Joojeh Kabab
Succulent marinated chicken skewers, a prized dish of Iran
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
