Dairy-Free Joojeh Kabab (Chicken Kabob)

Instructions

1. 1In a small heatproof bowl, combine the 1/2 teaspoon Saffron Threads with 2 tablespoons of hot water. Let this sit for 15 minutes to allow the saffron to bloom.
2. 2In a large bowl, combine the 1 medium Onion (grated), 3 tablespoons Lemon Juice, 4 tablespoons Olive Oil, the bloomed saffron water, 2 cloves Garlic (minced), 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir everything together until well combined.
3. 3Add the about 680 g Chicken Breast (cubed) to the bowl with the marinade. Toss the chicken to ensure every piece is fully coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the chicken to marinate.
4. 4Preheat your grill to medium heat. This is approximately 190.6-204.4°C (190-205°C).
5. 5Thread the marinated chicken pieces onto skewers. Distribute the chicken evenly along each skewer, leaving a small space between pieces to ensure even cooking.
6. 6Place the chicken skewers on the preheated grill. Grill for 10-12 minutes, turning the skewers occasionally, until the chicken is cooked through and has a nice color. The chicken is done when it reaches an internal temperature of 74°C and the juices run clear.
7. 7Remove the chicken skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and moist. Serve hot with rice and grilled vegetables.

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