Joojeh Kabab

Ingredients

• 800g boneless chicken thighs, cut into large chunks
• 1/4 tsp saffron threads
• 3 tbsp hot water
• 1 onion, grated
• Juice of 2 lemons
• 1/4 cup olive oil
• 1/2 cup plain yogurt
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• Butter and extra saffron water for basting
• Cherry tomatoes for skewering

Before you cook

• Crush the saffron threads with the back of a spoon, then stir into the hot water and let it bloom for 10 minutes.
• Grate the onion and squeeze out some of its juice into a large marinade bowl.

Steps

1. Combine the grated onion, lemon juice, olive oil, yogurt, garlic, salt and pepper in the marinade bowl.
2. Stir in the bloomed saffron water.
3. Add the chicken chunks and toss until every piece is coated.
4. Cover and marinate in the fridge for at least 4 hours, or overnight.
5. Soak wooden skewers in water for 20 minutes if using.
6. Thread the chicken chunks onto the skewers, alternating with cherry tomatoes.
7. Preheat a grill or grill pan to medium-high heat.
8. Melt a little butter into a splash of extra saffron water for basting.
9. Grill the skewers for 6 minutes on the first side.
10. Turn the skewers and baste with the saffron butter.
11. Grill for 6 more minutes, basting again, until charred at the edges and cooked through.
12. Rest the skewers for 2 minutes before serving with saffron rice.