Iran · Iran
Joojeh Kebab
Chicken thigh cubes marinated in yogurt, saffron, lemon and onion, grilled on skewers until charred at the edges.
Joojeh kebab is what distinguishes Persian barbecue from South Asian tandoor cooking, since the yogurt-and-saffron marinade turns clear and sweet on the skewer. The fat from the thigh meat is what keeps the cubes from drying, so lean breast is the wrong cut. Charring at the edges is the sign of a properly hot grill rather than of overcooking.
Ingredients
- boneless chicken thighs, cubed700 g
- plain whole-milk yogurt150 g
- onion, grated100 g
- lemon juice30 ml
- saffron threads, bloomed0.5 g
- melted unsalted butter30 g
- salt5 g
- ground black pepper1 g
- vegetable oil, for grilling10 ml
Directions
- 1
Combine chicken, yogurt, onion, lemon juice, saffron, salt and pepper and rest in the refrigerator.
Coating clings to every piece. Keep raw marinated chicken refrigerated. - 2
Thread the chicken onto skewers, brushing with melted butter.
Skewers are evenly filled with no gaps. - 3
Grill over medium heat, turning and basting with butter, until charred at the edges and juices run clear.
Edges are lightly charred and juices run clear. Cook whole chicken pieces to 63°C internal temperature and rest 3 minutes. - 4
Rest skewers on a warm plate for a few minutes before serving.
Skewers steam gently as they rest.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content