Joojeh Kabab (Persian Saffron and Lemon Chicken Skewers)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g chicken thigh fillets, diced
- 100 g natural yoghurt
- 3 tbsp lemon juice
- 0.125 tsp saffron threads
- 1 onion, grated
- 2 garlic cloves
- 2 tbsp vegetable oil
- 4 tomatoes
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 37.4 g
- Carbohydrate
- 8.7 g
- of which sugars
- 6.9 g
- Fat
- 15.7 g
- of which saturates
- 3.2 g
- Fibre
- 1.8 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 2 tablespoons of hot water.
- 2
Mix the yoghurt, lemon juice, saffron water, grated onion, crushed garlic and oil in a large bowl, then stir in the diced chicken and marinate for at least 20 minutes (or overnight in the fridge).
- 3
Thread the chicken onto skewers, leaving the marinade in the bowl.
- 4
Heat a griddle pan or barbecue to high and cook the skewers for 12-14 minutes, turning often and brushing with the leftover marinade, until charred in places and cooked through with no pink remaining.
- 5
Grill the tomatoes alongside for the last 6-8 minutes until softened.
- 6
Serve with flatbread or rice and the grilled tomatoes.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.