Joojeh chicken kebabs make a great impression with their vibrant colour. They are easy to make and taste great. The saffron rice is especially moreish!
We like to serve these delicious kebabs with grilled halloumi, chickpea salad and pickled beetroot
Joojeh Chicken Kebabs – Persian saffron chicken kebabs
Ingredients
Instructions
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Place the saffron threads in a small bowl. Add 2 tbsp of just boiled water and set aside for 5 minutes to cool.
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Using a cheese grater or microplane to grate the onion into a mixing bowl.
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Add the yoghurt, lemon juice, olive oil and half of the saffron water to the mixing bowl. Mix thoroughly to make a paste.
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Add the chicken to the mixing bowl and stir to make sure all of the chicken is well coated. Leave to marinade for between 2 and 24 hours.
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When ready to cook, thread the chicken onto skewers. Heat a BBQ or gas grill to a medium-high heat. Brush the kebabs with olive oil and grill until cooked.
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Serve with boiled white long-grain rice topped with knobs of butter and drizzled with the remaining saffron water.
