Jujeh Kabob Inspired Plate

Serves 1
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Directions

  1. 1Add saffron to water to bloom.
  2. 2Add saffron to water to bloom.
  3. 3Add saffron to water to bloom.
  4. 4In a bowl, combine chicken, yogurt, white onion, olive oil, bloomed saffron water, and seasonings.
  5. 5In a bowl, combine chicken, yogurt, white onion, olive oil, bloomed saffron water, and seasonings.
  6. 6In a bowl, combine chicken, yogurt, white onion, olive oil, bloomed saffron water, and seasonings.
  7. 7Mix the ingredients together and marinate the chicken.
  8. 8Mix the ingredients together and marinate the chicken.
  9. 9Mix the ingredients together and marinate the chicken.
  10. 10Dice cucumber and tomato and add to a bowl.
  11. 11Dice cucumber and tomato and add to a bowl.
  12. 12Dice cucumber and tomato and add to a bowl.
  13. 13Chop red onion and squeeze lime juice into the bowl.
  14. 14Chop red onion and squeeze lime juice into the bowl.
  15. 15Chop red onion and squeeze lime juice into the bowl.
  16. 16Mix the salad.
  17. 17Mix the salad.
  18. 18Mix the salad.
  19. 19Place marinated chicken pieces on skewers.
  20. 20Place marinated chicken pieces on skewers.
  21. 21Place marinated chicken pieces on skewers.
  22. 22Cook the chicken skewers in a pan until golden and juicy.
  23. 23Cook the chicken skewers in a pan until golden and juicy.
  24. 24Cook the chicken skewers in a pan until golden and juicy.
  25. 25Serve the chicken skewers with basmati rice, Shirazi salad, and naan bread.
  26. 26Serve the chicken skewers with basmati rice, Shirazi salad, and naan bread.
  27. 27Serve the chicken skewers with basmati rice, Shirazi salad, and naan bread.

Ingredients

  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
  • 0.5 cup plain yogurt (not Greek)
  • 0.5 cup plain yogurt (not Greek)
  • 0.5 cup plain yogurt (not Greek)
  • 1 white or yellow onion
  • 1 white or yellow onion
  • 1 white or yellow onion
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 0.125 tsp bloomed saffron (about ground saffron steeped in hot water)
  • 0.125 tsp bloomed saffron (about ground saffron steeped in hot water)
  • 0.125 tsp bloomed saffron (about ground saffron steeped in hot water)
  • 1 Juice of lemon juice
  • 1 Juice of lemon juice
  • 1 Juice of lemon juice
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • tumeric
  • tumeric
  • tumeric
  • 1 english cucumber (peeled & diced)
  • 1 english cucumber (peeled & diced)
  • 1 english cucumber (peeled & diced)
  • 2 roma tomatoes (diced)
  • 2 roma tomatoes (diced)
  • 2 roma tomatoes (diced)
  • 0.25 red onion (finely chopped)
  • 0.25 red onion (finely chopped)
  • 0.25 red onion (finely chopped)
  • 1 Juice of lemon juice
  • 1 Juice of lemon juice
  • 1 Juice of lemon juice
  • to taste salt
  • to taste salt
  • to taste salt
  • 1.5 cups basmati rice (soaked in salted water for at least 15 min, longer if possible)
  • 1.5 cups basmati rice (soaked in salted water for at least 15 min, longer if possible)
  • 1.5 cups basmati rice (soaked in salted water for at least 15 min, longer if possible)
  • oil or butter
  • oil or butter
  • 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.