Joojeh Kabab (Persian Saffron Chicken Kabab) with Lemon Butter
Ingredients
Main Marinade
- 1 kg Chicken Breast, cut into bite-sized chunks
- ¼ cup Saffron Water
- 2 tbsp Vegetable Oil
- 3 tbsp Mayonnaise
- ¼ cup Yoghurt
- 2½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Dried Thyme
- ⅛ tsp Chili Flakes
- 1 cup White Onion, thinly sliced
- ¼ cup Green Capsicum, Bell Pepper, thinly sliced
Saffron Lemon Butter
- 3 ½ tbsp about ¼ cup minus ½ tbsp Unsalted Butter
- 1 tbsp Saffron Water
- 1 tbsp Lemon Juice
- Pinch of Salt
Instructions
- In a large bowl, combine yoghurt, mayonnaise, saffron water, oil, salt, black pepper, thyme, and chili flakes. Add the sliced onion and green capsicum. Mix in the chicken pieces until thoroughly coated. Cover and refrigerate for at least 6 hours, or overnight for maximum flavour.
- Thread the marinated chicken onto skewers (alternating with vegetables if you like). Grill over medium-high heat for 12–15 minutes, turning occasionally, until the chicken is golden and cooked through.
- In a small saucepan, melt the butter over low heat. Stir in saffron water, lemon juice, and a pinch of salt. Brush the warm butter sauce over the grilled kababs right before serving, or offer it on the side.