Saffron Chicken Skewers
Tender marinated chicken grilled to charred perfection in minutes. Iranian joojeh kabab stripped down to its essence: yogurt, saffron, and a screaming-hot pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
- ½ cup Greek yogurt
- ¼ tsp saffron threads, steeped in 2 tbsp hot water
- 1 whole lemon (zested + juiced)
- ¼ cup onion, minced
- 2 tbsp olive oil
Instructions
- 1
Stir yogurt, saffron water, lemon zest, lemon juice, onion, salt, and pepper in a bowl until smooth.
- 2
Add chicken chunks and toss until coated. Let sit for 5 minutes while you heat the pan.
- 3
Heat olive oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 4
Working in two batches, add chicken pieces without crowding. Sear 3 minutes per side until deeply golden.
- 5
Return all chicken to the pan, lower heat to medium, and cook 2 more minutes until the thickest piece reaches 165°F.
- 6
Serve hot with rice and fresh herbs like parsley or dill.
Tools you’ll need
- large mixing bowl
- 12-inch stainless steel or cast iron skillet
- instant-read thermometer
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