Saffron Yogurt Chicken Kabab (Joojeh Kabob)

1. Grind the saffron threads in the palm of your hand, or to make it easier, use a mortar and pestle. Mix with 2 tablespoons of warm water in a large bowl and allow saffron to bloom for a few minutes to draw out as much color as possible. It should be a deep ruby red. Set aside (I keep mine in the mortar).
2. Using a box grater set over a bowl, finely grate the onion. This will get juicy! When complete, gather grated onion and let drain in a mesh sieve. Transfer drained onion to another mixing bowl and discard onion water.
3. Add the yogurt, garlic, parsley, sumac, bloomed saffron, salt and pepper to the grated onion. Mix thoroughly to incorporate completely. Add chicken to bowl and toss to coat with marinade. Cover with plastic wrap and marinate 45 minutes.
4. Preheat grill to 350°F. Clean grill grates and coat with oil or cooking spray. Shake excess marinade from chicken. Skewer 4 pieces of marinated chicken onto each skewer. Discard leftover marinade.
5. Grill skewers for 2-3 minutes on one side, flip over and grill for another 2-3 minutes depending on size of cubed chicken (the internal temp needed is 165°F).
6. Serve with warm pita or lavash, steamed rice, couscous, vegetables or salad of choice.

Baked/Oven Method

1. To cook this joojeh kabob recipe in the oven, arrange on a baking sheet lined with parchment paper and bake at 350°F for 15 to 20 minutes, flipping halfway through to ensure the meat cooks through.