Joojeh kabob recipe 5271127

Prepare Chicken - Gather the ingredients.

Prepare Chicken - Using a smooth mortar and pestle, grind the saffron threads to a fine powder.

Prepare Chicken - Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.

Prepare Chicken - Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron's bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.

Prepare Chicken - Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.

Prepare Chicken - Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.

Make Kebab - Gather the ingredients.

Make Kebab - Prepare a medium (350 F to 375 F) gas or charcoal grill fire.

Make Kebab - Push the chicken pieces onto metal or previously soaked wooden skewers. The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.

Make Kebab - Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.

Make Kebab - In a small bowl, combine the melted butter, the remaining 2 tablespoons of saffron water, and the lime juice.

Make Kebab - Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.