Saffron Yogurt–Marinated Joojeh Kabab with Cucumber Mint Sauce

Place the chicken pieces in a large mixing bowl, ensuring they are evenly sized for uniform cooking.

Bloom the saffron by dissolving the threads in a small amount of warm water. Pour the saffron liquid over the chicken.

Add half of the yogurt, lemon juice, olive oil, grated garlic, grated onion, salt, and black pepper. Mix thoroughly until the chicken is well coated.

Cover and refrigerate for at least 2 hours to allow the marinade to tenderize the meat and deepen the flavor.

For the sauce, combine the grated cucumber with the remaining yogurt and chopped mint. Refrigerate until chilled.

Thread the marinated chicken onto skewers. Grill over medium heat or bake in a preheated oven, turning once, until cooked through and lightly golden, about 10–15 minutes.

Serve the hot joojeh kabab immediately with the chilled cucumber mint yogurt sauce on the side.