جوجه کباب — Print Recipe

Succulent chicken marinated in saffron, lemon, and caramelized onion, grilled over charcoal until charred and juicy. The saffron turns each morsel a stunning golden hue.

Ingredients

1kg boneless chicken thighs, cut into 4cm pieces
1/4 tsp ground saffron, steeped in 2 tbsp hot water
1/3 cup fresh lemon juice
1 large onion, grated and juice squeezed out
3 tbsp olive oil
2 tbsp melted unsalted butter for basting
1/4 cup plain yogurt
1 tsp salt
1/2 tsp black pepper
Cherry tomatoes for skewering
Lavash bread for serving

Instructions

1 Steep the ground saffron in hot water for at least fifteen minutes until the liquid turns a deep orange-gold. In a large bowl, combine the saffron water, lemon juice, grated onion juice, olive oil, yogurt, salt, and pepper.
2 Add the chicken pieces to the marinade, toss until every piece is thoroughly coated, then cover the bowl tightly and refrigerate for at least four hours, or ideally overnight for the deepest flavour penetration.
3 Remove the chicken from the refrigerator thirty minutes before grilling to bring it to room temperature, which ensures even cooking throughout without cold spots in the centre of each piece.
4 Thread the marinated chicken onto flat metal skewers, alternating with cherry tomatoes. Pack the chicken pieces snugly together on each skewer so the edges touch, which prevents the meat from drying out.
5 Preheat a charcoal grill or grill pan to high heat. Grill the skewers for four to five minutes per side, basting generously with melted butter each time you turn them, until the chicken is charred and cooked through.
6 Remove the skewers from the grill and let them rest for three minutes. Serve the joojeh kabab on warm lavash bread alongside grilled tomatoes, saffron-steamed basmati rice, and fresh herbs.