Persian Saffron Chicken Skewers
Iran's iconic joojeh kabab — saffron-marinated chicken pieces threaded on skewers and grilled over charcoal until the saffron-butter baste creates a brilliant golden, aromatic crust. The marinade of saffron, lemon, onion and yoghurt is the signature Persian flavour. Served with saffron rice, grilled tomatoes and flatbread.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Bloom saffron in 2 tbsp hot water for 15 minutes until bright gold.
About 5 min
Mix marinade: saffron water, grated onion, lemon juice, yoghurt, oil, salt and pepper. Marinate chicken minimum 4 hours (overnight is ideal).
About 14 min
Thread chicken on flat metal skewers. Mix saffron butter baste.
About 14 min
Grill over high heat 4–5 minutes per side. Baste with saffron butter every time you turn. The chicken should be golden, slightly charred and glistening.
About 14 min
Serve on saffron rice with grilled tomatoes and warm flatbread. The Persian way is to mix the grilled tomato into your rice.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 680 mg
Contains: gluten, dairy
You might also cook
Recipe by Boon Tools.