Persian Saffron Chicken Skewers (Joojeh Kabab)

18 Sept

Written By Mania V

Saffron chicken skewers (Joojeh Kabab) is one of the most popular Persian dishes. Traditionally the chicken skewers are prepared on the BBQ. You can find them in any Persian restaurant and typically the skewers are served on basmati rice.

In this recipe, I am preparing the chicken in the pan. This way the chicken turns out even juicier than on the BBQ. I am serving the chicken skewers with a mint-yoghurt sauce which is inspired by “Mast-O-Khiar”. Mast-O-Khiar is a mint-cucumber yoghurt and is served with most dishes in Persian cuisine. I have added caramelised barberries in this recipe which are my highlight of another very popular Persian dish called “Zereshk Polo Ba Morgh”. Barberries naturally taste sour so caramelising them turns them into little sour-sweet flavour bombs.

I am serving the skewers with pita bread or flatbread but you can also have them with basmati rice.

Serves 2
Ingredients

350 g chicken breast
2 pita or flatbreads
1 white onion
50 g barberries
1 tbsp lemon juice
250 g Greek yoghurt
1 tbsp dried mint
large pinch of saffron
olive oil
butter
1 tbsp sugar
salt

Method

Cut 1 white onion into halved moons. Place into a container with a lid.
Cut 350 g chicken breast fillets into thin stripes. Add to the container with the onion.
Add 1/2 tsp sugar and a large pinch of saffron to a mortar and grind with the pestle until the saffron threads are well-ground.
Add the saffron along with 2 tbsp olive oil to the chicken, close the lid of the container, and shake until all is well combined.
Place the container in the fridge and let the chicken marinate overnight (or at least for an hour).
In a small bowl, combine 250 g Greek yoghurt and 1 tbsp dried mint. Season to taste with salt.
Rinse 50 g barberries under running water. On low heat, melt a knob of butter in a small saucepan, add the barberries for a minute, and then 1 tbsp sugar. Caramelize the barberries for about 2-3 minutes until the sugar has dissolved and the barberries have come to life and brightened. Make sure to stir regularly with a wooden spoon. Set aside.
Thread the chicken stripes onto wooden skewers. Sprinkle with salt.
Bring a frying pan with 2-3 tbsp olive oil to medium-high heat, and add the chicken skewers. Place the onion in a free corner of the pan. Fry the chicken skewers for about 4 minutes from each side until cooked. Make sure to move the onion around so it doesn’t burn. Take the onion out when it has softened.
In a small bowl, melt 2 tbsp butter, and add 1 tbsp lemon juice. Brush the chicken skewers with the melted butter.
To serve: Spread the yoghurt between two plates and scatter with the fried onions. Add the chicken skewers and sprinkle all with the caramelized barberries. Serve with pita bread or flatbread.