Persian · Keto
Jujeh Kabab
Saffron-yogurt marinated chicken kebabs grilled over high heat. A staple of Persian home cooking, served here with grilled tomato instead of rice.
Halal-friendly Medium
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
3g Net carbs
42g Protein
24g Fat
410 Calories
Per serving
Ingredients
- 750 g boneless chicken thighs (cubed 4 cm)
- 0.5 cup (120 g) full-fat Greek yogurt
- 0.5 tsp saffron threads
- 2 tbsp warm water (to bloom saffron)
- 3 tbsp lemon juice
- 1 medium yellow onion (grated)
- 3 tbsp extra virgin olive oil
- 1.5 tsp fine sea salt
- 4 pieces Roma tomatoes (for grilling)
Method
- Crush the saffron threads with a pinch of salt in a small mortar, then pour over the 2 tbsp of warm water and let the liquid steep for 10 minutes until it turns deep gold.
- Squeeze the grated onion through a fine sieve to extract the juice and discard the pulp — the juice is what tenderises the meat without adding extra carbs.
- Whisk the saffron water, onion juice, Greek yogurt, lemon juice, olive oil, and salt together in a large bowl until smooth.
- Add the cubed chicken thighs to the marinade, toss to coat every piece, cover, and refrigerate for at least 4 hours or overnight.
- Thread the marinated chicken onto metal skewers, leaving a small gap between each cube so the heat reaches all sides.
- Heat an outdoor grill or grill pan to high (about 230°C) and oil the grates lightly so the chicken does not stick.
- Grill the skewers for 5 to 6 minutes per side, turning once, until the surface is charred and the internal temperature reaches 74°C.
- Halve the Roma tomatoes and grill them cut-side down for 3 minutes alongside the kebabs, then serve them next to the chicken with a final pinch of salt.
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