Joojeh Kabob: A Taste of Persian Sunshine on Your Plate
A flavorful and tender Persian Saffron and Yogurt Chicken Kabob recipe. Marinated overnight for maximum flavor, this dish is a taste of sunshine on your plate!
Ingredients
- 2 ¼ pounds boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 pinch saffron threads (about 10 threads) or ¼ teaspoon of ground saffron
- 1 large yellow onion, thinly sliced
- 1 large garlic clove, crushed or minced
- Juice from 1 large lemon
- ⅓ cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato purée
- ½ teaspoon turmeric
- Kosher salt
- Black pepper
- Finely chopped parsley, for garnish
Instructions
- Bloom the saffron. Grind the saffron threads until powdered. Stir ¼ teaspoon of the ground saffron with 3 tablespoons of water. Allow to bloom for 10 minutes.
- Make the marinade. In a large bowl, combine the sliced onion, garlic, lemon juice, yogurt, olive oil, tomato purée, turmeric, and bloomed saffron water. Stir to combine.
- Add the chicken. Place the chicken into the bowl with the marinade and season with salt and pepper. Massage the marinade into the chicken.
- Leave to marinate. Cover with plastic wrap and refrigerate overnight.
- Skewer the chicken. Remove chicken from the fridge, shake off excess marinade, and thread onto soaked skewers. (Discard marinade and onions.)
- Grill. Lightly oil and heat a gas grill or griddle to medium-high heat. Grill, turning, until cooked through, about 10-12 minutes. 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!
Notes
- For best results, use high-quality saffron.
- Soaking the wooden skewers in water for at least 30 minutes before grilling will prevent them from burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with Persian Rice with Potato Tahdig and Persian Shirazi Salad for a complete meal.
- Don't be afraid to experiment with the spices! A pinch of Aleppo pepper or cardamom can add a lovely depth of flavor.