Jujeh Kabob
Chicken kebabs
Ingredients
- 1 teaspoon saffron threads
- 6 tablespoons water
- 2 1/2 pounds chicken breasts or thighs, cut into 1 1/2 inch pieces
- 1 cup yogurt
- 1 large onion, thinly sliced
- 4 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Baste
- 1 tablespoon butter, melted
- 2 tablespoons saffron water, from above
- 2 tablespoons fresh lime juice
Instructions
- Using a smooth mortar and pestle, ground the saffron threads to a fine powder. Add the saffron powder to a small bowl and add the water to bloom the saffron. Stir and set aside.
- Combine the chicken and 4 tablespoons of the saffron water mixture in a large mixing bowl, gently toss, cover, and place in the refrigerator for 1 hour. The chicken will continue to be infused with saffron’s bright yellow-orange color, aroma, and flavor.
- Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a separate medium-sized mixing bowl. Transfer them to the large mixing bowl with the chicken and saffron mixture.
- Mix well using a spatula, cover, and place the chicken in the refrigerator to marinate for a minimum of 2 hours, but preferably overnight.
- Begin preparing your charcoal or gas grill well in advance to make sure the grill is hot and ready by the time you are ready to grill the chicken.
- Remove the chicken from the fridge and push the metal or previously soaked wooden skewers one by one through the chicken pieces. The number of pieces on each skewer will depend on the length of your skewer and your choice of charcoal or gas grill. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
- Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade.
- Be sure to discard the remaining marinade to avoid any risk of food contamination.
- Prepare the baste by mixing the gently melted butter, the remaining 2 tablespoons of saffron water, and the fresh lime juice.
- Place the skewers on the grill and cook the kebabs for about 4-5 minutes on each side, basting frequently. The grilling time will vary depending on the temperature and strength of your gas grill.
- Remove the kebabs from the grill and place them on a clean, unused platter once the internal temperature of the chicken pieces has reached 165°F.
- Serve the Joojeh Kabob with grilled vegetables, flatbread of your choice, or a pot of steamed basmati rice.
Notes
- For best results, give yourself plenty of time to marinate the chicken as it continues to deepen its flavor while also tenderizing. If overnight marination is not feasible, marinate for at least 3 hours total time.
- If using wooden skewers, be sure to soak them in water for at least 15 minutes before threading the chicken pieces.
- If using a gas grill, apply a small amount of neutrally flavored oil to the grill grates, using a paper towel and a pair of tongs, to decrease the likelihood of the chicken sticking to the grates.
- Alternatively, Joojeh Kabob can be cooked on a stovetop grill pan or in the oven, with or without skewers.
- For the stovetop grill, cook on medium-high heat for about 4-5 minutes on each side until you see visible grill marks and searing.
- For the oven method, place the skewered kebabs on a baking sheet and transfer them to a 400℉ pre-heated oven. Bake for about 20 minutes, before finishing them off under the broiler for 3-4 minutes, making sure the chicken is cooked to an internal temperature of 165℉.
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