Jujeh Kebab (جوجه کباب) — Persian Lemon-Saffron Chicken Skewers

• 900 gBoneless, skinless chicken thighs (cut into 4 cm cubes)
• 60 mlOlive oil (extra-virgin)
• 80 mlFresh lemon juice (from about 2–3 lemons, strained)
• 12 gGarlic (finely grated (about 3 large cloves))
• 2 tspGround cumin
• 2 tspGround coriander
• 2 tspSmoked paprika
• 1 tspGround ginger
• 1.5 tspGround turmeric
• 0.25 tspCayenne pepper (increase to 0.5 tsp for hotter kebab)
• 1.5 tspFine sea salt
• 1 tspBlack pepper (freshly ground)
• 120 gPlain yogurt (full-fat for best tenderness)
• 150 gYellow onion (grated, then squeezed; use only the juice)
• 0.25 tspSaffron threads (crushed)
• 30 mlHot water (to bloom saffron)
• 30 gUnsalted butter (melted, for basting)

Instructions

1. 1

   Bloom the saffron: crush saffron threads to a fine powder, then stir with 30 ml hot water (not boiling, about 80–90°C). Cover and steep 10 minutes until deeply colored. This concentrates aroma and helps the marinade perfume the chicken evenly without gritty strands.

2. 2

   Prepare the marinade in a nonreactive bowl: whisk olive oil, lemon juice, grated garlic, yogurt, onion juice, salt, black pepper, cumin, coriander, smoked paprika, ginger, turmeric, and cayenne. Stir in the bloomed saffron (liquid and all). Taste the marinade; it should be bright, savory, and warmly spiced.

3. 3

   Add chicken thigh cubes and mix thoroughly so every piece is coated. Cover and refrigerate 2 hours (minimum 60 minutes; maximum 8 hours). For even marination, toss once halfway through. Avoid longer than 8 hours because the lemon and yogurt can soften the surface too much.

4. 4

   Soak wooden skewers in water for 30 minutes if using. Meanwhile, preheat a grill to medium-high (about 230–260°C) with a clean, oiled grate. If cooking indoors, preheat a broiler on high for 10 minutes and set an oven rack 10–12 cm from the heat source.

5. 5

   Thread chicken tightly onto skewers, leaving small gaps for heat circulation. Let excess marinade drip back into the bowl to reduce flare-ups. Grill 6–8 minutes total, turning every 2 minutes, until lightly charred and the thickest piece reaches 74°C internal temperature.

6. 6

   Baste during the last 2 minutes: brush melted butter over the kebabs, turn once more, and cook 1–2 minutes to set the glaze. Rest skewers 3–5 minutes off heat so juices redistribute. Serve immediately while the edges are smoky and the center stays succulent.