Joojeh Kabab, Persian Grilled Saffron Chicken

I know it took me a long time to blog about this most delicious and well-known joojeh kabab recipe but I tend to mostly blog about the everyday kinds of foods I make for my family of four. The only reason for this long over-due post might be the fact that I am more of a savory soup and stew (ash and khoresh) kind of person and I don't make kababs frequently even though I do enjoy them very much. They are a taste from my childhood.

Ingredients:
Serves 4

2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
1 medium onion, grated
1 cup plain whole-milk yogurt
3-4 tablespoons extra virgin olive oil
3-4 tablespoons freshly squeezed lime juice
1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
2 teaspoons salt
1 teaspoon black pepper
A pinch of red pepper powder *optional

Method:

1. In a bowl combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt and pepper. Blend well into a smooth mixture, adjust the seasoning with lime juice and salt and pepper.
2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and refrigerate for 6-8 hours.
3. Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are well cooked. 

 source : kabab-persian

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