Iran · Iran

Joojeh Kebab (Saffron Chicken Kebab)

Name: Joojeh Kebab (Saffron Chicken Kebab)
Prep time: 70 min
Cook time: 17 min
Total time: 87 min
Yield: 4 servings
Cuisine: Iran
Ingredients: chicken thighs, skinless 600 g; saffron threads 0.5 tsp; yellow onion, grated 1 pieces; lemon juice 3 tbsp; olive oil 3 tbsp; garlic, minced 3 tsp; salt 1.5 tsp; black pepper 0.8 tsp; butter, for basting 2 tbsp

Saffron- and lemon-marinated chicken thighs threaded on skewers and grilled over charcoal until lightly charred outside and juicy inside.

87 minutes · 4 servings · Moderate

This is the saffron-forward form of joojeh kebab, and the saffron does more than colour: it carries an earthy note that balances the sweetness of the marinade. Overnight marinating is what lets the colour and aroma reach the centre of the thigh. Serving it with rice or flatbread, both of which catch the juices, is the usual way round.

Ingredients

chicken thighs, skinless600 g
saffron threads0.5 tsp
yellow onion, grated1 pieces
lemon juice3 tbsp
olive oil3 tbsp
garlic, minced3 tsp
salt1.5 tsp
black pepper0.8 tsp
butter, for basting2 tbsp

Directions

1
Crush the saffron into 2 tablespoons of hot water and let it steep for 10 minutes.
Saffron water turns deep orange-red.
2
Combine the saffron water, grated onion, lemon juice, olive oil, garlic, salt and pepper; coat the chicken and chill for at least 1 hour.
Chicken is glossy and smells of saffron.
3
Thread the chicken pieces onto flat metal skewers, packing them snugly.
Skewers are evenly loaded.
4
Grill over medium-hot charcoal, turning every 2 minutes, and brush with butter near the end.
Surface is lightly charred and juices run clear at 74 °C. Cook chicken fully to a clear-juice endpoint (≥74 °C).

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content