Joojeh kabab
Chicken in a saffron marinade with onion juice and lemon, grilled over coals.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Grind the saffron with a pinch of sugar and steep it in three spoons of warm water for fifteen minutes.
Grate the onions finely and squeeze the juice through muslin, discarding the pulp.
Mix the onion juice, half the saffron infusion, the juice of two lemons, the yoghurt, oil, salt and pepper.
Cut the chicken into four-centimetre pieces, coat it in the marinade and refrigerate it eight hours.
Thread the pieces onto flat skewers packed tight and get the coals to an even strong heat.
Grill eight minutes a side, turning the skewer every two minutes.
Mix the melted butter with the remaining saffron and brush the kebabs before serving. Serve with rice, tomatoes and sumac.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.