Joojeh kabab is a delicious saffron chicken kabab recipe from Iran. I particularly like the saffron and yogurt base, as this adds good flavor to the dish. It also has lemon, which naturally tenderizes the chicken. A good tip for when cooking over coal is to lightly brush the meat with oil so it remains moist and doesn’t dry out. Tasting the chicken to ensure it’s seasoned to your liking is always a good habit.
This pairs well with Rice Pilaf, Watermelon Salad with Feta & Mint, and for dessert, something summery and lightly sweet like this Apricot and Green Cardamom Clafoutis.
Ingredients
- •Pinch of saffron (20 threads)
- •1.8 Kg (4 pounds) boneless chicken thighs or breasts
- •237 ml (1 cup) strained yogurt* or Greek yogurt
- •Juice of 1 whole fresh lemon
- •2 tablespoons garlic paste
- •1 teaspoon salt, or to taste
- •1 teaspoon ground black pepper
*To strain yogurt, line a small mesh colander over a bowl, add the yogurt, and refrigerate. Allow it to sit for about 4 hours; discard the liquid and use the thickened yogurt.
Preparation
- Grind the saffron into coarse powder using mortar and pestle. Pour 118 ml (1/2 cup) of warm water over it and leave it to soak for 30 minutes. Take 60 ml (¼ cup) and mix with the chicken. Save the remainder to brush on chicken while on the charcoal.
In a mixing bowl, combine the yogurt, lemon juice, garlic paste, salt, and pepper. Add to the chicken in saffron water, and mix well. Cover and marinate in the refrigerator for 24 hours.
Place kabobs on skewers and place over charcoal. When the chicken is fully cooked and ready, brush with saffron water. Take it off the skewer and wrap it in aluminum foil until serving so the meat remains moist.