Joojeh Kebabs
- Prep Time
- 25 minutes (plus 30–120 minutes marinating)
- Cook Time
- 10 minutes
Ingredients
- Serves
- 4
Equipment Needed
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Instructions
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Step 1
To marinate the chicken, bloom the saffron in 1 tbsp of the lemon juice for 5 minutes. Add to a medium bowl with the remaining lemon juice, chicken, salt, and onion. Mix well, cover, and refrigerate for at least 30 minutes and up to 2 hours.
Step 2
To make the yogurt sauce, mix the yogurt with the grated cucumber and garlic in a small bowl. Season with salt and pepper. Refrigerate until ready to use.
Step 3
To prepare the onions and oven, preheat the Gozney to 425°C / 800°F. In a small bowl, combine the red onion, lemon juice, olive oil, parsley, and sumac. Season with salt and set aside.
Step 4
To cook the chicken, thread the marinated pieces onto skewers. Place the skewers over a heatproof pan, such as a cast iron skillet, with the handles resting outside the oven. Cook, turning the skewers occasionally, for 8–10 minutes or until the chicken is cooked through.
Step 5
To finish, transfer the chicken to a plate and season with salt, a squeeze of fresh lemon juice, and a sprinkle of sumac.
Step 6
To serve, wrap the chicken in warm pita bread with yogurt sauce, sumac onions, fresh herbs, and cucumber spears. Serve hot.
