Countries › Iran › Joojeh Kabob - Persian saffron and yogurt chicken kebabs

Joojeh Kabob - Persian saffron and yogurt chicken kebabs

Persian chicken kebabs.

15 min

Prep

15 min

Cook

6

Serves

252 kcal

Calories

38g

Protein

3g

Carbs

9g

Fat

Ingredients

Other

boneless skinless chicken breasts, (cut into 2-inch cubes)2.25 lbs

saffron threads ((about 10 threads) or 1/4 teaspoon of ground saffron)1 pinch

large yellow onion, (thinly sliced)1 pieces

large garlic clove, (crushed or minced)1 pieces

Juice from 1 large lemon1 pieces

Greek yogurt0.333 cups

extra virgin olive oil2 tbsp

tomato purée1 tbsp

turmeric0.5 tsp

Kosher salt1 pieces

Black pepper1 pieces

Finely chopped parsley, (for garnish)1 pieces

Method

Bloom the saffron. Use either a pestle and mortar or a spice grinder to grind the saffron until all of the strands become a fine powder. (If you use a pestle and mortar, have patience.) Stir 1/4 teaspoon of the ground saffron with 3 tablespoons of water. Allow to bloom for 10 minutes.

Make the marinade. To a large bowl, add the sliced onion, garlic, lemon juice, yogurt, olive oil, tomato puree, turmeric, and the bloomed saffron water. Stir to combine.

Add the chicken. Place the chicken into the bowl with the marinade and season with a large pinch of salt and pepper. Massage the marinade into the chicken until everything is combined and evenly distributed.

Leave to marinate. Cover with plastic wrap and leave in the fridge overnight for the flavors to develop.

Skewer the chicken. The next day, remove chicken from the fridge, shake off any excess marinade and thread the chicken pieces onto the soaked skewers. (Discard the marinade and onions.)

Grill. Lightly oil and heat a gas grill or griddle to medium-high heat. Add the kabobs and cook, uncovered, until the chicken is cooked through, about 10-12 minutes in total. The internal temperature should register 165°F.

Serve. Place the cooked Joojeh Kabobs on a serving dish and sprinkle with finely chopped fresh parsley. Enjoy!