Persian
Joojeh Kebab
Saffron-marinated Persian chicken grilled on flat skewers with butter and charred tomatoes.
6 servings · 35 minutes prep · 15 minutes cook
Ingredients
Ingredients
- 1/2 teaspoon saffron threads
- 3 tablespoons boiling water
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 large yellow onion, halved and thinly sliced
- 1/4 cup fresh lemon juice
- 1/4 cup avocado oil
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, melted
- 6 firm Roma tomatoes
Directions
Bloom the Saffron and Marinate
- Grind the saffron to a powder, stir it into the boiling water, cover, and steep for 15 minutes. Toss the chicken first with the saffron water until every piece is yellow; rest for 15 minutes before adding other ingredients so the saffron penetrates directly.
- Add the onion, lemon juice, avocado oil, salt, and pepper. Massage gently, cover, and refrigerate for 6 hours. Do not exceed 8 hours or the lemon can damage the surface texture.
Skewer and Grill
- Prepare a charcoal grill for very hot direct heat. Thread the breast and thigh pieces tightly onto separate wide flat skewers, keeping pieces of similar thickness together. Thread the whole tomatoes separately. Discard the marinade and onions.
- Grill the chicken 2 to 3 inches above the coals, turning every 2 minutes and brushing lightly with melted butter during the final 4 minutes. Remove the breast skewers at {{temperature:165°F}}, usually after 8 to 10 minutes, and the thigh skewers at {{temperature:175°F}}, usually after 10 to 14 minutes. Grill the tomatoes alongside until blistered and softened, 6 to 8 minutes.
Rest and Serve
- Rest the chicken for 5 minutes and slide it from the skewers onto a warm platter with the tomatoes.
