Joojeh Kabab — Saffron Chicken Skewers with peppers

Name: Joojeh Kabab — Saffron Chicken Skewers with peppers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: persian
Ingredients: 650 g halal-certified boneless chicken thigh; 150 g halal-certified plain yogurt; 30 ml lemon juice; 20 ml olive oil; 0.2 g saffron threads; 100 g onion; 3 g salt; 1 g black pepper; 30 ml hot water; 120 g red bell pepper

Joojeh Kabab — Saffron Chicken Skewers with peppers. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

650 g halal-certified boneless chicken thigh
150 g halal-certified plain yogurt
30 ml lemon juice
20 ml olive oil
0.2 g saffron threads
100 g onion
3 g salt
1 g black pepper
30 ml hot water
120 g red bell pepper

Remove seeds and cut the pepper into 1 cm pieces. Steep saffron in hot water for 10 minutes. Cut chicken into 3 cm pieces and slice onion.
Combine yogurt, saffron water, lemon juice, oil, onion, salt and pepper. Add chicken, cover and marinate in the refrigerator at 4 °C for 2 additional hours.
Heat grill to medium-high. Thread drained chicken onto metal skewers; discard used marinade. Cook variation vegetables separately in a covered pan with a splash of water for 10–12 minutes until tender.
Grill chicken for 12–18 minutes, turning regularly, until the thickest pieces reach 74 °C. Serve with cooked vegetables in four portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: طاها حجتی — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Jujeh_Kabab_by_Taha.7.13.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Chicken skewers illustration; pictured accompaniments differ from the separately cooked vegetable variation.