JOJE KABAB (Grilled Chicken)
The history of Joje Kabab, one of the oldest and most famous dishes among Iranians, is quite fascinating. The various methods of marinating Joje Kabab by both Iranian and international chefs have contributed to the diversity of this delicious dish.
History of JOJE KABAB
The exact history is not well-defined, but some believe that this dish has existed in Iran since the Sasanian era. At that time, people used meat from various animals to prepare kebabs, including chicken.
During the Safavid period, Joje Kabab became a popular dish in Iran. It was prepared in various ways, including grilling over charcoal, cooking over an open flame, and roasting in a tandoor.
Joje Kabab is considered an international dish, where pieces of chicken are marinated in a special sauce. However, the methods of marinating Djoje Kabab differ across regions. For example, in India, spicy seasonings are used to flavor the chicken pieces, while in the United States, they are often marinated in barbecue sauce. In Iran, it is typically marinated in lemon juice, onions, and saffron for flavoring.
Joje Kabab is one of the main dishes served at Iranian gatherings and parties. Due to its delicious taste and easy preparation, it is well-received by everyone.
Benefits of Joje kabab Grilled Chicken
Rich Source of Protein: If you’re looking to reduce body fat, chicken meat is a great option as it is low in fat. The breast meat is especially beneficial, containing about half the fat of a steak.
Prevention of Osteoporosis: One of the best ways to prevent osteoporosis is by ensuring adequate protein intake, which Djoje Kebab provides.
Cancer Prevention: If you’re seeking a good source of vitamin B for your body, Djoje Kebab is an excellent choice.
Energy Boost: The presence of B vitamins, especially vitamin B6, in Djoje Kebab helps supply your body with energy.
