Persian-Style Chicken Kebab (Joojeh Kebab)

Steps

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1. 1
   Place saffron threads in a small amount of water and let sit for about 10 minutes to infuse the water with flavor and golden color.
   ▶ ≈0:34
2. 2
   In a bowl, combine Greek yogurt, minced garlic, sliced yellow onion, turmeric, extra virgin olive oil, lemon juice, and tomato purée. Add the bloomed saffron with threads and mix until it resembles a sauce.
   ▶ ≈0:52
3. 3
   Cut chicken breasts into large 1.5 to 2-inch cubes. Do your best to achieve even pieces without worrying about perfect shape.
   ▶ ≈2:05
4. 4
   Place chicken cubes in the marinade, season generously with kosher salt and black pepper, and mix well. Cover with plastic wrap and refrigerate for at least a few hours, preferably overnight. The yogurt-based marinade will tenderize the chicken and deepen the flavors.
   ▶ ≈2:24
5. 5
   Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes. If using bamboo skewers or other flammable materials, soak them beforehand.
   ▶ ≈3:15
6. 6
   Thread the marinated chicken pieces onto skewers, placing any smaller pieces at the top of each skewer.
   ▶ ≈3:30
7. 7
   Heat grill to medium-high temperature. Place chicken skewers on the grill and cook for about 10 to 12 minutes, turning occasionally until cooked through.
   ▶ ≈3:51
8. 8
   Transfer the grilled chicken kebabs to a serving platter and garnish with finely chopped parsley. Serve with Mediterranean salads or pita bread.
   ▶ ≈4:24