Joojeh Kebab

Ingredients

Saffron threads

1/2 teaspoon, steeped in 2 tablespoons of hot water

Lemon juice

1/4 cup

Olive oil

1/4 cup

Garlic

3 cloves, minced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Chicken breasts

1.5 pounds, cut into bite-sized pieces

Bell peppers

2, cut into chunks (any color)

Onion

1 large, cut into chunks

Cherry tomatoes

1 cup

Skewers

8-10 (soaked in water if wooden)

Instructions

1. In a bowl, combine the lemon juice, olive oil, saffron water, minced garlic, salt, and black pepper to create a vibrant marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and marinate for at least 1 hour, or for best flavor, overnight in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken onto skewers, alternating with chunks of onion, bell peppers, and cherry tomatoes for a colorful presentation.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is golden brown, cooked through, and slightly charred.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
7. Serve the Joojeh kebabs hot with Persian rice or warm bread, and feel free to garnish with fresh herbs or a squeeze of lemon.