Joojeh Kabab Persian Saffron Chicken
Learn how to make grilled Joojeh Kabab. Our easy barbecued Persian Saffron Chicken recipe is marinated in yogurt, lemons and turmeric.
Servings: 4
Calories: 417kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Large Mixing Bowl
- Wooden skewers
- Barbecue
- BBQ Tongs
Ingredients
- 4 Spanish Onions cut in half and thinly sliced into half moons
- 5 Lemons juiced
- 4 tbsp Olive Oil
- 1 tsp Ground Turmeric
- 2 cups Greek Yogurt
- 3 tbsp Kosher Salt
- Pinch Saffron Threads
- 3 tbsp Boiling Water
- 6 Boneless Skinless Chicken Breasts cut into 2 inch pieces
Instructions
- Put the onions, lemon juice, olive oil, turmeric, yogurt, and salt into a large mixing bowl and mix well. Using a mortar and pestle, grind the saffron to a powder, then pour over the the boiling water and leave to infuse for 5-10 minutes.
- Add the chicken to the mixing bowl. Mix well to evenly coat the chicken pieces in the yogurt, then add the saffron water to the bowl and mix thoroughly. Cover the bowl with plastic wrap and leave the chicken in the fridge to marinate for at least an hour or overnight.
- Once the chicken has marinated, preheat the barbecue to the highest setting possible.
- Remove each piece of chicken from the marinade and slide onto barbeque skewer. Grill for 18-20 minutes, flipping the skewers half way through. The chicken should be charred but remain moist on the inside.
- Serve with flatbread or basmati rice with a fresh salad and yogurt.
Nutrition
Calories: 417kcal | Carbohydrates: 20.9g | Protein: 50g | Fat: 16.6g | Saturated Fat: 2.1g | Cholesterol: 98mg | Sodium: 5383mg | Potassium: 396mg | Fiber: 4.5g | Sugar: 10g | Calcium: 178mg | Iron: 2mg
