Saffron Joojeh Kabab

🔥 Prep

• Cut the 600 g boneless chicken thigh into 2‑cm cubes.
• Measure out 0.5 tsp saffron threads and place in a small bowl with 2 tbsp hot water to bloom for 5 minutes.
• Grate the 1 yellow onion using a fine grater.
• Mince the 3 cloves garlic.
• Measure out 3 tbsp Greek yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp butter (softened), 1.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp sumac.
• Halve the 200 g cherry tomatoes.

🔥 Cook

• 1. After the saffron has bloomed (5 minutes), stir the saffron water into the yogurt mixture along with the grated onion, minced garlic, salt, and pepper.
• 2. Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 2 hours (or up to overnight).
• 3. Thread the marinated chicken onto metal or soaked wooden skewers, leaving a small space between pieces.
• 4. Preheat a grill or grill pan to medium-high heat (≈200‑220 °C).
• 5. Place the skewers on the grill and cook for 10‑12 minutes, turning every 2‑3 minutes, basting occasionally with the melted 2 tbsp butter until the chicken is charred and reaches an internal temperature of 75 °C.
• 6. While the chicken grills, toss the halved cherry tomatoes with a drizzle of olive oil, a pinch of salt, and 1 tbsp sumac; spread them on the grill or a baking sheet and roast for 8‑10 minutes until blistered and slightly caramelized.
• 7. Remove the skewers from the grill, transfer to a plate, and let rest for 3 minutes before serving.

🔥 Serve

• Arrange the saffron joojeh kabab skewers on a serving platter alongside the roasted sumac‑tomatoes.
• Garnish with extra sumac and a wedge of lemon if desired.
• Serve hot with warm flatbread, saffron rice, or a simple cucumber‑mint salad.