Joojeh Kebab
Juicy chicken pieces marinated in saffron and yogurt, grilled over high heat until golden and charred.
Ingredients
- boneless chicken thigh800 g
- natural yogurt150 g
- onion1 head
- lemon juice3 tbsp
- olive oil3 tbsp
- saffron0.3 g
- hot water30 ml
- salt1 to taste
- black pepper1 to taste
- butter30 g
Instructions
Grind the saffron in a small bowl, pour in hot water and let it steep for 10 minutes.
Cut the chicken thighs into pieces about 3 cm; grate the onion or chop it very finely.
In a bowl, combine the yogurt, onion, lemon juice, olive oil, steeped saffron, salt and black pepper. Add the chicken, mix well, cover and refrigerate for 8–12 hours.
Take the chicken out of the fridge 20 minutes before grilling. Thread the pieces onto metal skewers, shaking off any excess marinade.
Preheat a grill or charcoal barbecue to high heat, brush the grate with olive oil and grill the kebabs for 10–15 minutes, turning often, until the meat is nicely browned and reaches an internal temperature of 74 °C (165 °F).
Melt the butter, mix it with 1 tablespoon of the steeped saffron from the marinade, and brush it over the cooked skewers.
Remove the chicken from the skewers and serve hot right after basting with the butter.
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