Joojeh Kabab | FoodieAtlas

Ingredients

2 lbs (900 g) boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1/4 cup olive oil or vegetable oil
1 large onion, grated or finely chopped
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons saffron water (soak a pinch of saffron in 2 tablespoons of hot water)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and pepper to taste
Fresh herbs (like parsley or cilantro) for garnish
Lemon wedges for serving

Instructions

Prepare Marinade

In a large bowl, combine the yogurt, olive oil, grated onion, minced garlic, lemon juice, saffron water, turmeric, cumin, coriander, paprika, salt, and pepper. Mix well.

Marinate Chicken

Add the chicken pieces to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.

Preheat Grill

Preheat your grill to medium-high heat. If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.

Skewer Chicken

Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.

Grill

Grill the chicken skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).

Serve

Remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh herbs and serve with lemon wedges on the side.