Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches)
Updated Aug. 12, 2021
- Total Time
- 40 minutes, plus 2 to 24 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons saffron threads
- Pinch of granulated sugar
- 1large lemon, zested, plus ⅓ cup fresh lemon juice
- ¼cup extra-virgin olive oil
- 3large garlic cloves, finely grated
- 4teaspoons kosher salt (Diamond Crystal)
- ½teaspoon black pepper
- 2pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1large yellow onion, thinly sliced
- 1pint/12 ounces cherry tomatoes
- 1pound ripe but firm yellow peaches (about 3 large), cut into ¾-inch wedges
- 2tablespoons unsalted butter, melted, for basting
- Lavash bread, for serving (optional)
- Lime wedges, for serving
- Sumac, for serving
Nutritional analysis per serving (4 servings)
581 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 49 grams protein; 1283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about ¼ teaspoon). Transfer to a large bowl.
- Step 2
Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- Step 3
To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
- Step 4
Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It’s best to use flat, ½-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
- Step 5
Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
- Step 6
Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
- Step 7
Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
- Step 8
If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.
Private Notes
Comments
As a traditional Persian cook, I attest to the authenticity of this recipe. That’s exactly how I would marinate and grill chicken kabob. And the preparation of saffron is spot on. Pls note that turmeric is NOT a substitute for saffron. Saffron has a unique perfume/aroma and color unlike any other and is a staple of Iranian foods. We also use turmeric often but in other recipes not in kabobs.
Wow! I made this for my first post-pandemic dinner party. All were delighted! I served it with naan bread that I placed under the chicken kabobs on the serving platter. The bread soaked up the juices, adding another delicious component to the flavorful dish. It was a beautiful presentation. I served with a yogurt sauce made with full fat Greek yogurt, salt, chopped shallot and chopped mint and a watermelon salad (watermelon, arugula, feta cheese and balsamic). What a delight!
There is no substitute for saffron, its flavor is absolutely unique. The closest approximation is probably turmeric, which will at least add the color, and hint at the flavor.
My family love loves loves this & so do the many people that we make it for.
This is literally the best meal I've ever made in my life. I can't express how incredible the chicken was and the saffron is stunning. Peaches weren't in season when I made it so I had to skip that part, but excited to try again in the summer!
I made this with pork tenderloin, because that's what I had on hand.. OMG!!! It was amazing!!! Put some naan and couscous under the onions and pork and grilled tomatoes and peaches. Slathered on the persian herb yogurt recipe that I found here, too. This was sublime!! Gonna try it with chicken drumsticks, because that's what I have. But, oh wow!!
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