[Iran] How to cook Chicken, lemon and saffron kebab (joojeh kabab)
Ingredients
- 800 g skinless chicken thigh fillets
- 1 onion, peeled and coarsely chopped
- 125 ml (½ cup) extra virgin olive oil, plus extra, for cooking
- 125 ml (½ cup) lemon juice
- 1½ tsp salt
- 1½ tsp freshly ground black pepper
- ¾ tsp saffron threads
- steamed rice, Greek yoghurt, roasted tomatoes, grilled onion and mint leaves, to serve
