Saffron joojeh kebab

Ingredients

• 800 g boneless skinless chicken thighs
• 2 pieces yellow onion
• 2 pieces lemon
• 100 g whole milk plain yogurt
• 3 tbsp olive oil
• 1 pinch saffron threads
• 3 tbsp hot water
• 30 g unsalted butter
• 1 tsp fine salt
• 1/2 tsp ground black pepper
• 4 pieces vine tomatoes
• 1 tsp ground sumac
• 4 slices lavash bread

Method

1. Crush the saffron between your fingers or in a mortar, pour the hot water over it, and let infuse until the water becomes yellow-orange and very fragrant.
2. Cut the chicken into even pieces, large enough to stay juicy on the skewer, then place them in a large bowl.
3. Grate one onion and slice the other, then add them to the chicken with the lemon juice, yogurt, olive oil, salt, pepper, and most of the saffron infusion; massage until each piece is well coated.
4. Cover and marinate in the refrigerator until the chicken distinctly smells of lemon, onion, and saffron; ideally a long marination, but it must at least thoroughly coat the surface of the meat.
5. Take the chicken out of the fridge while you heat a grill, griddle, or cast iron skillet; the surface must be very hot and slightly smoking before cooking.
6. Thread the chicken onto skewers without packing it too tightly, wipe off excess onion stuck to the meat, then skewer the tomatoes separately.
7. Grill the chicken, turning it regularly, until well browned in spots, firm to the touch but still juicy in the center; grill the tomatoes until their skins blister and lightly blacken.
8. Melt the butter with the remaining saffron infusion, brush the hot skewers as soon as they come off the heat, then let rest briefly so the juices can relax.
9. Serve immediately with the grilled tomatoes, warmed lavash bread, and a pinch of sumac, keeping the buttered saffron juice on the chicken.

Nutrition

Per serving

Energy

687.7 kcal

Protein

39.02 g

Carbohydrate

27.89 g

Fat

47.17 g

Fibre

3.65 g

Calcium

59.03 mg

Iron

0.71 mg

Magnesium

18.01 mg