Tweet

JUJEH KABAB

"Chicken Kabob"

4 lbs (1.8 kg) Boneless Chicken Breast 2 Small Onions 1 Red Bell Pepper 1/4 Tsp Saffron Salt (Approx 1 Tbsp) as you prefer Black Pepper Powder (Approx 1 Tsp) as you prefer Turmeric (Approx 1 Tsp) as you prefer 3 to 4 Tbsp Olive Oil 2 Tbsp Mayonnaise PREPARATIONS: 1- Cut the boneless chicken breast to small 3 x 3 inches cubes. 2- Dice/Cut the onions (One of the onions can be cut larger to grill along with the chicken kabobs. 3- Slice the red bell pepper. 4- Soak the saffron in boiling water for at least 10 minutes. DIRECTIONS: 1- Place the sliced boneless chicken breast, onions and the red bell pepper in a large bowl. 2- Add salt, black pepper powder, turmeric, olive oil, mayonnaise and 3 to 4 tsp of the soaked saffron to the bowl and mix until well combined. 3- Cover the mixture with a lid or plastic wrap. 4- Keep them in a refrigerator to marinate for 8 to 12 hours. 5- Skewer pieces of chicken, onions and red bell pepper. 6- Cook the chicken kabobs over a charcoal grill.

JUJEH KABAB (CHICKEN KABOB) CALORIES & NUTRITION VALUES

Jujeh Kabab (jujeh: Chicken), is a Persian chicken kabob. 3.5 ounces (100 grams) of jujeh kabab has 181 calories and 75 calories from fat. It contains high amounts of niacin. Niacin lowers LDL cholesterol or as we know it Bad cholesterol. Niacin is also known to prevent diabetes. Jujeh Kabab contains high amounts of vitamin B6 and selenium. It is a good source of protein. 100 grams of Jujeh kabab contains 23.6 grams of protein.