Dairy-Free and Nut-Free Jujeh Kabab (Grilled Chicken Skewers)

Ingredients

• about 680 g Chicken breast
• 1 medium Onion
• 0.25 cup Lemon juice
• 0.25 cup Olive oil
• 0.5 tsp Saffron threads
• 3 cloves Garlic
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
2. 2Dice the 1 medium onion and mince the 3 cloves of garlic.
3. 3In a bowl, combine the about 680 g of chicken cubes, the diced onion, the minced garlic, the 0.25 cup of lemon juice, the 0.25 cup of olive oil, the 0.5 tsp of saffron threads (which you should first steep in a small amount of hot water), the 1 tsp of salt, and the 0.5 tsp of black pepper. Mix everything together well.
4. 4Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to soak into the chicken.
5. 5Thread the marinated chicken pieces onto skewers, leaving a small space between each piece.
6. 6Preheat your grill to medium heat, about 190°C. Place the skewers on the grill.
7. 7Grill the chicken skewers for 10-15 minutes, turning them occasionally. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C. You should also see some light charring on the edges.
8. 8Remove the skewers from the grill and let them rest for 5 minutes before serving. This helps keep the chicken juicy.

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