Joojeh Kebab

"It's essentially a descendant of her beloved buttermilk-brined roast chicken -and a tribute to the Persian kebab restaurants she grew up visiting in Southern California. Saffron, onion, lemon juice, tomato paste, black pepper, and yogurt work together to tenderize the meat and create the signature balance of acidity, sweetness, and umami that defines so many Persian chicken kebab recipes."

"No grill? No problem. Just lay the marinated thighs on a foil-lined baking sheet and slide them under the broiler on high heat until charred and cooked through. Serve the saffron chicken with raw or lightly grilled tomatoes and warm lavash (baste it with olive oil and sumac for bonus points). Any leftover garlicky labneh is a gift. Nosrat recommends enjoying it with vegetables, fish, crudités, chips, crackers, or pita-basically, everything."

Whole boneless chicken thighs replace cubed joojeh pieces to speed preparation without sacrificing flavor. The marinade combines saffron, onion, lemon juice, tomato paste, black pepper, and yogurt to tenderize the meat and balance acidity, sweetness, and umami. A buttermilk-brined roast chicken technique informs the marinade and echoes Persian restaurant flavors. Marinated thighs can be grilled on skewers or broiled on a foil-lined sheet until charred and cooked through. Serve with raw or lightly grilled tomatoes and warm lavash brushed with olive oil and sumac. Leftover garlicky labneh pairs well and the dish suits many accompaniments.

Read at Bon Appetit