Persian Chicken Kabob (Joojeh Kabab)

Ingredients

• 2 lb boneless chicken breast (Cut into big chunks)
• 2 tbsp whole milk yogurt
• 4 tbsp oil
• salt and pepper (To taste)
• 1 tsp turmeric
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp saffron water
• melted butter (For glazing after cooking)
• tomatoes (For grilling and serving)
• serrano peppers (For grilling and serving)

Steps

1. 1

   Place the chicken chunks in a bowl. Add the yogurt, oil, salt and pepper, turmeric, lemon juice, and saffron water.

2. 2

   Mix thoroughly until the chicken is evenly coated with the marinade.

3. 3

   Cover the bowl and marinate the chicken for 6–12 hours, or overnight for the best results.

4. 4

   Heat the grill on high.

5. 5

   Place the marinated chicken on the hot grill and cook on high for 8–10 minutes per side, flipping halfway through.

6. 6

   Once the chicken is cooked, glaze it with melted butter.

7. 7

   Serve the chicken kabob with saffron rice, grilled tomatoes, and grilled serrano peppers.

Notes

The source does not specify the amount of butter for glazing or provide a chicken doneness temperature. It refers to a previous reel for the saffron rice recipe.

Nutrition per serving

• main
• grilled
• Persian
• Middle Eastern
• high-protein
• marinated
• gluten-free