Joojeh Kabab: lemon-saffron chicken skewers in the oven

Ingredients and method

Ingredients

• 2 pounds boneless skinless chicken breast, cut into even 1 1/2-inch pieces
• 1 small yellow onion, thinly sliced
• 1/3 US cup freshly squeezed lemon juice
• 1/8 teaspoon finely ground food-grade saffron threads, not yellow food coloring
• 1/4 US cup olive oil
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• Lemon wedges and plain kateh rice for serving, optional

Method

1. Cut the chicken on a board reserved for raw poultry. Wash hands, knife and board after contact; keep the chicken chilled while preparing the marinade.
2. In a glass or food-safe nonreactive bowl, toss chicken with onion, lemon juice, ground saffron, salt and pepper. Add olive oil and coat evenly. Cover and refrigerate for about 24 hours at 40°F (4°C) or colder.
3. Heat the oven to 400°F (205°C). Remove chicken from the marinade and shake off loose onion slices. Thread onto oven-safe all-metal skewers, leaving small gaps, and lay on a foil-lined rimmed metal baking sheet. The skewers must fit fully inside the oven; alternatively, space the pieces directly on the tray.
4. Discard the used marinade and onions. Bake the chicken, turning the skewers with tongs about halfway through. Begin checking around 20 minutes; the source oven method suggests 20–25 minutes, but this adaptation may take longer or less.
5. Probe several pieces, including the thickest, away from the metal skewer. All chicken must reach 165°F (74°C). Return undercooked pieces to the oven and recheck; do not keep cooking merely to obtain a dark crust.
6. Use clean utensils and a clean platter. Metal handles remain hot, so use mitts or tongs. Serve with optional rice and fresh lemon wedges. Refrigerate leftovers promptly in shallow containers within two hours, or one hour above 90°F; reheat to 165°F (74°C).