Jujeh Kabab (جوجه کباب) — Persian Saffron-Yogurt Chicken Kebab with Rustic Tomato Sauce

• 700 gBoneless skinless chicken breast (cut into 3 cm cubes)
• 240 gPlain yogurt (full-fat preferred)
• 30 mlExtra virgin olive oil
• 45 mlFresh lemon juice (about 1–2 lemons)
• 2 tspGround turmeric
• 2 tspSea salt (divided)
• 1 tspFreshly ground black pepper
• 150 gYellow onion (grated on the large holes; squeeze lightly to remove excess liquid)
• 800 gRipe vine tomatoes (coarsely grated or finely chopped)
• 12 gGarlic (3–4 cloves, minced)

Instructions

1. 1

   Prepare the chicken: cut the chicken breast into even 3 cm cubes so they cook at the same rate. In a large bowl, whisk yogurt, olive oil, lemon juice, turmeric, 2 teaspoons salt, 1 teaspoon black pepper, and the grated onion until smooth. Add chicken and mix thoroughly to coat.

2. 2

   Marinate for tenderness and flavor: cover and refrigerate for at least 2 hours (4 hours is ideal). For food safety, keep below 4°C/40°F. While it marinates, soak wooden skewers in water for 30 minutes if using, or prepare metal skewers and a tray lined with foil for easy cleanup.

3. 3

   Cook the rustic tomato sauce: heat 15 ml olive oil in a saucepan over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 30–45 seconds until fragrant, without browning, to keep the sauce sweet rather than bitter.

4. 4

   Simmer the tomatoes: add grated/chopped tomatoes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle boil, then reduce to medium-low and simmer 15–20 minutes, stirring occasionally, until thick, rustic, and spoonable. Taste and adjust salt; keep warm on low heat.

5. 5

   Preheat the grill: heat a charcoal grill for medium-high direct heat (about 230–260°C/450–500°F) with a cooler zone for finishing, or preheat a gas grill to medium-high. Clean and oil the grates. If using a grill pan indoors, preheat it over medium-high for 5 minutes.

6. 6

   Skewer and grill: thread chicken onto skewers with small gaps for heat circulation. Shake off excess marinade to reduce flare-ups. Grill 4–5 minutes per side (8–10 minutes total), turning once or twice, until lightly charred and the thickest piece reaches 74°C/165°F.

7. 7

   Rest and serve: transfer skewers to a plate and rest 3 minutes so juices redistribute. Spoon warm rustic tomato sauce onto a serving platter and lay the kebabs over it, or serve sauce on the side for dipping. Serve immediately while the chicken is juicy and the sauce is bright.