🍽️Seafood

Persian Saffron Shrimp Kebabs (Kabab Meygoo)

Name: Persian Saffron Shrimp Kebabs (Kabab Meygoo)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 500 g shrimp, cleaned and deveined; 1/2 cup vinegar or fresh lemon juice; Salt, to taste; Black pepper, to taste; 1–2 teaspoons dissolved saffron; 3 tablespoons olive oil; 1/2 cup onion juice

"Transform your next barbecue into a Persian feast with these succulent, saffron-drenched shrimp skewers that offer a royal masterclass in coastal flavor."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

500 g shrimp, cleaned and deveined
1/2 cup vinegar or fresh lemon juice
Salt, to taste
Black pepper, to taste
1–2 teaspoons dissolved saffron
3 tablespoons olive oil
1/2 cup onion juice

🌱 Gluten-Free🌱 Dairy-Free🌱 Low-Carb🌱 Pescatarian🌱 Keto-Friendly🌱 Paleo⚡ Medium

❤️Health92%

😋Taste95%

🥳Joy88%

👨‍🍳Difficulty35/100

📜 The Story

Kabab Meygoo hails from the southern coastal regions of Iran, where the bounties of the Persian Gulf meet the aromatic sophistication of Persian royal cuisine. This dish utilizes the ancient technique of using onion juice and saffron to both tenderize seafood and impart a distinct, sun-kissed golden hue favored in Iranian celebrations.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

7/10

☕Bitter

1/10

✨ Sensory Profile

"The shrimp emerge from the grill with a stunning sunset-orange glow, releasing an intoxicating bouquet of floral saffron and charred citrus. Each bite delivers a snappy, succulent texture followed by the savory depth of caramelized onion juice and a bright, zesty finish."

Chef's Mastery

💡

The Secret

To extract onion juice properly, grate a white onion into a fine-mesh sieve and press firmly with a spoon; this liquid gold contains enzymes that tenderize the shrimp far better than chopped onions ever could.

⚠️

Avoid This

Leaving the shrimp in the marinade for more than 2 hours. The high acidity of the lemon juice or vinegar will eventually 'cook' the delicate protein like ceviche, leading to a mushy texture once grilled.

❄️

Storage

Best served immediately for optimal texture. If necessary, store leftovers in an airtight container for up to 48 hours and repurpose cold in a salad to avoid the rubbery texture of reheating.

Instructions

In a large bowl, whisk together the vinegar or lemon juice, salt, black pepper, dissolved saffron, olive oil, and onion juice until fully blended.

Add the shrimp to the marinade and gently toss to coat evenly without damaging the flesh.

Cover and refrigerate for 1 to 2 hours to allow the flavors to penetrate.

If using wooden skewers, soak them in water for 3–4 minutes to prevent burning.

Thread the marinated shrimp onto skewers, spacing them evenly for even heat exposure.

Preheat a charcoal or gas grill to medium-high heat. Grill the shrimp for 2–3 minutes per side, until opaque, lightly charred, and just cooked through.

Remove from the grill and serve immediately while hot.