Joojeh kabab
Persian saffron chicken kebabs marinated in yoghurt, onion and lemon, grilled golden and served with buttery rice and charred tomatoes.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 420 kcalper serving
Ingredients
- Boneless chicken thighs or breast, in chunks800 g
- Onion1
- Greek yoghurt200 g
- Lemon, juiced1
- saffron1 pinch
- Butter, melted30 g
- Tomatoes, halved4
- Sumac1 tsp
- Saltto taste
- Black pepperto taste
- Rice, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Grind the saffron and steep it in 2 tbsp hot water.
- 2
Grate the onion and squeeze out its juice. Mix the juice with the yoghurt, lemon juice, half the saffron water, salt and pepper.
- 3
Coat the chicken in the marinade and leave in the fridge for at least 4 hours.
- 4
Thread the chicken onto skewers and the tomatoes onto separate ones. Mix the melted butter with the rest of the saffron water.
- 5
Grill over high heat, turning and basting with the saffron butter, until golden and cooked through.
- 6
Sprinkle with sumac and serve with rice and the charred tomatoes.
Tips and questions
- Can I cook it without a grill?
- Yes: cook the skewers on a very hot griddle pan or under the oven grill, turning every few minutes.
- Why squeeze the juice out of the onion?
- The juice flavours and tenderises the chicken without leaving bits of onion that would burn on the grill.
Enjoy your meal!
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