Joojeh Kabab (Persian Saffron Chicken Kabob)

A delicious skewer of Joojeh KababPersian saffron chicken served with vibrant saffron rice, perfectly grilled tomatoes, and charred onions on a white plate.
Prep Time 15 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 35 mins
Ratings 5 from 1 votes
Cuisine: , ,
Courses: ,
Ingredients
  • 1 kg Boneless chicken breast or thigh cut into 2inch cubes
  • 2 Large Onions
  • 125 g Butter for basting
  • 1/2 cup Plain Yogurt
  • 1/4 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 1/2 tsp Ground Saffron
  • 1/2 tsp Turmeric
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 6 Small Tomatoes for Grilling
  • Wooden or metal skewers
  • Rice to serve
  • Sumac to serve
  • Halved Onions (optional)
Instructions
  1. 1
    In a large bowl mix the shredded/chopped onions with yogurt, lemon juice, bloomed saffron, olive oil and spices until fully combined. Add the chicken and cover to rest in the fridge over night or for at least 4-6 hours. 
  2. 2
    Thread the chicken cubes onto skewers on the flat side so they all sit on the skewers unified. Place skewers on the grill to cook. Do not overcook as the chicken can lose too much moisture and become dry. Keep flipping the skewers on each side so every side becomes equally golden. 
  3. 3

    In the last 2 minutes, melt the butter and brush the melted butter all of over the chicken while on the grill. This will make the chicken even juicer. 

  4. 4
    Remove the chicken and grill the tomatoes and onions on skewers for a few minutes until charred.
  5. 5
    Serve with saffron rice, salad shiraz, borani esfenaj, and lavash bread. 
Read it online: https://peanutswirls.com/recipe/joojeh-kabab-persian-saffron-chicken-kabob/