Joojeh Kebab Spice

The marinade blend for joojeh kabab, the grilled chicken skewer. Granulated onion, paprika, black pepper and dried parsley form the base, lifted by saffron and the bright sourness of citric acid, which does much the same job on the tongue as a squeeze of lemon.

Saffron carries the aroma and, with the paprika, the golden colour the finished chicken takes on. The blend follows the Central Asian style of grilled chicken the dish comes from.

How to use it

Mix it into a marinade for chicken pieces before grilling, roasting or pan-searing. Two tablespoons of the blend with yoghurt, lemon juice and oil is enough for a kilo of chicken, left at least four hours or overnight. Serve with saffron rice, grilled vegetables or flatbread. Technique tip: bloom the blend in two tablespoons of warm water for ten minutes before it goes into the yoghurt, so the saffron releases its colour into the marinade instead of staying locked in dry threads.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Jujeh Kabab Seasoning, Saffron Chicken Spice, بهارات جوجه کباب