25-Min Saffron Joojeh Kabab
Tender saffron-marinated chicken thighs charred on a grill pan in minutes, with a yogurt-saffron glaze that tastes restaurant-grade but takes no extra time. Finish with a squeeze of lemon and a pinch of dried barberry for brightness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- ½ cup plain yogurt
- ¼ tsp saffron threads
- 1 whole lemon (juiced)
- 1 whole onion, medium
- 1 tbsp dried barberry
- 2 tbsp olive oil
Instructions
- 1
Steep saffron in 2 tbsp hot water for 3 minutes until it blooms and turns golden.
- 2
Mix yogurt, saffron liquid, half the lemon juice, 1 tsp salt, and 0.5 tsp pepper in a bowl.
- 3
Pat chicken dry and toss with half the marinade, coating all sides. Let sit 8 minutes.
- 4
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Add chicken and sear 5–6 minutes per side without moving until charred and cooked through.
- 6
Slice the onion into rings, char them 2 minutes in the same skillet, then push to the side.
- 7
Spoon reserved marinade over the chicken and onions, scatter barberry on top, and squeeze remaining lemon juice. Serve hot.
Tools you’ll need
- small bowl
- 12-inch skillet or grill pan
- kitchen timer
- tongs
- spoon
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