Persian Chicken Skewers (Joojeh Kabab)
Let yourself be transported to Persia with these chicken skewers marinated in yogurt and saffron, a dish that warms the heart and awakens the senses. Imagine the tenderness of the meat, soaked in a creamy marinade with tangy and spicy notes, turning a beautiful golden color on the grill. Each bite is a journey to the fragrant bazaars of Tehran, where skewers are grilled in the open air, served with perfumed rice and fresh vegetables. You will love the simplicity of this recipe, which turns an ordinary dinner into a royal feast. It's the kind of dish that brings family and friends together around authentic and generous flavors. Get ready for a moment of pure culinary happiness!
Ingredients
- chicken breasts500 g
- plain yogurt200 ml
- lemon juice3 tbsp
- olive oil3 tbsp
- onion1
- garlic3 cloves
- saffron1 pinch
- turmeric1 tsp
- salt1 tsp
- black pepper1/2 tsp
- cherry tomatoes200 g
- Persian bread cubes (optional)200 g
Instructions
- 1
Cut the chicken breasts into 3 cm cubes. Finely chop the onion and garlic.
- 2
In a bowl, mix the yogurt, lemon juice, olive oil, onion, garlic, saffron, turmeric, salt, and pepper. Add the chicken cubes and marinate in the refrigerator for at least 4 hours (ideally overnight).
- 3
Preheat the oven to 200°C or prepare an outdoor grill. Thread the marinated chicken cubes onto skewers, alternating with cherry tomatoes and Persian bread cubes if desired.
- 4
Grill the skewers for 10 to 12 minutes, turning regularly, until the chicken is fully cooked and lightly caramelized.
- 5
Serve immediately with saffron-scented basmati rice, a cucumber mint salad, and lemon wedges.
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