Tahmina’s Persian Jujeh Kebab recipe: with juicy grilled chicken and vegetables with flavors enhanced by Afghan saffron. Afghan saffron currently holds the place as the highest quality saffron in the world, and even a small pinch can make a significant difference in taste and color for any culinary masterpiece. The vibrant blue bowls featured in the video are glass dishes from Herat, Afghanistan, handmade with one of the oldest surviving glassblowing techniques in the world.


1 chicken breast, cut into 1 inch cubes
1 onion, roughly chopped
1/4 tsp saffron ground
Juice of 1/2 a lemon
1 tsp salt
1 tsp pepper
1/2 cup olive oil
Kebab skewers (if using wooden skewers, soak them in water for at least one hour)


  1. In a medium bowl, mix the cubed chicken breast, onion, spices, and olive oil. Cover and marinate in the refrigerator for up to 24 hours.
  2. Thread 6-7 pieces of chicken onto skewers.
  3. Grill over high heat, turning the kebabs after 3-4 minutes. (Kebabs are ready when the meat inside is white and the juices run clear).
  4. Remove from the grill and serve over rice with your favorite grilled vegetables.
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