Joojeh Kabab (Persian Saffron Chicken Skewers)

Calibrated to maintain high protein for recovery, this dish keeps traditional Persian saffron flavors intact for a nutritious athlete-friendly meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g skinless chicken breast, cut into bite-sized cubes · 672 kcal in the whole recipe
• 100 g basmati rice · 360 kcal in the whole recipe
• 100 g strained yogurt · 95 kcal in the whole recipe
• 150 g (1 medium) yellow onion, grated · 60 kcal in the whole recipe
• 30 g (2 tbsp) fresh lemon juice · 7 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 260 g (2 medium) ripe tomatoes, halved · 47 kcal in the whole recipe
• 1/4 tsp saffron threads bloomed in 2 tbsp warm water, salt, and black pepper

Method

1. In a bowl, mix strained yogurt, lemon juice, olive oil, grated onion, bloomed saffron, salt, and black pepper to form a marinade.

   

2. Add chicken breast cubes into the marinade, cover, and chill in the refrigerator for at least 2 hours.

   

3. Rinse basmati rice, boil in salted water until tender, drain, and steam on low heat for 10 minutes.

   

4. Thread marinated chicken breast pieces and halved tomatoes onto skewers.

   

5. Grill the skewers on a preheated grill pan or oven grill at 200°C (400°F) for 12-15 minutes, turning occasionally until cooked through.

   

6. Serve the warm saffron chicken skewers alongside grilled tomato halves and steamed basmati rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.