Joojeh Kabab
This joojeh kabab is a delicious and easy joojeh kabab recipe featuring tender grilled chicken marinated with saffron and yogurt. Perfect for family dinners or gatherings, discover how to make joojeh kabab that will impress everyone!
Ingredients
- 1/2 teaspoon ground saffron
- 1 cup whole-milk yogurt
- 2 tablespoons olive oil
- 1 large onion, sliced
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 3 pounds boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks
- 4 plum tomatoes, halved
- 6 long green peppers, cut into 1 1/2-inch pieces
- 3 tablespoons unsalted butter
- White rice, for serving
Instructions
- Sprinkle the ground saffron onto 4 ice cubes in a small bowl. Let the ice melt completely, about 35 minutes, to bloom the saffron.
- In a large bowl, mix the yogurt, olive oil, onion, lemon juice, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 2 tablespoons of the bloomed saffron.
- Add the chicken chunks to the bowl and toss thoroughly to ensure each piece is well coated.
- Cover the bowl and refrigerate for at least 6 hours or up to overnight to allow the flavors to infuse fully.
- Reserve the remaining bloomed saffron, covered, at room temperature or in the refrigerator until ready to use.
- Prepare a grill for medium-high heat. While the grill heats, thread the tomato halves and green pepper pieces alternately onto metal skewers, seasoning with salt and pepper. Thread the marinated chicken onto separate skewers.
- Melt the butter in a small saucepan over medium heat and stir in the remaining saffron, discarding any undissolved saffron particles.
- Place the chicken skewers and vegetable skewers on the hot grill. Cook for 5 to 7 minutes, brushing with saffron butter and turning occasionally to prevent sticking.
- Flip the skewers and continue grilling for another 10 to 12 minutes, or until the chicken is cooked through and the vegetables are lightly charred.
- Serve the skewers hot over a bed of white rice, and drizzle any extra saffron butter over the top for added flavor.
Notes
To make sure the chicken is cooked through, remove a piece from a skewer and cut into it; if the juices run clear and it’s not pink inside, it’s fully cooked.