Persian Saffron Chicken (Joojeh Kabab)

Marinating time: 4–12 hours. Use separate utensils for raw and cooked chicken.

Servings: 4   Approximate total time: 40 minutes plus marinating

Ingredients

  • 700 g boneless chicken thighs, cut into large pieces
  • 1 small onion, grated
  • 3 tbsp plain yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • A generous pinch of TAAM saffron threads
  • 2 tbsp warm water
  • 1 tsp salt and freshly ground pepper

Instructions

  1. Grind the saffron and steep in warm water for 10 minutes.
  2. Mix saffron water, grated onion, yogurt, lemon juice, oil, salt and pepper. Coat the chicken and refrigerate for 4–12 hours.
  3. Thread chicken onto skewers. Preheat grill to medium-high and oil the grates.
  4. Grill for 12–16 minutes, turning occasionally, until the thickest pieces reach 74°C (165°F).
  5. Rest for 5 minutes and serve with rice, grilled tomatoes and lemon.

Shop the spices in this recipe

Photo is a representative food photograph, not a photograph of a TAAM-tested preparation.