Jujeh Kabob Inspired Plate
Serves 1
Directions
- 1Add saffron to water to bloom.
- 2In a bowl, combine chicken, yogurt, white onion, olive oil, bloomed saffron water, and seasonings.
- 3Mix the ingredients together and marinate the chicken.
- 4Dice cucumber and tomato and add to a bowl.
- 5Chop red onion and squeeze lime juice into the bowl.
- 6Mix the salad.
- 7Place marinated chicken pieces on skewers.
- 8Cook the chicken skewers in a pan until golden and juicy.
- 9Serve the chicken skewers with basmati rice, Shirazi salad, and naan bread.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
- 0.5 cup plain yogurt (not Greek)
- 1 white or yellow onion
- 3 tbsp olive oil
- 0.125 tsp bloomed saffron (about ground saffron steeped in hot water)
- 1 Juice of lemon juice
- to taste salt
- to taste pepper
- tumeric
- 1 english cucumber (peeled & diced)
- 2 roma tomatoes (diced)
- 0.25 red onion (finely chopped)
- 1 Juice of lemon juice
- to taste salt
- 1.5 cups basmati rice (soaked in salted water for at least 15 min, longer if possible)
- oil or butter
Equipment
knifecutting boardbowltongslime squeezerspoonskewerpan
Tips
- Marinate the chicken in a mixture of yogurt, grated onion, olive oil, bloomed saffron, lemon juice, salt, pepper, and turmeric.
- Prepare the Shirazi-style salad with diced cucumber, Roma tomatoes, finely chopped red onion, lemon juice, and salt.
- Cook basmati rice until al dente, then drain and steam with oil or butter.
- Add bloomed saffron water over a small portion of the rice for a golden top.
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