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

Ingredients

• about 680 g 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)

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. 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 about 680 g 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 204.4-232.2°C (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 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

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