Saffron Chicken Kebab (جوجه کباب)

• 900 gChicken thighs, boneless skinless (cut into 3–4 cm cubes)
• 250 gYellow onion (grated on the coarse side, juice included)
• 200 gPlain yogurt (full-fat preferred)
• 0.3 gSaffron threads (about 1/2 tsp threads)
• 30 gHot water (for blooming saffron)
• 45 gFresh lemon juice (about 3 tbsp)
• 30 gOlive oil (about 2 tbsp)
• 10 gSalt (about 1 3/4 tsp, divided between marinade and finishing)
• 2 gBlack pepper (about 1 tsp)
• 2 gTurmeric (about 1 tsp)
• 25 gUnsalted butter (melted, for basting)
• 10 gBrewed saffron (from this recipe) (reserve a spoonful for basting)

Instructions

1. 1

   Bloom the saffron: grind 0.3 g saffron threads in a small mortar, then stir in 30 g hot water (about 80–90°C). Cover and steep 10 minutes until deeply colored. Reserve 10 g of the brewed saffron for basting later; use the rest in the marinade for maximum aroma.

2. 2

   Make the marinade in a nonreactive bowl: combine grated onion with its juice, 200 g yogurt, lemon juice, olive oil, turmeric, black pepper, and 8 g of the salt. Whisk in the brewed saffron (except the reserved 10 g). The mixture should be loose and vividly yellow-orange.

3. 3

   Add the 900 g chicken thigh cubes to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for 4 hours (up to 12 hours). For even marination, stir once halfway through. This long rest is what gives joojeh kabab its tender texture and saffron depth.

4. 4

   Prepare for grilling: remove the chicken from the fridge 20 minutes before cooking so it grills evenly. Preheat a charcoal grill for medium-high heat (about 230–260°C at the grate) with a two-zone setup, or preheat a gas grill to medium-high and oil the grates lightly.

5. 5

   Skewer the chicken: shake off excess marinade (don’t wipe it completely) and thread pieces tightly onto flat metal skewers to prevent spinning. Leave a few millimeters between pieces for heat circulation. Sprinkle the remaining 2 g salt evenly over the skewered chicken right before grilling.

6. 6

   Grill the kebabs: place skewers over direct heat and grill 4 minutes, then flip and grill 4 minutes more. Move to the cooler side if flare-ups occur. Continue grilling 2–6 minutes, turning every 1–2 minutes, until the thickest piece reaches 74°C internally and has light char at the edges.

7. 7

   Baste and rest: mix melted butter with the reserved 10 g brewed saffron and brush over the kebabs during the final 1 minute of grilling. Transfer to a platter, tent loosely with foil, and rest 5 minutes. This short rest keeps the juices inside and the saffron-butter glossy.