It’s summer! Time to set up the grill on your stern rail or hang out in your marina BBQ pit. I’m continuing on with my love of middle eastern food featuring one of Iran’s most popular dishes, Joojeh Kabab—marinated, grilled chicken kababs—served as street food and at parties and family gatherings. There are so many great marinated kabab recipes but this one is striking in not only its flavor of lemon, garlic, yogurt and onions, but also in its distinct rich yellow color from the saffron and turmeric. Definitely a crowd pleaser!

Joojeh Kabab

2 1/4 pounds boneless skinless chicken thighs, cut into 2-inch cubes
1 pinch saffron threads (about 10 or so threads)
1 large yellow onion, thinly sliced
1 large garlic clove, crushed, pressed or minced
Juice from 1 large lemon
1/3 cup Greek yogurt
2 tablespoons extra virgin olive oil
1/2 teaspoon turmeric
Kosher salt
Black pepper

Grind the saffron into a fine powder using a mortar and pestle or something similar. Then let it “bloom” by soaking in 1/4 cup of water for 10 minutes.

Meanwhile, juice one lemon and slice up a large onion.

Mix all the ingredients, including the saffron water into a large bowl. You will get a spectacularly gorgeous color of yellow due to the turmeric and saffron.

Chop the chicken thighs into 1-2″ piece and fold into the marinade.

Transfer to a sealed glass container or ziplock bag and let marinate for a least 2 hours or preferably overnight.

Once marinated, skewer onto metal kabab sewers or bamboo skewers that have been soaked in water.

Heat up your grill to hot, then reduce heat to medium low. If using charcoal, keep the coals low on the grate. If using your galley oven, heat it up as hot as you can. Finish off under the broiler.

Grill turning frequently until charred and cooked through, firm to the touch with a little give. Since these are thighs, not breasts you don’t have to worry quite so much about them over cooking and drying out.

Serve as is with lavash bread, rice, grilled vegetables, or cucumber salad. Pretty much anything goes with these. They are so flavorful they don’t necessarily need added sauces.

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Joojeh Kabab

Succulent marinated chicken skewers, a prized dish of Iran

Author: GalleyPirate

Ingredients

• 2+ lbs Boneless, skinless chicken thighs, cut into 2" cubes
• 1 Pinch of saffron threads (about 10+ threads)
• 1 Large onion, thinly sliced
• 1 Garlic clove, crushed, pressed or minced
• 1 Lemon, juice of
• ⅓ cup Greek yogurt
• 2 tbsp EVOO
• ½ tsp Turmeric
• Kosher salt
• Fresh ground black pepper

Instructions

• Grind the saffron into a fine powder using a mortar and pestle or something similar. Then let it "bloom" by soaking in 1/4 cup of water for 10 minutes.
• Meanwhile, juice one lemon and slice up a large onion.
• Mix all the ingredients, including the saffron water into a large bowl.
• Chop the chicken thighs into 1-2" piece and fold into the marinade.
• Transfer to a sealed glass container or ziplock bag and let marinate for a least 2 hours or preferably overnight.
• Once marinated, skewer onto metal kabab sewers or bamboo skewers that have been soaked in water.
• Heat up your grill to hot, then reduce heat to medium low. If using charcoal, keep the coals low on the grate. If using your galley oven, heat it up as hot as you can. Finish off under the broiler.
• Grill turning frequently until charred and cooked through, firm to the touch with a little give. Since there are thighs, not breasts, you don't have to worry quite so much about them over cooking and drying out.
• Serve as is with lavash bread, rice, grilled vegetables, or cucumber salad. Pretty much anything goes with these.

Notes