Saffron-Yogurt Marinade (Persian Joojeh Kabab Marinade)
Prep 30 min Total 8 hr 25 min
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.
See Also
Chermoula (Moroccan Herb Marinade)
Daqqa (Egyptian Garlic-Vinegar Sauce)
Bisbas Ahmar (Adeni Dried Chilli Paste)
Daghmira (Moroccan Reduced Onion Sauce)
