Skip links

My Big Fat Halal Blog

A Halal food blog reviewing London's finest Halal food!

Main navigation

JOOJEH CHICKEN WRAPS RECIPE FT MUBARAK LONDON

By

If you’ve been keeping up with my food adventures, then I’m sure you’ll know all about my recent crazy Persian food obsession! I spent many weekends hitting up new Persian places… take Mahdi, Simurgh and Pardis to name a few! For a while now I’ve been thinking that I should try and my make my own Persian food, particularly the famous juicy joojeh chicken as that’s my favourite  *drools*! So when Mubarak London, an all halal gift brand, kindly sent me their “Fine Pantry” box filled with delicious, Middle Eastern ingredients, it was the perfect time to make it! Take a look at what’s inside the box…

 7516787936_IMG_4662
The box arrived, tied with a black ribbon. It was simple, pretty and I was definitely excited to open it up. Inside I found the following:
 
  • Wooden Spoon engraved ‘Yes, you can lick the spoon…but don’t forget to say Bismillah’
  • Heavenly Bites Cook Book
  • Saveur Du Maroc Argan Oil
  • Saveur Du Maroc Harissa
  • Zaytoun Zaa’tar
  • Zaytoun Maftoul
  • Mahbir Indian Saffron
  • Mymoune Sumac
7516787936_IMG_4660
 
7518830608_IMG_4664
 
 I decided to use the saffron, sumac and oil to create these juicy, zingy, tender joojeh chicken wraps topped with pomegranate, and a slather of sumac yoghurt sauce! Take a look…
 FullSizeRender-6
 
Oh yessss…
 
IMG_3476
 
One more… 
 IMG_3477
 
Want to know how to make it? Follow the recipe below!
 
JOOJEH CHICKEN WRAPS WITH SUMAC YOGHURT
Serves 4
Juicy, zingy, tender joojeh chicken wraps with garlic sumac yoghurt, wrapped in a fluffy hot naan!
Write a review
Save Recipe
Print
INGREDIENTS
FOR THE CHICKEN WRAPS
  1. 2 pounds boneless chicken breasts, cut into cubes
  2. 1 small onion, finely sliced
  3. 1 cup plain yoghurt
  4. 3 tablespoons oil
  5. 4 tablespoons freshly squeezed lemon juice
  6. 3/4 teaspoon saffron mixed in 2 tablespoons of hot water
  7. 2 teaspoons salt
  8. 1 teaspoon black pepper
  9. 4 naans
  10. 1 packet salad leaves
  11. Handful of pomegranate kernels
FOR THE YOGHURT
  1. 4 tablespoons plain yoghurt
  2. 1 clove garlic, crushed (or 1/2tsp garlic paste)
  3. 1 tablespoon sumac
  4. 1 tsp salt
DIRECTIONS
FOR THE CHICKEN
  1. Combine the onion, yoghurt, oil , lemon juice, liquid saffron, salt and black pepper into a bowl.
  2. Pour it over the chicken cubes and keep in the fridge for minimum 7 hours (preferably overnight).
  3. Place the cubes on to metal skewers and grill for 15-20 mins, turn the chicken in-between. You can also bake the chicken in the oven, but grilling would be better.
FOR THE YOGHURT
  1. Mix in the yoghurt, garlic, sumac and salt until fully combined.
ASSEMBLING
  1. Heat the naan, and spread a layer of the sumac yoghurt onto it. Top with salad leaves, chicken and pomegranate.
My Big Fat Halal Blog http://www.mybigfathalalblog.com/
Be sure to try out this recipe and send me a picture if you do! I love seeing your recreations! 😀
 
Finally, don’t forget to check out the amazing gift boxes from Mubarak London. They have a range of beautiful boxes, perfect for any occasion – birthdays, graduations, anniversaries, weddings, new borns… you name it! AND best of all… most of them are filled with delicious treats that are perfect for foodies like me!
 
Oh, and did I mention YOU CAN GET 10% OFF WITH THE CODE “MBFHB”? Hurry as the code lasts THIS WEEKEND ONLY! 
 
Check out their website here: mubaraklondon.com
 
Note: This post contains sponsored content. All opinions are my own.

Reader Interactions

Comments

Leave a comment! (Log in/email details are optional)