Joojeh kebabs are one of most popular and delicious dishes of Iran, made with fresh tender chicken marinated overnight for best result. Although it’s a simple and easy marination, the addition of saffron takes the flavour to another level. Traditionally, it’s not spicy but a little tangy in taste because of the fresh lemon juice in the marination. Usually, these kebabs are served with aromatic rice, grilled tomatoes, and onion. Also, a dip of fresh yogurt and cucumber is best accompanied with this.
Boneless chicken breasts cut into cubes 500 gms
Onion, grated 1 medium
Plain whole-milk yogurt 1 cup
Extra virgin olive oil 3-4 tbs.
Freshly squeezed lime juice 3-4 tbs.
Salt 2 tsp
Black pepper 1 tsp
Red pepper powder a pinch
1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
- In a bowl, combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt, and Blend well into a smooth mixture; adjust the seasoning with lime juice and salt and pepper.
- Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover the bowl with plastic wrap and refrigerate for 6-8 hours.
- Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are well cooked.
Serve with warm bread, lettuce, tomato and onion slices with a dollop of yogurt and cucumber dressing.