Weeknight Jujeh Kabob

cheffinwithzach.com

Amy

subheading: Jujeh Kabob:

1 ½ lb boneless, skinless chicken thigh, cubed

pinch saffron

2 Juice of lemons

1 onion, grated

2 tsp salt

1 tsp black pepper

1 tsp ground coriander

¼ extra virgin olive oil for more for searing

subheading: Salad Shirazi:

6 persian cucumbers, finely diced

3 to 4 roma tomatoes, finely diced

½ medium red onion, finely diced

½ bunch mint, finely diced

1 Juice of lemon, finely minced

Salt and black pepper to taste

¼ c extra virgin olive oil

subheading: Jujeh Kabob:

1. Grind saffron into a powder and add lemon juice. Let sit for a few minutes before pouring over chicken. Give it a mix before adding salt, pepper, coriander, grated onion, and olive oil. Let marinate for as long as you prefer.

1 ½ lb boneless, skinless chicken thigh, cubed

pinch saffron

2 Juice of lemons

1 onion, grated

2 tsp salt

1 tsp black pepper

1 tsp ground coriander

¼ extra virgin olive oil for more for searing

subheading: 2. Sear in olive oil over high heat (in a nonstick pan), rotating every few minutes until golden brown but still juicy. Alternatively, roast at 500ºF for 15 minutes:

subheading: Salad Shirazi:

1. Add everything into a bowl and stir to combine. If making in advance, keep refrigerated.

6 persian cucumbers, finely diced

3 to 4 roma tomatoes, finely diced

½ medium red onion, finely diced

½ bunch mint, finely diced

1 Juice of lemon, finely minced

Salt and black pepper to taste

¼ c extra virgin olive oil

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