Iranian Joojeh Kabab

1Preparation

1. Mix the yogurt, lemon juice, grated onion, saffron water, oil, salt and pepper.
2. Toss the chicken in the marinade, cover and refrigerate for 4 hours or overnight.
3. Thread the chicken onto metal skewers, close together.

2Cooking

1. Heat the grill well over medium-high heat and add the skewers.

   🔥 high heat⏱ 3 min timer
2. Grill the skewers for 15 minutes, turning every 4 minutes, until the chicken is browned and fully cooked.

   🔥 medium heat⏱ 15 min timer
3. Grill the tomatoes for 5 minutes until the skin chars.

   🔥 high heat⏱ 5 min timer

3Serving

1. Brush the skewers with melted butter after grilling and serve over the rice with the grilled tomato.

💡 Tips & common mistakes

• Squeeze the grated onion well; excess water stops the chicken from browning (the common mistake).
• Do not marinate for more than 24 hours; the lemon makes the texture tough.

🔁 Substitutions

• No grill? Bake the skewers at 230°C for 20 minutes, turning once.