Persian: Joojeh Kabob (Chicken Kabobs)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• Required equipment: 6 bamboo skewers
• 1 teaspoon saffron threads, crumbled and soaked in ½ cup hot water
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 large lemon, juiced
• ⅓ cup Greek yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• ½ teaspoon turmeric
• Salt and black pepper (to taste)
• 6 boneless skinless chicken thighs, cut into 2-inch chunks
• 12 cherry tomatoes (optional)
• Finely chopped parsley (for garnish)

Procedure:

1. Soak bamboo skewers in water for at least 30 minutes
2. Soak saffron in hot water for at least 10 minutes
3. Make the marinade: combine all ingredients in a bowl (except for the cherry tomatoes and parsley); mix well while massaging the marinade into the chicken
4. Transfer chicken and marinade to gallon-size resealable plastic bag; seal bag while pressing out excess air; let rest in refrigerator overnight
5. Thread the chicken pieces onto the soaked skewers (optional: add 1 cherry tomato to each end of the kabob)
6. Grill the kabobs (tip: spray with coconut oil first, turn once during grilling)
7. Or: bake in 375 F oven for 25-30 minutes
8. Garnish with chopped fresh parsley and serve