Joojeh Kabab Persian Saffron Chicken

🧂 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

• 1 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.
• 2 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.
• 3 Once the chicken has marinated, preheat the barbecue to the highest setting
  possible.
• 4 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.
• 5 Serve with flatbread or basmati rice with a fresh salad and yogurt.

Nutrition Info