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Passion for Kebab

Joojeh Kebab Recipe Using a Whole Chicken
Joojeh kebabs are a Persian type of kebab that has a unique marinade. It is perfect grilled with chicken breasts or whole pieces of chicken, grilled or baked. This recipe calls for a whole chicken.
Ingredients:
1 3-4 lb. chicken, cut into pieces (thighs, legs, breasts), 1/2 cup olive oil, plus 1 tablespoon warm water, 1 large yellow onion, grated, saffron (about 10 strands), 1 teaspoon salt, 1 teaspoon pepper, 1/8 teaspoon crushed red pepper
Preparation:
Rinse chicken with cold water and dry. Cut up whole chicken into pieces (legs, thighs, wings, and breasts). Mix together remaining ingredients to make a marinade. Soak chicken pieces in marinade for 24 hours prior to cooking in the refrigerator.
Preheat grill to medium high or oven to 350 degrees (F). Place chicken on skewers and cook until chicken reaches at least 165(F), about 20-30 minutes on the grill or 30 minutes in the oven. Serve joojeh kebabs over a bed or basmati rice with grilled vegetables.

Spicy Lamb Kabab
If you are looking for a kabab with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Serves 8.
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients:
2 lbs lamb fillet, cut into 1 inch cubes, 2 green peppers, 2 pints cherry tomatoes, 2 onions
For the marinade:
2 tablespoons lemon juice, 1/2 cup olive oil, 1 teaspoon garlic, minced, 1/2 teaspoon cumin, 1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire), pich of ground red pepper or cayenne
Preparation:
Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
Prepare vegetables. Wash and dry veggies. Cur green peppers and onions into 1 inch chunks. Set aside.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.