**Persian Chicken Kabobs (Joojeh Kabob)** 🍢
These **Persian Chicken Kabobs** are juicy, tender, and bursting with flavor, thanks to a saffron and citrus marinade. Serve with fluffy basmati rice, grilled veggies, and flatbread for an authentic Persian meal!
**Ingredients**
- **Marinade**
- 1 lb boneless chicken thighs or breast, cut into 1-2 inch pieces
- 1/2 cup plain yogurt
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup olive oil
- 1 medium onion, grated
- 1/2 tsp ground turmeric
- 1/2 tsp ground saffron (dissolved in 2 tbsp hot water)
- Salt and pepper to taste
- **For Grilling**
- Wooden or metal skewers
- Olive oil (for brushing)
**Directions**
1. **Prepare Marinade**:
- In a large mixing bowl, whisk together yogurt, lemon juice, olive oil, grated onion, turmeric, and saffron water.
- Add salt and pepper to taste.
2. **Marinate the Chicken**:
- Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight, to enhance the flavors.
3. **Prepare Skewers**:
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken pieces onto the skewers.
4. **Grill the Kabobs**:
- Preheat a grill or grill pan over medium-high heat. Brush the grates with oil.
- Grill the chicken skewers for 4-5 minutes per side, or until fully cooked, golden, and slightly charred.
5. **Serve**:
- Garnish with lemon wedges and fresh herbs. Serve with basmati rice, grilled vegetables, and flatbread.
Enjoy the rich, aromatic flavors of these **Persian Chicken Kabobs** as part of a classic Persian-inspired meal!
#recipes