Dairy & Egg Free Joojeh Kabab (Grilled Chicken Skewers)

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes. Grate the 1 medium onion and squeeze out the juice into a bowl, discarding the pulp. Add the 0.25 cup lemon juice, 0.25 cup olive oil, 0.5 teaspoon saffron threads, 1 teaspoon salt, and 0.5 teaspoon black pepper to the bowl with the onion juice. Mix everything together well.
2. 2Add the about 680 g of chicken cubes to the marinade in the bowl and toss them until each piece is fully coated. Cover the bowl tightly and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the chicken to marinate.
3. 3Thread the marinated chicken pieces onto skewers. You should have enough chicken for several skewers.
4. 4Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
5. 5Place the chicken skewers on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it is no longer pink inside, reaches an internal temperature of 74°C, and has light char marks on the outside.
6. 6Remove the chicken skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, making the chicken more tender.
7. 7Serve the cooked chicken skewers hot with the 4 cups of cooked rice and 2 cups of grilled vegetables.

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