Joojeh Kabab (جوجه کباب) — Persian Saffron Chicken Kebabs

• 700 gChicken breast, boneless skinless (cut into 4 cm cubes)
• 200 gOnion (grated on the large holes, juices included)
• 10 gGarlic cloves (finely grated (about 2 medium cloves))
• 30 gTomato paste (about 2 tablespoons)
• 30 gMustard sauce (a mild prepared mustard-based sauce)
• 10 gMustard (Dijon-style, about 2 teaspoons)
• 45 mlOlive oil (about 3 tablespoons)
• 30 mlLemon juice (freshly squeezed, about 2 tablespoons)
• 15 mlWhite vinegar (about 1 tablespoon)
• 10 gSalt (about 1 3/4 teaspoons, fine salt)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 30 gFresh parsley (finely chopped)
• 20 gFresh cilantro (finely chopped)
• 10 gFresh mint (finely chopped)
• 3 gGarlic clove (microplaned (about 1 small clove))

Instructions

1. 1

   Prepare the chicken for even cooking: cut the chicken breasts into 4 cm cubes and pat dry with paper towels. Grate the onion and keep both pulp and juice; this is the main tenderizer. In a large bowl, combine onion, garlic, tomato paste, mustard sauce, mustard, olive oil, lemon juice, vinegar, salt, and black pepper until fully emulsified.

2. 2

   Marinate: add chicken to the bowl and mix for 60 seconds until every piece is well coated and glossy. Cover and refrigerate for 2 hours (or up to 8 hours). For food safety and best texture, keep the chicken below 4°C/40°F. If using wooden skewers, soak them in water for 30 minutes during the last hour of marinating.

3. 3

   Make the zesty herb vinaigrette: in a small bowl, whisk parsley, cilantro, mint, olive oil, lemon juice, vinegar, mustard, garlic, salt, and black pepper for 45 seconds until lightly thickened. Taste and adjust acidity with 5 ml more lemon juice if desired. Cover and refrigerate for at least 20 minutes to let the herbs perfume the oil.

4. 4

   Preheat the grill for high heat: set up a charcoal grill with a hot zone and a cooler zone, aiming for 230–260°C (450–500°F) at the grate. Clean and oil the grates. Thread chicken onto skewers, leaving a few millimeters between pieces for heat circulation. Let excess marinade drip back into the bowl to reduce flare-ups.

5. 5

   Grill: place skewers over the hot zone and grill 8–10 minutes total, turning every 2 minutes for even browning and light char. If flames flare, move skewers to the cooler zone for 30–60 seconds, then return. 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 tray and rest 3 minutes to keep the meat juicy. Spoon 1–2 tablespoons of herb vinaigrette over the kebabs, serving the remainder on the side for dipping. For a brighter finish, add a final squeeze of lemon at the table and serve immediately while the edges are still crisp.