Joojeh Kabab (Persian Grilled Saffron Chicken)
2 pounds skinless, boneless chicken breasts, (preferably fresh), cut into cubes
1 medium onion, grated
1 cup plain whole-milk yogurt
3-4 tablespoons extra virgin olive oil
3-4 tablespoons freshly squeezed lime juice
1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
2 teaspoons salt
1 teaspoon black pepper
A pinch of red pepper powder (optional)
- 1. In a bowl combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt and pepper. Blend everything into a smooth mixture, then adjust the seasoning by adding lime juice, salt, and pepper.
- Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and refrigerate for 6-8 hours.
- Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are well cooked.
- Serve warm with rice, yogurt, salad, fresh herbs and pickles. You can also make a joojeh kabab sandwich with warm bread, lettuce, tomato and onion slices, adding a dollop of yogurt and cucumber dressing.