SafePlates

Ingredients

• 2 pounds (about 900 grams) of chicken breast, cut into 1-inch cubes
• 1 large onion, grated
• 4 cloves of garlic, minced
• 1/2 cup (120 ml) of olive oil
• 1/2 cup (120 ml) of plain yogurt
• Juice of 2 lemons
• 1 teaspoon (5 ml) of saffron threads, gently crushed and dissolved in 2 tablespoons (30 ml) of hot water
• 1 teaspoon (5 ml) of salt
• 1/2 teaspoon (2.5 ml) of black pepper
• 1 teaspoon (5 ml) of turmeric
• Fresh parsley and lemon slices for garnish

Instructions

1. In a large bowl, combine the grated onion, minced garlic, olive oil, yogurt, lemon juice, dissolved saffron, salt, pepper, and turmeric. Thoroughly mix until the spices are well distributed to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and deepen.
3. Preheat your grill to medium-high heat (approximately 375°F or 190°C). Thread the marinated chicken onto skewers, discarding the excess marinade. Remember, the marinade should not be reused or consumed raw as it contains raw chicken juices.
4. Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
5. Serve the Joojeh Kabab hot, garnished with fresh parsley and lemon slices. Accompany with basmati rice or flatbread and a side of grilled vegetables or a fresh salad. Consider vegetables like bell peppers, zucchini, or tomatoes and a salad with cucumbers, tomatoes, and a light vinaigrette for a complete meal.