(Joojeh Kabob)
Ingredients
- 2 pounds fresh skinless, boneless chicken breasts, boneless skinless chicken thigh, or a combination of both.
- 1 medium onion, sliced thinly
- 3 cloves fresh garlic, smashed and minced
- 1/2 cup plain whole-milk yogurt
- 1/4 cup extra virgin olive oil
- 1 cup freshly squeezed lime juice or lemon juice
- 2 teaspoons ground saffron dissolved in 3 tablespoons of hot water
- 2 teaspoons ground turmeric
- 3 teaspoons In The Kitchen With Scotty “Cook’s Line Seasoning”, or your own salt and black pepper, to taste
- Melted clarified butter and lime juice for basting
Preparation
In a large non-metal casserole dish, add the chicken and thinly sliced onion. In a separate bowl combine the yogurt, lime or lemon juice, minced garlic, olive oil, 3 tablespoons saffron water, turmeric, and seasoning. Mix well into a smooth mixture, adjust the seasoning if needed. Pour the mixture over the chicken pieces making sure that all the pieces are fully covered with the marinade. Cover with plastic wrap and refrigerate for 12-24 hours. Halfway through marinating turn the pieces over to insure even flavor. Thread the chicken pieces onto metal skewers and place the skewers on a hot grill. Baste the chicken with a combination of clarified butter and lime juice. Cook until done. Pull from the grill and serve with Persian rice and/or salad. Enjoy!
