Gluten-Free Persian Chicken Kebabs (Jujeh Kabab)

Instructions

1. 1Cut the about 680 g boneless, skinless chicken breasts into 2.54 cm cubes.
2. 2Grate the 1 medium onion. In a large bowl, combine the grated onion with the 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 teaspoon saffron threads (which have been dissolved in 2 tablespoons of hot water), the 3 cloves of minced garlic, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1/2 teaspoon turmeric. Mix these ingredients together to create the marinade.
3. 3Add the about 680 g of chicken cubes to the marinade. Use your hands or a spoon to mix everything together thoroughly, ensuring each piece of chicken is coated. Cover the bowl and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight.
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. Try to place them in a single layer, without overcrowding the skewers.
6. 6Place the skewers on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it is no longer pink inside and has a slightly charred exterior. For best results, check the internal temperature with a meat thermometer; it should reach 74°C.
7. 7Remove the chicken kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender. Serve hot.

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