Saffron-Yogurt Marinade (Persian Joojeh Kabab Marinade)

August 15, 2022

Saffron-Yogurt Marinade (Persian Joojeh Kabab Marinade) - kvalifood.com

The marinade for Persian joojeh kabab – chicken cubes soaked in saffron-stained yogurt with grated onion, olive oil, and citrus, then grilled on skewers. Saffron is the defining ingredient. Extended marination (at least 4 hours, overnight is better) produces the best results.

Makes marinade for ca. 900 g chicken / serves 4

Ingredients

240 g plain whole-milk yogurt (1 cup)
1 medium onion (~100 g), finely grated
3 tbsp olive oil
2 tbsp lemon (or lime) juice
1/2 tsp ground saffron, bloomed in 2 tbsp hot water
1 tsp salt
1/2 tsp black pepper

Directions

Grind the saffron to a fine powder if using threads. Stir into 2 tbsp hot water and let sit for 10 minutes until deep red-gold.
Grate the onion on the fine side of a box grater. Optionally squeeze out some excess liquid if very watery.
In a large bowl, mix the yogurt, grated onion, olive oil, citrus juice, bloomed saffron with its liquid, salt, and pepper until uniform.
Add the chicken pieces (cut into 4 cm cubes), stir to coat, cover, and refrigerate for at least 4 hours. Overnight is better.
Thread chicken onto metal skewers, shaking off excess marinade. Grill over medium-high heat, turning every 2-3 minutes, until lightly charred and cooked through, about 10-12 minutes total.

Notes

Whole-milk plain yogurt gives the best coating. Greek yogurt works but is thicker – thin slightly with water if using.
Half a teaspoon of ground saffron is the standard amount. Do not substitute turmeric.
Grating the onion releases juice that tenderizes the chicken and integrates into the marinade.
Lime is slightly more traditional in Iranian cooking; lemon works equally well.
For the non-yogurt Persian tradition, use 80 ml lemon juice, 60 ml olive oil, sliced onion, saffron, salt, and pepper. Marinate 24-48 hours.