Saffron Chicken Skewers with Grilled Vegetables (Joojeh Kebab)
In a large bowl, combine the chicken, onion, mushrooms, olive oil, lemon juice, minced garlic, saffron water (including the threads), salt, ...
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large onion, roughly chopped
- 1 lb cremini mushrooms, halved or quartered if large
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Instructions
In a large bowl, combine the chicken, onion, mushrooms, olive oil, lemon juice, minced garlic, saffron water (including the threads), salt, and pepper. Mix well to ensure the chicken and vegetables are evenly coated. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight. Preheat your grill to medium-high heat. Thread the chicken and mushrooms onto skewers, alternating between them. Discard the onion. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the mushrooms are tender and slightly charred. Ensure the internal temperature of the chicken reaches 165°F (74°C). Serve immediately.