Joojeh Kebabs Recipe | Farideh Sadeghin | Gozney

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Cut chicken thighs into strips.

Marinate chicken in lemon juice, saffron, salt, and olive oil for 1 hour, mixing well.

Dice onion and add to the chicken marinade.

Prepare sumac onions by slicing red onion thinly, adding sumac, salt, olive oil, lemon juice, and parsley, then tossing to combine.

Grate Persian cucumber and squeeze out excess liquid, then mix with grated garlic, salt, and a bit of lemon juice to create a yogurt sauce.

Preheat the oven and prepare a cast iron skillet for cooking the kebabs.

Thread marinated chicken onto skewers, alternating with any additional vegetables if desired.

Place skewers in the oven above the cast iron skillet to catch drippings, cooking until done, turning occasionally.

Warm pita bread in the oven while kebabs cook.

Serve kebabs with yogurt sauce, sumac onions, sliced cucumbers, and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens