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Vegan Persian Joojeh Chicken Kabob

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Vegan Joojeh Kabob

Recipe by Plant-Based Persian

Juicy tofu with flavors of lemon and saffron

  • Total Time8 hours 20 minutes
  • Yield4 people 1x
  • DietVegan

Ingredients

Units Scale
  • 16 oz package high protein tofu
  • 2 tsp. of Brewed Saffron
  • 2 Tbsp. Kite Hill plain yogurt
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1/2 tsp. pepper
  • 1/4 cup lemon or lime juice
  • 1/2 small yellow onion grated
  • 1 garlic minced
  • Dash of turmeric

Instructions

  1. For maximum flavor, first freeze the tofu overnight, fully defrost, and press to remove excess liquid. Cut the tofu into cubes for skewering. 
  2. Combine all the other ingredients in a small bowl until well-blended. Combine the tofu and the marinade. Make sure the tofu is fully marinated. 
  3. 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.
  4. Place the tofu onto skewers.
  5. Grease a grill or baking sheet/broiler pan.
  6. Grill on the BBQ or, if using an oven, broil for about 15 minutes. During the BBQ or broiling process, turn over every 5 minutes and brush with the remaining marinade to increase juiciness.

Notes

You can serve with grilled vegetables 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 also grilling or broiling.

  • Prep Time: 8 hours
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

Find it online: https://plantbasedpersian.com/joojeh-kabob-chickn-kabob/