 cup of rice in a pot. Add salt to taste.
In a separate pan, saute 1 tablespoon of dried cranberries.
Add ¼ of the boiled rice to the pan with the sauteed cranberries.
Add yellow food coloring mixed in milk or water or saffron mixed in water or milk to the pan and mix well.
Place the remaining boiled rice in a serving platter and add the sauteed cranberries and colored rice mixture in the center