Joojeh Kabab

Ingredients

• 1¾ lbchickenboneless skinless breast or thighs, cut into approx. 4 cm cubes
• 1onionlarge; thinly sliced or grated, for the marinade
• ½ tspsaffronground and bloomed in 1–2 tbsp hot water
• ⅓ cuplemon juicefreshly squeezed, lime also works; for marinade and finishing
• 4 tbspoilor neutral oil, for the marinade
• 6 ozyogurtGreek yogurt, for the marinade
• saltto taste
• black pepperto taste
• 1⅓ ozbuttermelted, mixed with lemon juice for brushing the cooked skewers (optional)
• 2 clovesgarliccrushed, for the marinade (optional)
• 1 tspturmericfor the marinade (optional)
• 2bell peppercut into pieces, threaded onto the skewers (optional)

Method

1. Grind the saffron finely, pour over the hot water and leave it to steep until the water turns a strong orange-red.
2. Cut the chicken into even cubes of about 4 cm so that every piece cooks at the same pace. Slice the onion thinly or grate it.
3. Set aside about 2 tbsp lemon juice, then stir the rest together with the yogurt, olive oil, saffron water and onion to make the marinade, and season with salt and black pepper. Add the crushed garlic and the turmeric if you like.
4. Add the chicken to the marinade and mix thoroughly until every piece is coated. Cover and refrigerate for at least 3 to 4 hours, or better still overnight.
5. About 15 minutes before grilling, take the chicken out of the fridge and let it stand at room temperature. Meanwhile, heat the grill to high.
6. Thread the chicken onto skewers, wiping off any excess marinade and pieces of onion so they don't burn. If you like, tuck pieces of bell pepper between the chicken.
7. Grill the skewers over high heat, turning them regularly, until the chicken is browned all over and cooked right through.
8. If using, melt the butter, stir in the reserved lemon juice and brush it over the hot skewers. If not using butter, simply drizzle the reserved lemon juice over the skewers. Serve straight away.

Tips and variations

For a simpler version, leave out the yogurt and marinate the chicken in just oil, lemon juice and saffron. Garlic, turmeric, paprika and a little chili give the marinade more depth. Instead of cubes, the chicken can also be cut into thin slices. Without a charcoal grill, the skewers cook well in the oven or under the oven grill. Set the lemon butter on the table while it is still warm, so everyone can spoon a little more over their skewers.