Grilled saffron chicken skewers with rice | Joojeh Kabab With Rice

Grilled saffron chicken skewers with rice came from the Middle East, especially Iran and Iraq. Persians call it Joojeh Kabab or Jujeh Kabab. Put the chicken in a marinade made of yogurt, saffron, onion, garlic, and other spices. Grill the veggies and seasoned chicken on skewers. Flatbread, pickles, and sumac are served alongside the rice that has been prepared with butter, dill, and saffron. See the instructions and recommendations below for cooking this delectable dish.

Tips for making Grilled saffron chicken skewers with rice

• To make the marinade, you can use a food processor to grate the onion and squeeze out the excess juice. You can save the onion pulp for other recipes, such as kofta kabobs.
• Saffron is a key ingredient that gives the chicken a unique flavor and color. You can grind the saffron threads in a mortar and pestle or in your hand, then soak them in warm water to bloom. You can also add some saffron to the melted butter that you use to baste the chicken while grilling.
• You can use chicken breast or thighs for this recipe, depending on your preference. Chicken thighs are more succulent, but chicken breast is healthier. Cut the chicken into 2-inch cubes and marinate for at least 4 hours or overnight for best results.
• You can use metal or wooden skewers to grill the chicken. If you use wooden skewers, make sure to soak them in water for at least 30 minutes before using them to prevent burning⁴. You can also alternate the chicken pieces with vegetables such as onion, bell pepper, zucchini, eggplant, mushroom, or cherry tomato.
• Preheat your grill to medium heat and lightly spray it with cooking spray. Grill the chicken for 5 to 8 minutes per side, turning and basting occasionally with the saffron butter. The chicken should be nicely seared on the outside but juicy inside.
• To make the rice, you can use basmati or long-grain rice and rinse it well before cooking. You can add some butter, salt, dill, and saffron to the water and bring it to a boil. Then reduce the heat and simmer until the rice is fluffy and tender.
• To serve, you can remove the chicken and vegetables from the skewers and arrange them on a platter. Sprinkle some sumac over the chicken for extra tanginess. Serve with the rice, flatbread, pickles, yogurt sauce, or salad of your choice. Enjoy! 😋

The temperature of the grill for this recipe

The temperature of the grill for this recipe depends on the type of chicken you are using. here are some general guidelines:

• For boneless skinless chicken breasts, use medium-high heat (400°F) and grill for 5 to 6 minutes per side.
• For chicken tenders, use medium-high heat (375°F) and grill for 2 to 3 minutes per side.
• For bone-in chicken thighs, use medium-high heat (400°F) and grill for 5 minutes over direct heat, then 20 to 30 minutes over indirect heat.
• For boneless chicken thighs, use medium-high heat (375°F) and grill for 6 to 8 minutes per side.
• For chicken wings, use medium heat (350°F) and grill for 15 to 20 minutes.
• For chicken legs and drumsticks, use medium-high heat (400°F) and grill for 30 minutes over direct heat.
• For a whole chicken, use medium-high heat (375°F) and grill for 45 to 90 minutes over indirect heat, depending on the size.

The best way to check if the chicken is done is to use a digital thermometer and make sure it reaches an internal temperature of 165°F. I hope this helps you grill your chicken perfectly. 😊

Ingredient list

• chicken breast or thighs
• saffron threads
• warm water
• large yellow onion, grated and drained
• plain yogurt
• lemon juice
• Cooking spray
• garlic, minced
• salt
• black pepper
• thyme (optional)
• butter, melted
• large red onion, cut into wedges
• large zucchini, sliced
• large green bell pepper, cut into chunks
• cooked basmati or long-grain rice

Instructions

For rice/ saffron rice

1. The rice in this recipe is cooked with butter, dill, and saffron, which give it a rich flavor and a golden color. You can use basmati or long-grain rice for this dish. Here are the steps to make the rice:
2. Rinse the rice well and drain it.
3. In a pot, bring water to a boil and add some butter, salt, dill, and saffron. Stir well.
4. Add the rice and bring it back to a boil. Then lower the heat and simmer until the rice is fluffy and tender^​.
5. Fluff the rice with a fork and serve with the chicken skewers.
6. Delicious saffron rice is ready. 

