Classic Boneless Joojeh Kebab (جوجه کباب) — Saffron-Yogurt Grilled Chicken Skewers

• 800 gChicken breast, boneless and skinless (cut into 3 cm cubes)
• 250 gYellow onion (grated on the large holes)
• 200 gPlain yogurt (full-fat preferred)
• 0.25 tspSaffron threads (finely crushed)
• 30 mlHot water (for blooming saffron)
• 45 mlLemon juice (freshly squeezed)
• 30 mlOlive oil
• 7 gSea salt (about 1 1/4 tsp fine salt)
• 1 tspBlack pepper (freshly ground)
• 30 gUnsalted butter (melted)

Instructions

1. 1

   Bloom the saffron by stirring the crushed threads into 30 ml hot water, then cover and rest for 10 minutes. This step fully extracts color and aroma so the marinade perfumes the chicken evenly.

2. 2

   Grate the onion into a bowl, then squeeze it firmly through a fine sieve to collect 60 ml onion juice and discard the pulp. Using only the juice gives classic tenderness and flavor without leaving onion bits that can burn on the grill.

3. 3

   Make the marinade by whisking together the onion juice, yogurt, bloomed saffron (including liquid), lemon juice, olive oil, sea salt, and black pepper. Whisk until smooth and pale golden so the saffron disperses and the yogurt emulsifies.

4. 4

   Add the chicken cubes to the bowl and mix until every piece is thoroughly coated. Cover and refrigerate for 6 hours, which is long enough for tenderness and flavor without making the surface mushy.

5. 5

   Soak wooden skewers in water for 30 minutes, or use metal skewers to skip this step. Remove the chicken from the fridge 20 minutes before grilling so it cooks evenly and stays juicy.

6. 6

   Preheat a charcoal grill for medium-high heat, aiming for a steady 230–260°C at the grate with a two-zone setup if possible. Clean and oil the grates lightly to prevent sticking and to keep the yogurt marinade from tearing.

7. 7

   Thread the chicken onto skewers, leaving a small gap between pieces for even browning. Shake off excess marinade so it does not drip and flare, which can scorch the outside before the center cooks.

8. 8

   Grill the skewers over direct heat for 8–10 minutes total, turning every 2 minutes to build an even char. Move to the cooler side briefly if flare-ups occur, and cook until the thickest piece reaches 74°C internally.

9. 9

   Brush the kebabs with melted butter during the last 2 minutes of grilling, then once more right after removing them from the heat. Rest for 3 minutes before serving so juices redistribute and the butter glaze sets into a glossy finish.