Persian Chicken Kabab (Jujeh)...

I feel lucky to live in such a vibrant diverse neighbourhood rich in Persian and Korean cultures. It truly is a welcomed harmony of Iranian and Korean communities thriving together, each with their own unique businesses, services and specialty food offerings! With my extended family who are Iranian as well as my neighbour, I am immersed in a glorious array of what some may attribute to as exotic ingredients and spices in Persian cuisine. One of my favourite dishes has to be grilled chicken kabab- jujeh, marinated chicken pieces in onion, lemon juice and saffron, along with other meats such as minced beef kabab- koobideh grilled over the barbecue at my cousin's summer gatherings. I remember being fascinated with the long flat metal skewers used to pierce and steady the meats that set over the hot charcoals. How great are these without having to struggle with skinny wooden sticks that splinters and easily burn when heated too long on the grill (even after soaking). The smell was ridiculously BBQ heaven, and the meat moist, tender and oh so succulent! If you don't want to cook it outdoors, bring it on to easily do indoors and in my recipe, without any hassle of skewering. 

Photo Credit: http://watchthispic.blogspot.ca/

Persian Chicken Kebab (Jujeh)

2 lbs. chicken breast or boneless chicken thighs, cut into 3x3 cubes
1 small onion, sliced
1/8 tsp. saffron, *soaked in 3 Tbsp. boiling water for at least 10 minutes
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 tsp. turmeric
2 Tbsp. olive oil
1 Tbsp. mayonnaise (helps tenderize and add flavour with its acidic components)

*If using saffron threads, pound with bottom of knife in a small bowl before adding water to dissolve.

Place the chicken and onions in a large bowl. Add salt, black pepper, turmeric, olive oil, mayonnaise (to replace lemon juice) and saffron liquid to the bowl and mix until well combined. Cover with plastic wrap and marinate in the fridge for at least one hour or 8 to 12 hours for maximum flavour.

Cut chicken to the same size to cook evenly together.

Heat a little oil in a grill or regular pan over medium high heat. In batches, cook chicken on both sides until golden brown about seven minutes or cooked through and the onions are caramelized. Remove onto a serving plate.

One breast was sliced into two fillets, so my husband could make a lunch sandwich the next day. 
TIP: Always remember to use separate utensils to handle raw and cooked foods.

Serve jujeh with tabbouleh salad, pita bread or basmati rice infused with saffron and barberries, Arabic-style pickles, pickled roasted garlic, and dipped with garlic mayonnaise spiked with sumak, a must tart berry spice in Persian cuisine. 

Succulent, moist and just the right hit of saffron and onion accents!

All the ingredients made it into pitas including a couple douses of hot sauce. YUM!