Persian Joojeh Kebab

Ingredients

• 1kg boneless chicken thighs, cubed
• For marinade: 1 onion grated, 4 tbsp yoghurt, 3 tbsp olive oil, juice of 2 lemons, 1 tsp saffron in 2 tbsp warm water, 1 tsp salt, 1 tsp pepper
• Skewers (metal or wooden, soaked)

Instructions

1. Mix the marinade; coat the chicken.
2. Marinate at least 4 hours, overnight ideally.
3. Thread onto skewers leaving small gaps.
4. Grill over high heat 10-12 minutes, turning, until charred outside and just cooked.
5. Brush with extra saffron-butter while grilling.

Serving suggestions

• Serve with rice and grilled tomatoes.

Storage & reheating

Marinated raw chicken keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions