Golden Jujeh Kebab or Persian saffron chicken
cut into large pieces to fit onto the skewers and not slide off
gently crushed in a pestle and mortar and steeped in 2 tbsp of hot water for 10 mins
Salt to taste
greek yogurt or thick yogurt
Cut the chicken breasts into 1.5 inch pieces not larger so that they can easily stay on the skewer and not slide off, put the pieces into a glass bowl.
Add the sliced onions, 3/4 of the steeped saffron water, salt, black pepper, olive oil, yogurt and lemon juice to the chicken and mix until the chicken pieces are evenly coated.
Cover the marinated chicken and refrigerate to marinate overnight or for at least a couple of hours.
You could grill this in the oven or over charcoal on a barbecue. Don’t fret, you can also make these delish kebab by roasting on a griddle pan over your gas or induction hob too.
While the charcoal heats up/ pan heats up/ oven grill heats up, remove the marinating chicken from the fridge and skewer the chicken pieces.
Grill the skewers over heat until the chicken browns and is nicely cooked. Drizzle some olive oil from time to time to make sure the chicken is nicely sizzling hot.
Serve alongside Saffron rice, grilled vegetables and wedges of lemon.