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Joojeh Kabob

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Dinner, Main Course – Persian
By Kelly Djalali – Serves: 4-8
Prep Time: 30 Minutes, Plus Overnight Marinate – Cooking Time: 15 Minutes – Total Time: 45 Active Minutes

For these Persian Chicken Kabobs, the saffron lends a deep honey-scented flavor. The smoky flavor from the charcoal combines with the saffron marinade and buttery basting sauce for a unique and distinct harmony of flavors. Serve with grilled tomatoes and onions.

Ingredients

  • Marinade
  • 3.5 lb Boneless, Skinless Chicken Breast
  • 2 Onions, thinly sliced
  • 1/2 tsp. Saffron, ground and dissolved in 2 tbsp hot water, divided
  • 1/2 cup Plain Yogurt
  • 2 tbsp. Olive Oil
  • 2 cloves Garlic, smashed and chopped
  • 1.5 tsp. Kosher Salt
  • 1.5 tsp. Ground Black Pepper
  • Saffron Lemon Butter Baste
  • 1/4 cup Unsalted Butter
  • 1/4 cup Lemon Juice
  • Serve with
  • Rice, Lavash, Feta, Parsley, Grilled Onions and Tomatoes

Instructions

1

Cut chicken into 2-inch cubes.

2

Place chicken in a large shallow container and mix in onions, half the saffron water, yogurt, olive oil, garlic, salt and pepper.

3

Coat all pieces of chicken completely with marinade

4

Cover (or transfer to a Ziplock) and marinate at least 6 hours and up to 2 days in the refrigerator.

5

Start your charcoal at least 30 minutes prior to grilling.

6

Thread chicken breast pieces close together onto metal skewers.

7

In a small saucepan add butter, lemon juice and the other half of saffron water. Cook this over medium heat until melted and combined.

8

Grill kabobs for 4-5 minutes on each side, basting with butter-lemon mix.

9

The chicken is done when the juice running out is no longer pink.

10

Let chicken rest about 5 minutes and slide off skewer.

11

Serve over rice with lavash, feta, tomatoes and onions.