We got a new grill, and I am so excited to BBQ again. One of my favorite childhood memories is backyard grilling at my aunt’s house during the warm summer evenings, running through sprinklers and watching the thunderstorms from the deck.
One of my favorite foods was joojeh kabob. Joojeh means “young chicken” in Persian. I loved joojeh kabob as a child, but I never thought about the actual chicken I was eating. It is easy to be disconnected when the meat is skinless, boneless, and any reference to the actual animal is removed.
I have not eaten meat now for over decade, but one of the foods I miss is joojeh kabob. It is a comfort food for me, so I have been trying to recreate the flavors and textures using Chick’n Scallopini from Gardein. The key to using Gardein is not to overcook the chick’n or else it will be very dry. Remember, this is not meat!
You can buy saffron from a Persian, Indian, Afghan or other speciality store.Print
Persian Chicken Kabob without the Chicken
- 2 packs of Gardein Chick’n Scallopini*
- 2 tsp. of Brewed Saffron
- 2 Tbsp. Kite Hill plain yogurt
- 1 tsp. salt
- 2 Tbsp. olive oil
- 1 tsp. pepper
- 1/4 cup lemon or lime juice
- 1/2 small yellow onion grated
- 1 garlic minced
- Dash of turmeric
* I have also used extra firm tofu, pressed for 30 minutes to remove excess liquid, and sliced into 1/2 inch thick slices in lieu of the plant-based chicken alternative. (See reference picture in the center above).
- Place the Chick’n Scallopini in a medium bowl.
- Combine all the other ingredients in a small bowl until well-blended. Pour the mixture over the Chick’n Scallopini. Make sure the Chick’n Scallopini is well covered (top and bottom).
- Cover and place in the refrigerator to marinate at least 8 hours.
- If you are limited on time, you can marinate for a shorter period, but the flavors will not be as well absorbed.
- Grill on the BBQ or, if using an oven, broil (on a broiler pan) for about 15 minutes. During the BBQ or broiling process, turn over every 5 minutes and brush with the remaining marinade to increase juiciness.
For the grilled vegetables, we like mushrooms, bell peppers, cauliflower and tomatoes. Toss with 1 Tbsp. olive oil and salt and pepper to taste. Marinate for at least 1 hour before grilling or broiling.
- Prep Time: 8 hours
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Iranian/Persian
Keywords: Vegan, Plant-Based, Persian, Iranian, kabob, vegetarian, Chicken