Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe
A traditional Persian chicken kebab features saffron and yogurt-marinated chicken breasts, threaded on skewers and grilled to perfection.
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Instructions
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Grind saffron, then mix with water and let bloom for 5 minutes.
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Toss chicken with 4 tablespoons of the saffron water, then refrigerate for 1 hour; reserve 2 tablespoons saffron water for later.
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Combine yogurt, onion, lime juice, olive oil, salt, and pepper; mix this with the chicken.
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Cover and refrigerate the chicken mixture for at least 2 hours or preferably overnight.
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Prepare a medium grill fire (350-375 F).
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Thread chicken pieces onto skewers, avoiding overcrowding.
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Tap skewers to remove excess marinade and discard the remaining marinade.
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Whisk together melted butter, the reserved saffron water, and lime juice to create a basting liquid.
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Grill kebabs, basting frequently, for 4-5 minutes per side until charred and the internal temperature reaches 165 F.
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Let kebabs rest for 5 minutes before serving.