Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Jujeh Kabab

<em>Jujeh Kabab</em> Related:   gluten-free, Israel & Middle East, July 4th, kid-friendly, poultry, Shabbat

Prep time: 10–15 minutes + overnight marinating

Cook time: 15–20 minutes

Yield: 4 servings

Recipe courtesy of Rafi Hakimi, Panache CateringMy recent favorite shish kabob is the Persian jujeh kabab, made of chicken breast, onion and red pepper marinated in a mayonnaise, turmeric and lemon juice sauce, which keeps the chicken tender and succulent. Serve with luleh kababs and accompany with rice and some grilled cherry tomatoes and pearl onions for a real feast.


  • 4 boneless chicken breasts
  • 1 large onion
  • 1 large red bell pepper
  • 1 cup mayonnaise
  • 1 tablespoon turmeric
  • 1 tablespoon olive oil
  • Salt and pepper
  • Juice of 1 lemon


  • Cut the chicken breast into cubes. Chop the onion and pepper into a 1-inch dice. Mix mayonnaise with turmeric, olive oil, salt and pepper, and stir. Add chicken and vegetables. Marinate overnight. Before making skewers, add lemon juice, mix and make skewers alternating chicken, onion and pepper. Grill over coals until chicken is cooked through, but still tender.

Leave a Reply