Joojeh Kabab (Persian Saffron Chicken Kebab)

Method6 steps

1. 1

   Step 1: In a large bowl mix yogurt, sliced onion (1), oil (1/3 cup), lemon juice and saffron and salt (1 tsp).

   Uses 1 cup plain Greek yogurt · 1 large onion (thinly sliced) · 1/3 cup olive oil (extra virgin) · Juice of 1 lemon · ¼ cup ready bloomed saffron liquid · 1 tsp salt

2. 2

   Step 2: Place the chicken in the marinade and stir well so all pieces are covered with marinade.

   Uses Yogurt, onion, oil, lemon and ready saffron marinade · 2 lb boneless skinless chicken breast or thighs (cut into 1.5 inch cubes)

3. 3

   Step 3: Cover the bowl and refrigerate and let the chicken marinate for at least three hours up to twenty four hours.

   Marinate chicken refrigerated 3–24 hours · 180 minUses Chicken fully coated in saffron-yogurt marinade

4. 4

   Step 4: Keep the marinated chicken refrigerated until the grill is ready; prepare clean skewers and a tray for threading.

   Uses Refrigerated marinated chicken

5. 5

   Step 5: Preheat the outdoor grill to medium-high. Lift the chicken from its marinade and thread onto skewers. Discard excess raw marinade and use a clean plate for the cooked kebabs.

   Uses Refrigerated saffron-yogurt marinated chicken

6. 6

   Step 6: On the hot grill, cook about 5 minutes on each side,10 minutes total, turning until golden and fully cooked. Continue as needed until the thickest chicken reaches 74°C/165°F.

   Grill chicken 5 minutes per side · 10 minUses Threaded marinated chicken skewers