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Jujeh Kabob (Persian Chicken Kabobs)
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
385 minutes
385 minutes
Tangy marinated Persian chicken kabobs, infused with saffron, grilled to perfection.
Ingredients:
- 1 medium onion, sliced thin
- 1 lime, juiced
- 1 lemon, juiced
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 0.33333334326744 teaspoon crushed saffron
- 0.25 cup olive oil
- 3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- metal skewers
Instructions:
- In a large glass bowl, mix together onion, lime juice, lemon juice, salt, pepper, and saffron. Stir in olive oil. Gently press chicken into the marinade, then cover with plastic wrap. Refrigerate for 6 hours to overnight, stirring occasionally to ensure chicken is well coated.
- Heat up an outdoor grill over medium-high heat and lightly oil the grill grate.
- Take the chicken out of the bowl, gently shake off extra marinade, and discard any remaining marinade. Thread the chicken onto metal skewers, ensuring it's evenly spaced.
- Grill skewers until chicken is golden brown and cooked through, turning occasionally, for 10 to 15 minutes.