Joojeh Kabab (جوجه کباب) — Persian Saffron-Yogurt Chicken Skewers

• 800 gChicken breast, boneless skinless (cut into 3 cm cubes)
• 240 gPlain yogurt (full-fat preferred)
• 0.25 tspSaffron threads (finely crushed)
• 30 mlHot water (just off the boil, for blooming saffron)
• 45 mlLemon juice (freshly squeezed)
• 30 mlOlive oil (plus extra for brushing grill)
• 12 gGarlic (finely grated (about 3 cloves))
• 200 gOnion (grated on large holes; squeeze out excess juice lightly)
• 10 gSalt (fine sea salt)
• 1 tspBlack pepper (freshly ground)
• 300 gCucumber (seeded and finely diced)
• 1.5 tspDried mint (rubbed between palms to release aroma)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a powder, then stir in 30 ml hot water (not boiling). Cover and steep 10 minutes until deeply colored. This step concentrates aroma and ensures even color in the marinade instead of saffron specks clinging to the chicken.

2. 2

   Make the saffron-yogurt marinade: in a bowl, whisk yogurt, bloomed saffron with its liquid, lemon juice, olive oil, garlic, grated onion, salt, and black pepper for 30 seconds until smooth. Taste for balance; it should be tangy and well-seasoned, since some seasoning stays in the bowl.

3. 3

   Marinate the chicken: add chicken cubes and fold until every piece is coated. Cover and refrigerate at least 4 hours, ideally 6–8 hours, for tenderness and full saffron perfume. For food safety, keep below 4°C/40°F and avoid marinating longer than 12 hours with lemon.

4. 4

   Prepare the chilled mast-o-khiar: combine 300 g yogurt, diced cucumber, dried mint, lemon juice, salt, and black pepper. Stir 20 seconds, then cover and refrigerate 30–60 minutes so the mint hydrates and the flavors round out. If watery, drain briefly through a fine sieve before serving.

5. 5

   Skewer and preheat: soak wooden skewers in water for 30 minutes (skip if using metal). Preheat a charcoal grill to medium-high (about 230–260°C/450–500°F) or heat a grill pan over medium-high for 5 minutes. Lightly oil the grates or pan to prevent sticking.

6. 6

   Grill the joojeh: thread chicken tightly onto skewers, shaking off excess marinade. Grill 6–8 minutes total, turning every 2 minutes, until lightly charred and the thickest piece reaches 74°C/165°F. Rest skewers 3 minutes, then serve with the chilled mast-o-khiar on the side.