PERFECT HOMEMADE Juicy Chicken Kebabs

Instructions

Joojeh Kebab marinade:

1. Grind your saffron with 1/4 Tsp salt until it turns into a powder
2. Add a couple of tablespoons of boiling water and dissolve the saffron powder
3. Add the Yoghurt, and spices to a bowl, then zest and juice the lime, and add both to the bowl
4. Add the saffron water, oil, and the garlic (minced) then mix till smooth
5. Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6. Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge

Turkish Marinade:

1. Blend your onion into a fine paste, then squeeze the liquid out of it
2. Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
3. Add the chicken to the bowl, and mix thoroughly
4. Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge

To grill on skewers:

1. Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
2. Add enough pieces for a portion, and take care not to compress them
3. Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
4. Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
5. Cook for about 2-4 more minutes until the second side is browned (if your chicken is extra thick, you may need to cook this further)

To grill on a wire rack:

1. Place a wire rack over an oven tray and brush with vegetable oil
2. Lay the chicken on the wire rack in a single layer
3. Place under your grill/broiler set to high and cook for 8-10 minutes until browned
4. Remove and flip the pieces, and cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)

To make the Saffron Rice:

1. Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
2. Add the salt and pour enough water to cover the rice by about 1 cm
3. Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water disappears
4. Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
5. Grind your saffron as mentioned above, and then add a cup of cooked rice to it. Mix until Golden
6. Mix saffron rice in, or serve on top of white rice

Yoghurt Sauce:

1. Microwave the garlic for 15-20 seconds
2. Add to a bowl with remaining ingredients and mix