Jujeh Kabob (Persian Chicken Kabobs)
Description
This Persian chicken kabob recipe is marinated in a blend of lime and lemon juice, saffron, and oil, and then they are grilled for all to enjoy.
Ingredients
•
1 medium onion, sliced thin
•
1 lime, juiced
•
1 lemon, juiced
•
1 tablespoon salt
•
1 teaspoon ground black pepper
•
1/3 teaspoon crushed saffron
•
1/4 cup olive oil
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3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
•
metal skewers
Directions
1
Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3
Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
4
Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.