Feb 20, 2012

Jujeh Kabab (Spiced Chicken and Tomato Kebabs)

A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Credit: Todd Coleman

SERVES 4

Ingredients

1 cup plain yogurt
½ cup fresh lime juice
2 tbsp. olive oil
2 tbsp. orange zest
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tbsp. ground black pepper
2 tsp. crushed saffron
1 tsp. ground coriander
6 cloves garlic, minced
1 large yellow onion, sliced
2 lb. boneless, skinless chicken thighs
4 plum tomatoes, cored
Ground sumac, to garnish
2 limes, halved
Lavash or pita, for serving

Instructions

Stir together yogurt, juice, oil, zest, cumin, salt, pepper, saffron, coriander, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 4 hours. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Skewer chicken on 4 metal skewers, and skewer tomatoes lengthwise on another skewer. Grill chicken and tomatoes, turning often, until tomatoes are soft and charred, about 7 minutes, and chicken is cooked through and slightly charred, about 10 minutes. Sprinkle skewers with sumac; serve with limes and lavash.