Persian Joojeh Chicken and Saffron Kebabs Recipe
The Telegraph's food columnist Diana Henry shares a recipe for Persian joojeh kebabs, a saffron-marinated chicken dish traditionally served on skewers. The dish features a yogurt-based marinade infused with saffron, lemon, and optional cayenne pepper, requiring at least an hour of refrigeration. The recipe is designed as a versatile summer barbecue option that can also be cooked in a frying pan.
Diana Henry, The Telegraph's award-winning food writer, presents a recipe for joojeh kebabs, her stated favorite Persian chicken dish. The preparation involves creating a marinade from plain yogurt, grated onion, lemon juice, and saffron stamens ground with sea salt, into which chicken pieces are submerged for at least an hour. The marinated chicken is then threaded onto skewers and cooked either on a barbecue for 6-8 minutes or in a frying pan for 8-10 minutes, depending on whether thigh or breast meat is used. Henry notes that while the traditional version relies on saffron as the dominant flavor, cayenne pepper can be added for those preferring additional heat. The recipe serves four people and is presented as suitable for both casual lunches and dinner entertaining.
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Persian joojeh chicken and saffron kebabs
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