It will give a flavor that is distinct and equally enjoyable. Yogurt: Instead of lemon juice, you can use a combination of yogurt and lemon juice. If you use too much, it can make the kabobs tangy. Lemon Juice: Add lemon juice to the chicken kabob marinade and basting mixture judiciously. For more about saffron, check this post about Saffron tea. Saffron: Be sure to use high quality saffron. If using chicken drumettes or wings, watch the cooking time, as they may cook a bit sooner.
I would avoid chicken breast as it will not give you a kabab as juicy as thigh meat. IngredientsĬhicken, Saffron, Onion, Olive Oil, Lemon Juice (or Yogurt), Garlic, Salt, PepperĬhicken: Choose boneless chicken thigh meat and cut them into 1½ to 2 inch pieces. For a boneless option, I prefer chicken thigh meat, as it gives much more flavorful and juicer results.Ī final brush with saffron lemon butter will give you a restaurant style flavor. Chicken drumsticks are also a cheaper and delicious alternative.
Typically these are made with boneless or bone-in chicken. And I have been making them for decades, and relish them so much. And served over a bed of steaming hot saffron rice with grilled vegetables on the side.Īfter that, I learned to make these from my father-in-law, who is a true Persian kebab grill master. Decades ago, I had tried these at a fancy restaurant in New York City and was amazed at how delicious they were.Ĭhunks of chicken marinated in saffron and onion, nicely seared on the outside, so incredibly juicy on the outside and with a hint of brown butter flavor. Persian style grilled chicken kabobs, are often referred to as Joojeh (Jujeh) kababs in Farsi.
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