SAEDNEWS: Using tomato paste in the marinade, prepare a soft, juicy, and richly colored chicken kebab. This simple, professional method significantly enhances both the flavor and texture of the kebab.
According to Saednews, Chicken kebab (Joojeh Kebab) is one of the most popular and widely loved Iranian dishes, holding a special place at parties and gatherings. But what is the secret to a delicious and juicy chicken kebab? Many people think that special sauces and unique ingredients are required to make an excellent kebab. However, one of the simplest and most effective ways to improve its flavor and texture is using tomato paste.
In this article, we will teach you in a complete and professional way how to prepare an incredibly tasty, tender, and juicy chicken kebab using tomato paste. Stay with us to learn the secrets of this delicious dish.
Tomato paste is a concentrated form of tomatoes that adds excellent flavor, color, and aroma to food. Using it in chicken kebab marinade has several benefits:
Natural tenderizer: The acids in tomato paste help break down chicken proteins, making the meat softer and more tender.
Strong flavor enhancer: It gives the kebab a deep, rich taste that blends well with other spices.
Natural color: It adds an appealing red color, making the kebab look more appetizing when grilled.
Glazing effect: Its thickness creates a shiny layer on the chicken that helps retain moisture and prevents dryness.
To prepare a professional and delicious chicken kebab, you will need:
Chicken breast: 1 kg (boneless preferred)
Tomato paste: 3–4 tablespoons (high-quality and thick)
Onion: 2 medium
Olive oil: 3 tablespoons
Fresh lemon juice: 2 tablespoons (or sour orange juice)
Yogurt: 2 tablespoons (optional, for extra tenderness)
Garlic: 3–4 cloves (grated or crushed)
Saffron (brewed, concentrated): 2 tablespoons
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Paprika: 1 teaspoon
Turmeric: ½ teaspoon
Optional kebab spice mix: 1 teaspoon
Butter or animal oil: 50 g (for brushing during grilling)
Wash the chicken and dry it thoroughly. Cut it into medium, even-sized pieces so they cook evenly. Soaking the chicken in salted cold water for 30 minutes can help remove excess blood and improve texture.
The marinade is the heart of the kebab:
Grate or blend the onions and remove excess water.
In a large bowl, mix tomato paste, grated onion, olive oil, lemon juice, yogurt (if using), garlic, and saffron.
Add all spices and mix well until smooth.
Taste and adjust seasoning if needed.
Add chicken pieces to the marinade and mix well until fully coated. Cover the bowl and refrigerate for at least 4–6 hours, preferably overnight.
Important note: It is better to add salt closer to grilling time to prevent the chicken from releasing too much water.
If using metal skewers, soak them in water for 30 minutes. Thread the chicken pieces evenly, avoiding overcrowding so heat distributes properly.
Place skewers over medium heat (preferably charcoal without flame). Turn frequently to cook evenly. Brush with melted butter during grilling for extra flavor and shine.
Cooking time is usually 15–20 minutes. Ensure the chicken is fully cooked inside.
Serve your chicken kebab in different styles:
Traditional: with saffron rice, grilled tomatoes, peppers, and herbs
Modern: with bread, salad Shirazi, yogurt, and lemon
Sandwich style: in flatbread with vegetables and sauces
Use high-quality, thick tomato paste
Do not shorten marination time
Maintain medium and even heat
Brush with butter during grilling
Adding yogurt improves tenderness
Balance spices for best flavor
Using burnt or low-quality tomato paste
Too much lemon or acid (can toughen meat)
High direct flame grilling
Uneven chicken pieces
Tomato paste chicken kebab is a simple, flavorful, and juicy variation of the classic Iranian kebab. By following the steps and tips in this guide, you can easily prepare a restaurant-quality dish at home. The key to success is patience in marinating and careful grilling.
Enjoy your meal!
