Joojeh Kabab (Persian Chicken Kebab)

Marinating the Chicken

1. To marinate the chicken, start by blooming the saffron.
2. Take a few threads of saffron and soak them in a small amount of warm milk for at least 10 minutes. 
3. To prepare the marinade, mix bloomed saffron, yogurt, lemon juice, olive oil, salt, and chili in a bowl.
4. Stir in the thinly sliced onions, and mix well. 
5. Add the chicken pieces to the bowl, and mix well to ensure all pieces are coated.
6. Cover the bowl with a lid or plastic wrap and refrigerate for a minimum of 2 hours, preferably overnight to allow the chicken to absorb the flavors. Don't let them marinate for more than 24 hours as the acid in the marinade will destroy the texture of the meat.

Cooking the Jujeh Kebabs

1. Allow the marinated chicken to come to room temperature, and then thread them onto metal skewers. If you want to use bamboo skewers, soak them in the water beforehand for 30 minutes so that they don't burn.
2. The best way to cook Iranian chicken kababs is by grilling them on the BBQ. Alternatively, you can use your oven grill or a skillet to cook them.
3. Ensure that the BBQ grill is sufficiently heated before placing the Joojeh kebabs on it for cooking.
4. Grill the kebabs for around 12-14 minutes, or until the internal temperature of the meat reaches 74 °C (165 °F).
5. To cook the Joojeh Kababs in the oven, preheat the oven grill to 210 °C (410 °F) and place the chicken skewers on a tray lined with tin foil.
6. Bake for 15 minutes or until the internal temperature reaches 74 °C (165 °F). The cooking time may vary on the size of the chicken cubes and the heat of your BBQ/oven.