Among the many time-honored traditions used to ring in Nowruz is a 13-day celebration known as Haft-Sin or 7 Sin (also known as Haft-Seen and Sofreh Haft-Sin). There are seven distinct elements of this celebration, all of which symbolize hope, renewal and prosperity for the coming year: Sabzeh (wheat, barley or lentil sprouts), Somagh (sumac spice), Serke (vinegar), Seer (garlic), Samanu (sweet pudding made from wheat germ), Sib (apple) and Senjed (dried oleaster fruit).

Joojeh kabob is a popular dish throughout Iran, made with marinated chicken grilled to perfection. On the 13th and final day of celebrating Nowruz, families traditionally spend the day outdoors. It is a wonderful opportunity to fire up the grill and cook joojeh kabob.

JOOJEH KABOB

Prep: 20 mins
Cook: 10 mins
Marinading Time: 12 hrs
Servings: 6

Saffron is considered to be the world’s most expensive spice. Iran is among the world’s largest exporters of this subtly sweet spice with a hint of bitterness. According to Omid Roustaei, “My fondest memories of Kebabs come from the restaurants along the side of the road on our way from Tehran to vacation by the Caspian Sea.”

Ingredients

For The Chicken:
1 tsp saffron threads
6 Tbs warm water
2 1/2 lbs boneless, skinless chicken thighs or breast, cut into 1 1/2 inch pieces
1 cup plain yogurt
1 medium onion, thinly sliced
1/4 cup freshly squeezed lime juice
2 Tbs olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

For Basting:
1 Tbs unsalted butter, melted and cooled
2 Tbs saffron water (reserved from soaking)
2 Tbs freshly squeezed lime juice

Instructions

1. Using a smooth mortar and pestle, grind the saffron threads to a fine powder.
2. Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
3. Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron’s bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
4. Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
5. Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
6. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
7. Push the chicken pieces onto metal or previously soaked wooden skewers. The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
8. Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
9. In a small bowl, combine the melted butter, the remaining 2 tablespoons of saffron water, and the lime juice.
10. Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.

Nutrition Facts
497 Calories | 33g Fat | 6g Carbs | 47g Protein