Joojeh kebab

Joojeh kebab is a staple barbecued dish in Iran and unofficially the country's national dish. Joojeh literally means grilled chicken, and this straightforward dish is indeed a classic.

The dish is characterized by its yellow tone from the saffron and the delicate, tender meat achieved by the marination in yoghurt and lime juice. The flavour is gentle but wonderful. The lightness of the meat and the aroma of saffron permeate the meat. This kebab is served with mint leaves and bread, but I generally serve it plain as a starting course to allow your palate to enjoy the delicate flavours.

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Ingredients:

4 lb chicken drumsticks preferred, thighs or breast

1 white onion, thinly sliced

1 1/4 cups yogurt

1/2 cup lime juice

5 cloves garlic, minced and pasted

4 tablespoons olive oil

A generous pinch of saffron

Salt, to taste

1 teaspoon pepper

Ghee,

Mint leaves

Lavash or pita bread

Mix the chicken, onion, yogurt, lime juice, garlic, olive oil, salt, and pepper and marinate at least overnight or 24-36 hours. The magic of the recipe is the long marination, which allows the lime juice to tenderize the meat and the saffron to infuse the meat with its beautiful aroma and flavor.

Cook the chicken on the grill for 15 minutes, turning after every 5 minutes. Baste the meat with the marinade to add extra flavour. Finish with a final baste of ghee to crisp the outside. Make sure the chicken is cooked all the way through and falls off the bone easily.

Alternatively, you can bake the chicken at 375 F for 20 minutes on a lined baking sheet. Baste every 5 minutes and turn after 10 minutes. Finish with a final baste of ghee.

Serve with mint leaves and bread of your choice,e like a lavash or pita.