Joojeh Kabab Ba Holu Saffron Chicken Kababs With Peaches Recipes

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JOOJEH KABOB (YOGURT SAFFRON CHICKEN KEBABS) RECIPE



Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe image

Joojeh Kabob is a traditional Persian chicken kebab. Chicken breasts are marinated with saffron, yogurt, onions, lime juice, then threaded on skewers and grilled.

Provided by Omid Roustaei

Categories     Dinner     Lunch

Time 12h30m

Number Of Ingredients 13

1 teaspoon saffron threads
6 tablespoons of water
2 1/2 pounds of chicken breasts or thighs, cut into 1 1/2 inch pieces
1 cup yogurt
1 large onion, thinly sliced
4 tablespoons fresh lime juice
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
For Basting:
1 tablespoon butter, melted
2 tablespoons saffron water (from above)
2 tablespoons fresh lime juice

Steps:

  • Gather the ingredients.
  • Using a smooth mortar and pestle , grind the saffron threads to a fine powder.
  • Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
  • Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron's bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
  • Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
  • Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
  • Gather the ingredients. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
  • Push the chicken pieces onto metal or previously soaked wooden skewers . The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
  • Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
  • In a small bowl, combine the melted butter , the remaining 2 tablespoons of saffron water, and the lime juice.
  • Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.

Nutrition Facts : Calories 497 kcal, Carbohydrate 6 g, Cholesterol 249 mg, Fiber 0 g, Protein 47 g, SaturatedFat 10 g, Sodium 902 mg, Sugar 4 g, Fat 33 g, ServingSize 6 Kabob, UnsaturatedFat 0 g

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