Jujeh Kabab with Batbout, Chickpeas and Salad
Jujeh Kabab with Batbout, Chickpeas and Salad We enjoyed this jujeh kabab so much, the last time we made it, we decided to revisit it. This time we had an appropriate salad to go with it. Such delightful flavors and textures. I promise, there was nothing like this in South Texas when I was young! The yogurt, citrus, and saffron marinade does wonders for the chargrilled, chicken thigh kababs. I bone and skin the chicken thighs myself. But, boneless, skinless chicken thighs are readily available in stores. The yogurt helps tenderize the chicken. It also helps keep the chicken moist. I only have a few skewers, so I experimented with marinating some whole boneless, skinless chicken thighs and chargrilling them whole. It worked like a charm. But, having this dish in kabab form lends interest and intrigue. It brings vision of meat cooked on a sword and served from it onto your plate! The cooked chicken also reheats nicely in the oven. I wrap it tight i