For grilled Chicken

1. In a small bowl, grind the saffron threads with a mortar and pestle or in your hand.
2. Add the warm water and stir.
3. Set aside for the saffron to bloom and turn red.
4. In a large bowl, combine the grated onion, yogurt, lemon juice, garlic, salt, pepper, and thyme (if using). Mix well.
5. Add the chicken pieces to the bowl and toss to coat with the marinade.
6. For best results, cover and chill for at least 4 hours or overnight.
7. Preheat your grill to medium heat and clean the grates.
8. Lightly spray with cooking spray.
9. Thread the chicken pieces onto metal or wooden skewers, alternating with onion wedges, bell pepper chunks, and zucchini slices.
10. To avoid burning, soak wooden skewers in water for at least 30 minutes before using.
11. Add the melted butter to the saffron water and mix well. Baste the chicken skewers with the saffron butter.
12. Grill the chicken skewers for about 10 minutes, turning and basting occasionally, until the chicken is cooked through and nicely charred on the outside.
13. Sprinkle some sumac over the chicken skewers for extra tanginess.

Tips and Tricks for Grilled saffron chicken

• Don’t skip the marinating step! This is what makes the chicken super flavorful and tender.
• If you don’t have a grill, you can cook this in the oven. Just preheat to 400°F (200°C) and cook for about 20-25 minutes, turning halfway through.
• Feel free to experiment with different vegetables. Cherry tomatoes, mushrooms, or eggplant would all be great additions.
• Serve with a side of yogurt or a simple salad for a complete meal.

Why You’ll Love This Dish

There are so many reasons to fall in love with Grilled saffron chicken or Joojeh Kabab:

1. It’s packed with flavor: The combination of saffron, yogurt, and lemon creates a taste sensation that’s hard to beat.
2. It’s versatile: You can serve it for a casual family dinner or dress it up for a dinner party.
3. It’s relatively healthy: Grilling is a great low-fat cooking method, and you’re getting a good balance of protein, carbs, and veggies.
4. It’s fun to eat: There’s something satisfying about pulling tender chunks of chicken off a skewer.
5. It’s a crowd-pleaser: Even picky eaters tend to love this dish!

A Bit of History

Grilled saffron chicken or Joojeh Kabab has been a staple of Persian cuisine for centuries. “Joojeh” means “chick” in Persian, referring to the young chickens traditionally used in this dish. Kabab, of course, refers to the method of cooking meat on skewers over fire.

In Iran, Joojeh Kabab is often enjoyed as street food or as part of a elaborate meal. It’s particularly popular during the summer months when outdoor grilling is at its peak. The dish has also gained popularity around the world as people discover the delights of Persian cuisine.

Variations to Try

While this recipe is delicious as is, there are plenty of ways to mix it up:

1. Spicy version: Add some red pepper flakes or cayenne to the marinade for a kick of heat.
2. Herby version: Mix in some finely chopped fresh herbs like mint, dill, or cilantro to the marinade.
3. Nutty version: Serve the dish with a sprinkle of toasted pine nuts or slivered almonds.
4. Fruity version: Thread some chunks of peach or apricot onto the skewers along with the chicken for a sweet-savory combo.
5. Veggie version: Skip the chicken altogether and use this marinade on chunks of firm tofu or tempeh for a vegetarian option.

Pairing Suggestions

Wondering what to serve with your Grilled saffron chicken? Here are some ideas:

1. Drinks: A crisp white wine like Sauvignon Blanc or a light beer pairs well with the flavors in this dish. For a non-alcoholic option, try a refreshing mint lemonade.
2. Sides: In addition to the rice and grilled veggies, you could serve a simple green salad, some pickled vegetables, or a bowl of cooling yogurt.
3. Dessert: After this flavorful meal, something light and sweet would be perfect. Try some fresh fruit, a scoop of saffron ice cream, or traditional Persian sweets like baklava or zoolbia.

Storing and Reheating

If you end up with leftovers (though that’s not likely!), here’s how to store and reheat them:

• Store the chicken and vegetables separately from the rice in airtight containers in the fridge. They’ll keep for 3-4 days.
• To reheat, you can microwave the chicken and veggies, but they’re best reheated in a skillet over medium heat. This helps maintain their texture.
• Refresh leftover rice by sprinkling it with a little water before reheating in the microwave.

Final Thoughts

Grilled saffron chicken is more than just a meal – it’s an experience. From the fragrant aroma that fills your kitchen as you’re preparing the marinade, to the sizzle of the chicken on the grill, to that first bite of tender, flavorful meat, it’s a dish that engages all your senses.

Don’t be intimidated by the unfamiliar name or the use of saffron. At its heart, this is a simple dish of grilled chicken and rice, elevated by a few special ingredients and techniques. It’s a perfect way to explore Persian cuisine and add some variety to your usual dinner rotation.

So why not give it a try? Gather your ingredients, fire up the grill, and transport yourself to the streets of Tehran with this delicious Grilled saffron chicken. Happy cooking, and even happier eating!