Paleo Gluten Free Persian Chicken Kebabs (Jujeh Kabab)
Total time4 hr 45 min
Prep time25 min
Cook time20 min
4.7(21)
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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
For the kebabs
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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