2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
1 medium onion, grated
1 cup plain whole-milk yogurt
3-4 tablespoons extra virgin olive oil
3-4 tablespoons freshly squeezed lime juice
1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
2 teaspoons salt
1 teaspoon black pepper
Instructions
In a bowl combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt and pepper. 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 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 warm with rice, yogurt, salad, fresh herbs and pickles. Or, you can make a joojeh kabab sandwich with warm bread, lettuce, tomato and onion slices with a dollop of yogurt and cucumber dressing.
Originally Submitted
12/26/2019
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