Dairy & Nut-Free Jujeh Kabab (Grilled Chicken Kabobs)

Ingredients

• 1.5 lbs Chicken breast
• 1 cup Coconut yogurt (unsweetened)
• 1 medium Onion
• 0.25 cup Lemon juice
• 0.5 teaspoon Saffron threads
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked rice
• 2 cups Grilled vegetables (tomatoes, bell peppers)

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch cubes.
2. 2In a bowl, combine the 1 cup of coconut yogurt, 1 medium onion (grated), 0.25 cup of lemon juice, 0.5 teaspoon of saffron threads, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together until well combined.
3. 3Add the 1.5 lbs of chicken cubes to the marinade. Stir well to ensure all the chicken pieces are 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-high heat. This is approximately 400-450°F (200-230°C).
5. 5Thread the marinated chicken pieces onto skewers. Distribute them evenly, leaving a small space between each piece.
6. 6Place the chicken skewers on the preheated grill. Grill for 10-12 minutes, turning the skewers occasionally. The chicken is cooked through when it is no longer pink inside and has light char marks on the outside. The internal temperature should reach 165°F (74°C).
7. 7Remove the cooked chicken skewers from the grill. Let them rest for 2-3 minutes before serving. Serve hot with the 4 cups of cooked rice and the 2 cups of grilled vegetables.

Substitutions

Related Guides