Juicy Oven Roasted Saffron Kabobs
Written Recipe
Total Time: 1 hr-24hr
Cook Time: 1 hr Feeds 4-5 people
Ingredients:
5 lbs of boneless skinless chicken thighs
Head of garlic
½ cup of plain yogurt
1 teaspoon of saffron grounded and put in hot water(if you do not have any, it is fine, but is highly recommended)
3 tbsp of olive oil
1 tsp turmeric
2 tsp chili powder
2 tsp coriander
2 tsp garlic powder
2 tsp onion powder
2 tsp lemon pepper
Juice of 3 lemons
¼ cup of unsalted butter
Salt to taste
Sumac and Cilantro to garnish
Method:
Cut your chicken into slightly bigger than bite-sized pieces. Cut your onions into strips and mince your garlic.
Add all your yogurt, spices, onions, garlic, lemon juice, oil, and saffron into a bowl and mix. Then add your chicken in and mix thoroughly. Marinate overnight (preferably) or if you have bad time management a minimum of an hour.
Preheat the oven to 450 degrees and make sure to soak your wooden skewers for 30 minutes in water beforehand. If you have a grill and do not want to use your oven you can grill them too.
Skewer your chicken and place on a rack and bake them for about 20-30 minutes, you can broil at the end as well for extra color. Once pulled out of the oven brush with melted butter
Serve with basmati rice, pita bread, or lavash bread and add sumac and chopped up cilantro for garnish.
Background:
I love any meat and rice dish, and this dish definitely satisfies that craving. This is great for meal prepping and is also relatively healthy. This dish is heavily inspired by the popular Persian dish named Joojeh Kabob. Growing up this was always one of my favorite foods. Back when I was a picky eater (a very long time ago) this is what I would eat on a regular basis. It is incredibly juicy, yummy, and flavorful. I added a bit more species than traditional Joojeh kabob to give it an extra flair. This dish is incredibly easy and I hope you all give it a try!
