Jujeh Kabab (جوجه کباب) — Saffron-Turmeric Chicken with Rustic Tomato Sauce

• 800 gboneless skinless chicken breast (cut into 3 cm cubes)
• 200 gplain yogurt (full-fat preferred)
• 30 mlextra virgin olive oil
• 45 mlfresh lemon juice (about 1 large lemon)
• 2 tspground turmeric
• 8 gsea salt (about 1 1/2 tsp fine salt)
• 1 tspfreshly ground black pepper
• 200 gyellow onion (grated, then squeezed lightly to reduce excess liquid)
• 12 ggarlic (finely grated (about 3 cloves))
• 700 gripe vine tomatoes (coarsely grated or crushed)
• 60 mlwater (only if needed to prevent sticking)

Instructions

1. 1

   Make the marinade by whisking yogurt, olive oil, lemon juice, turmeric, salt, and black pepper until smooth and evenly golden. Stir in the grated onion and grated garlic, then check that the mixture is thick enough to cling to the chicken.

2. 2

   Add the chicken cubes to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for 6 hours to tenderize and perfume the meat; if you are short on time, marinate for at least 2 hours but expect slightly less depth.

3. 3

   Prepare the rustic tomato sauce base by warming olive oil in a saucepan over medium heat for 1 minute. Add the diced onion and cook for 6–8 minutes, stirring often, until translucent and lightly golden at the edges.

4. 4

   Add the minced garlic and cook for 45 seconds, stirring constantly so it turns fragrant without browning. Stir in turmeric, salt, and black pepper to bloom the spice in the oil and onion.

5. 5

   Add the crushed or grated tomatoes and bring to a steady simmer. Cook uncovered for 12–15 minutes until thick and rustic, stirring every 2–3 minutes; add up to 60 ml water only if the pot threatens to scorch before the tomatoes reduce.

6. 6

   While the sauce simmers, preheat a grill to medium-high heat (about 230–260°C) and oil the grates lightly. If using wooden skewers, soak them in water for 30 minutes so they resist burning during grilling.

7. 7

   Thread the marinated chicken onto skewers, leaving a small gap between pieces for even heat circulation. Let excess marinade drip back into the bowl; too much coating can burn before the chicken cooks through.

8. 8

   Grill the skewers for 10–14 minutes total, turning every 2–3 minutes to build even color without drying the breast meat. The chicken is done when the thickest piece reaches 74°C and the surface shows light charring with a juicy interior.

9. 9

   Rest the skewers for 3 minutes so the juices redistribute and the chicken stays tender. Spoon the rustic tomato sauce onto a platter or serve on the side, then plate the Jujeh Kabab immediately while it is still hot and aromatic.