Joojeh Kabob

Name: Joojeh Kabob
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 lemon; 2 limes; Salt (to taste); 75ml hot water; 6-10 chicken tenders; 1/2 large onion; 80ml olive oil; 1 pinch saffron; 5 cloves garlic; 490g 5% fat Greek yoghurt; 1/2tsp black pepper (optional)

45m

Time

Price

Easy

Difficulty

“A super tasty chicken dish that will always come out perfect”

— Amir

🍴 Dinner

🏜 Middle Eastern

Method

Step 1

Grind the saffron in a mortar and pestle. Chop the onion

Step 2

Let 1/4tsp of the ground saffron brew with hot water, cover the top and allow it to sit for 5 minutes

Step 3

Combine the yoghurt, saffron water, olive oil, zest and juice of the lemon, lime juice, grated garlic cloves, salt and pepper

Step 4

Remove excess tendons and fat from the chicken before slicing into small pieces and setting into bowls

Step 5

Add the chopped onion and the saffron marinade to the bowls, rub in, cover and leave to marinate overnight in the fridge

Step 6

Slide the chicken onto skewers and cook on a low, steady heat, turning constantly. Remove from the heat when the thickest part of the chicken reaches 165ºF/74ºC and serve with rice and your choice of vegetables