Back to 4 servings 4 large skinless chicken breasts ), (or approximately 1.2 kg 1 large brown onion ), (finely sliced 1 tbsp tomato purée 5 tbsp Greek yoghurt 2 tbsp olive oil 0.5 tsp turmeric 0.25 tsp ground saffron ), (bloomed in 50ml water Juice from a whole large lemon Salt and Pepper ), (to season 1 large garlic clove ), (crushed or minced 1 tbsp butter ), (Melted - to baste the chicken while cooking
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1 Step 1: Chop your chicken into chunks, fairly large as they will shrink when cooking.2 Step 2: Put the chicken pieces into a bowl and add all the ingredients except the butter. Massage into the chicken until all the marinade is mixed in and evenly distributed amongst the chicken pieces. It will be a yellow/orange colour. Cover and leave in the fridge for the flavours to develop for a minimum of 12 hrs. Take the chicken out of the fridge about 30 mins before you want to cook to bring up to room temperature.3 Step 3: When you are ready to cook the chicken (either on your bbq or under the grill on the highest setting), divide the chicken on to about 4 skewers and cook, basting with the butter and turning the skewers until the chicken is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).4 Step 4: Serve alongside Chelo or lavash bread, Salad Shirazi (or any other salad you fancy), fresh herbs (Persian-style), Maast o Moosir, grilled tomatoes and / or Torshi.getsaucepan.com/r/db8133a7-83fc-448b-a35f-89947ba2ec3f · Original: https://saffronandherbs.com/2021/06/07/jujeh-kabab/
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