Joojeh Kabab (جوجه کباب) — Persian Saffron Chicken Kebab with Herb Vinaigrette

• 800 gChicken breast, boneless skinless (cut into 3 cm cubes)
• 250 gOnion (grated on the large holes; include juices)
• 12 gGarlic cloves (finely grated (about 3 medium cloves))
• 30 gTomato paste (about 2 tablespoons)
• 20 gMustard (Dijon or mild yellow) (about 1 tablespoon)
• 30 gMustard sauce (prepared mustard-based sauce; choose mild)
• 45 mlOlive oil (3 tablespoons)
• 45 mlFresh lemon juice (3 tablespoons)
• 15 mlWhite wine vinegar (1 tablespoon)
• 10 gSalt (about 1 3/4 teaspoons, fine salt)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 30 gFresh parsley leaves (finely chopped)
• 20 gFresh cilantro leaves (finely chopped)
• 10 gFresh mint leaves (finely chopped)

Instructions

1. 1

   Prepare the chicken: cut the chicken breast into 3 cm cubes so they cook evenly. Grate the onion into a bowl and keep all the juices; this helps tenderize. Finely grate the garlic. Combine onion, garlic, tomato paste, mustard, mustard sauce, olive oil, lemon juice, vinegar, salt, and black pepper.

2. 2

   Marinate: add the chicken to the marinade and mix until every piece is coated. Cover and refrigerate for at least 2 hours (4 hours is ideal for flavor). If using wooden skewers, soak them in water for 30 minutes during the last hour of marinating to reduce burning on the grill.

3. 3

   Make the herb vinaigrette: in a bowl, whisk mustard with lemon juice and vinegar for 20 seconds until smooth. Slowly drizzle in olive oil while whisking to emulsify, about 45 seconds. Stir in parsley, cilantro, mint, grated garlic, salt, and black pepper. Rest 10 minutes at room temperature to mellow the garlic.

4. 4

   Preheat and skewer: heat a charcoal grill for medium-high heat (about 230–260°C / 450–500°F at the grate) with a two-zone setup, or preheat a gas grill to medium-high. Thread chicken onto skewers, leaving 3–5 mm between pieces for heat circulation. Shake off excess onion bits to prevent scorching.

5. 5

   Grill: place skewers over direct heat and grill 6–8 minutes total, turning every 60–90 seconds for even browning and light char. If flare-ups occur, move briefly to indirect heat. Chicken is done when the thickest piece reaches 74°C / 165°F and juices run clear.

6. 6

   Rest and serve: transfer skewers to a platter and rest 3 minutes to keep them juicy. Spoon 2–3 tablespoons of herb vinaigrette over the kebabs, and serve the remaining dressing on the side. For best texture, serve immediately while the exterior is lightly charred and the center is still moist.