By Chef Abed Motasemi
“This chicken kebab recipe is very different, it is called pomegranate chicken kebab or JOOJEH NARDOON. The chickens are marinated in pomegranate molasses, walnuts and a bunch of fragrant veggies; a very unique and incredible way to make chicken kebab. This recipe is from north of Iran which is very well-known for delicious foods. Enjoy!”
Servings: 4 servings
Prep time: 10minutes
Cooking time: 10minutes
INGREDIENTS:
For The Kebab:
- 2 pounds or 1 Kg. chicken breast or fillet
- 1 medium size or 200 grams onion
- 50 gram or one jalapeño
- 10 to 12 cloves of garlic or 2 tbsp. garlic puree
- 3 tbsp. crushed walnut
- 3 tbsp. chopped parsley
- 3 tbsp. chopped cilantro
- 2 tbsp. chopped basil
- 1 tbsp. chopped green onion
- 1 tbsp. chopped mint
- 3 tbsp. sour pomegranate molasses
- 1 tbsp. or twelve grams kosher salt
- half tsp. or two grams cayenne pepper
- 3 tbsp. neutral flavor oil
- Butter for the rub
For The Eggplant Dip:
- 3 eggplants
- 3 tomatoes garlic
- 2 knobs or heads of garlic
- 1 tbsp. tomato paste
- half tsp. turmeric
- half tsp. smoked paprika
- half tsp. garlic powder
- a quarter tsp. pepper preferably white pepper
- salt to taste
- 2 eggs
DIRECTIONS:
- Slice the chickens the way I showed in the video
- Slice the onion and jalapeño thinly, add them to a bowl, then add 2 tablespoons of the crushed walnut (keep the rest for garnish after grilling), pomegranate molasses, and the spices
- Mix and squeeze all ingredients
- Add the chickens to the marination stuff, add the oil and mix very well
- Cover the chicken and in the fridge for 6 hours or overnight
- Skew the kebabs the way I showed in the video, grill them over charcoal for 4 minutes each side, watch the video for detail
- For eggplant dip, smoke all the veggies for 1 hour, then crush them all in a pan and add the rest of the ingredients, watch the video for detail.
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