Joojeh Chicken Kebabs – Persian saffron chicken kebabs
Joojeh chicken kebabs make a great impression with their vibrant colour. They are easy to make and taste great. The saffron rice is especially moreish!
We like to serve these delicious kebabs with grilled halloumi, chickpea salad and pickled beetroot
- 1/2 tsp saffron threads (saffron threads are more reliably genuine than powder)
- 1/2 medium yellow onion (leave the root on for ease of grating))
- 400 g chicken breasts cut into 2 inch chunks
- 2 tbsp yoghurt
- 1/2 lemon juiced
- 1 tbsp olive oil (plus more for grilling)
- Salt and pepper to taste
Soak the saffron threads in 1 tbsp of boiling water. Set aside for 5 minutes to cool.
Grate the onion into a bowl – the aim is to get the juice from the onion as opposed to pieces of onion.
Add the rest of the ingredients to the bowl along with half of the soaked saffron including water. Mix thoroughly and leave chicken to marinade for at least 2 hours.
When ready to cook, thread the chicken onto skewers. Heat a BBQ to a medium-high heat. Brush the kebabs with olive oil and grill until cooked.
Serve with boiled white long-grain rice topped with knobs of butter and drizzled with the remaining saffron water.