Saffron and Preserved Lemon Chicken Skewers (Persian Joojeh Kabab)
Let yourself be transported by the enchanting flavors of Persia with these saffron and preserved lemon chicken skewers. Saffron, that precious spice, imparts a golden hue and unique floral aromas, while the preserved lemon adds a tangy and slightly sweet touch. This iconic dish, often prepared for special occasions, evokes the fragrant gardens of Isfahan and the conviviality of Persian meals. The yogurt marinade makes the chicken incredibly tender and juicy. You will love these skewers that combine simplicity and refinement, and will make your guests travel from the very first bite.
Ingredients
- chicken breasts600 g
- onion1 medium, grated
- Greek yogurt150 g
- saffron1/2 teaspoon, infused in 2 tablespoons hot water
- preserved lemon1, sliced
- olive oil2 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- turmeric1/2 teaspoon
- fresh parsley1 bunch, chopped
Instructions
- 1
In a bowl, mix the yogurt, grated onion, infused saffron, olive oil, salt, pepper, and turmeric.
- 2
Cut the chicken breasts into 3 cm cubes and add them to the marinade. Stir in the preserved lemon pieces. Marinate for at least 2 hours in the refrigerator.
- 3
Preheat the grill or barbecue to medium-high heat.
- 4
Thread the chicken cubes and preserved lemon pieces onto skewers, alternating.
- 5
Grill the skewers for 8 to 10 minutes, turning regularly, until the chicken is nicely browned and cooked through.
- 6
Sprinkle with fresh chopped parsley and serve hot with basmati rice or flatbreads.
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