Jujeh Kebab (جوجه کباب) — Persian Saffron Lemon Chicken Skewers

• 900 gBoneless skinless chicken thighs (cut into 4 cm cubes)
• 60 mlOlive oil
• 80 mlFresh lemon juice (from 2–3 lemons)
• 12 gGarlic (finely grated or pressed (about 4 cloves))
• 2 tspGround cumin
• 2 tspGround coriander
• 2 tspSmoked paprika
• 1 tspGround ginger
• 1 tspGround turmeric
• 0.25 tspCayenne pepper (adjust to taste)
• 10 gFine sea salt (about 1 3/4 tsp)
• 1 tspBlack pepper (freshly ground)
• 0.25 tspSaffron threads (optional but traditional)
• 30 mlHot water (for blooming saffron)
• 150 gYellow onion (grated, then squeezed; use only the juice)
• 200 gRed bell pepper (cut into 4 cm squares (optional for skewering))
• 10 mlVegetable oil (for greasing grill grates or a grill pan)
• 8Metal skewers (or bamboo skewers soaked 30 minutes)

Instructions

1. 1

   Bloom the saffron (optional but recommended): crush saffron threads in a small bowl, add 30 ml hot water (not boiling, about 80°C), and let stand 10 minutes. Meanwhile, grate the onion and squeeze firmly through a fine sieve or cloth to collect only the juice; discard solids to avoid burning on the grill.

2. 2

   Make the marinade in a non-reactive bowl: whisk olive oil, lemon juice, onion juice, garlic, salt, black pepper, cumin, coriander, smoked paprika, ginger, turmeric, and cayenne until fully combined. Stir in the bloomed saffron liquid. The mixture should look glossy and smell bright, citrusy, and warm-spiced.

3. 3

   Add chicken cubes to the bowl and mix thoroughly for 1 minute, coating all surfaces. Cover and refrigerate at least 4 hours (8–12 hours for best flavor). If using bamboo skewers, soak them in water for 30 minutes during the last hour of marinating to reduce scorching.

4. 4

   Preheat for grilling: heat a charcoal grill to medium-high with a two-zone fire (one hot side, one cooler side), or preheat a gas grill to 230°C with one burner on low for a cooler zone. Clean grates, then lightly oil them using 10 ml vegetable oil on a folded paper towel held with tongs.

5. 5

   Thread chicken onto 8 skewers, leaving a small gap between pieces for even browning; alternate with bell pepper squares if using. Let excess marinade drip back into the bowl. Place skewers on the hot zone and grill 6–8 minutes total, turning every 2 minutes, until lightly charred.

6. 6

   Move skewers to the cooler zone and cook 4–8 minutes more, turning once, until the thickest piece reaches 74°C internal temperature. Rest skewers 3 minutes before serving so juices redistribute. For oven broiling: broil on a rack 10–14 minutes, turning once, then finish 1–2 minutes closer to the element for char.