Jujeh Kabab (Saffron Chicken Skewers)

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 cup Plain yogurt
• 0.25 cup Lemon juice
• 1 medium Onion
• 2 tablespoons Olive oil
• 0.5 teaspoon Saffron threads
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a small bowl, combine the 0.5 teaspoon saffron threads with 2 tablespoons of hot water. Let this mixture steep for 10 minutes to allow the saffron to release its color and flavor.
2. 2Cut the 1.5 lbs boneless, skinless chicken breasts into uniform 1-inch cubes.
3. 3In a large bowl, combine the 1 cup plain yogurt, 0.25 cup lemon juice, the grated onion (from 1 medium onion), 2 tablespoons olive oil, the steeped saffron mixture, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir everything together until well combined.
4. 4Add the cut chicken pieces to the marinade. Toss gently to ensure every piece of chicken is completely coated. Cover the bowl and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight.
5. 5Preheat your grill to medium-high heat. For gas grills, this is typically around 400-450°F (200-230°C).
6. 6Thread the marinated chicken pieces evenly onto skewers, leaving a small space between each piece. Discard any leftover marinade.
7. 7Place the chicken skewers on the preheated grill. Cook for 6-8 minutes per side. The chicken is done when it is opaque all the way through and has light char marks. The internal temperature should reach 165°F (74°C).
8. 8Remove 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.

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