Joojeh (chicken) kabob is marinated in fresh lemon juice and saffron and then grilled on an open flame or charcoal grill. Made boneless (bedooneh ostokhoon) or with bones (boh ostokhoon), joojeh kabob goes well with basmati rice or any flavored rice dish – my favorite is with zereshk polo!
- 1 pound chicken breast or thighs, cut into 2 inch cubes
- 2 lemons, juiced
- 1/2 cup olive oil
- 1 onion, chopped
- 1/2 teaspoon saffron
- salt and pepper, to taste
Combine all ingredients in a bowl. Set in refrigerator to marinate for one hour or overnight. Skewer each piece of chicken onto a metal or wooden skewer and grill over an open flame or charcoal grill until juices run clear. Enjoy!