Joojeh Kabab Bowl

Step 1

Cut chicken breasts into 1.5-inch cubes. In a bowl, combine yogurt, lemon juice, minced garlic, saffron, paprika, cumin, salt, and pepper. Add olive oil and mix well.

Step 2

Add chicken to marinade, coat thoroughly, and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).

Step 3

Rinse basmati rice under cold water until water runs clear. Steep saffron threads in hot water for 5 minutes.

Step 4

Heat butter in a medium saucepan over medium heat. Add rice and toast for 2 minutes, stirring occasionally. Pour in chicken broth and salt, bring to a boil.

Step 5

Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Stir in saffron water and let rest off heat, covered, for 5 minutes.

Step 6

While rice cooks, heat a grill pan or cast iron skillet over medium-high heat until very hot. Thread marinated chicken onto metal skewers (or place directly in pan).

Step 7

Grill chicken for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). In final 2 minutes, add tomatoes to grill until charred.

Step 8

Divide saffron rice between two bowls. Top with grilled chicken pieces and charred tomatoes.

Step 9

Dollop with Greek yogurt and garnish with fresh parsley, mint, and a pinch of sumac. Serve with lemon wedges.