Joojeh kabab, aka chicken kebabs with lemon and saffron, is a fragrant and flavourful dish inspired by Persian cuisine. The tender lightness of chicken is perfect when lightly spiced and grilled. A delicious lunch dish.
Joojeh kabab (chicken kebab with lemon and saffron)
- 8 skinless and boneless chicken thighs
- 2 onions, grated
- juice of 4 lemons
- a pinch of saffron
- 30ml (2 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 50g butter, melted
- flatbreads or saffron rice, to serve
- fresh mint leaves, to serve
- sumac, to serve
Cut the chicken into cubes and set aside.
Combine the grated onions, lemon juice, saffron, olive oil and seasoning in a large bowl.
Add the chicken to the marinade. Cover with plastic wrap and refrigerate for 2 hours.
Remove the chicken from the fridge and thread the pieces onto metal or bamboo skewers.
Heat a griddle pan and grill the kebabs for 6 minutes on each side. Add the melted butter to the reserved marinade and baste the chicken throughout the grilling process.
Serve the joojeh kabab with flatbreads or saffron rice, fresh mint and sumac.
To drink: Lots of lemony, zesty flavours in this dish calls for a citrusy Chardonnay with some oak for richness.