Mold Detox Friendly Gluten Free Persian Chicken Kebabs (Jujeh Kabab)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ tsp saffron threads
- 2 tbsp warm water
- ⅓ cup fresh lemon juice (from about 2 lemons)
- ¼ cup olive oil
- 1 medium yellow onion, grated on the large holes of a box grater
- 1 tsp kosher salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the kebabs
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 5 minutes until the water turns a deep golden-orange.
- 2
In a large bowl, whisk together the saffron water, lemon juice, olive oil, grated onion, salt, and black pepper until combined.
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