In my house, we absolutely LOVE Moby Dick House of Kabob. And when I say we - I mean all three of us. My 4 year old orders his own platter and eats every last bite. The food is awesome - but it ain't cheap. I decided to try to mimic the famous yellow chicken recipe at home (Persian saffron chicken joojeh). Surprisingly, it was a super easy two-step recipe.
2lbs chicken breast, trimmed and cubed (1-2 inch chunks)
1 cup plain greek yogurt (I used a Chobani)
1 yellow onion, minced finely (almost a paste)
1/4 cup olive oil
1/4 cup lemon juice
5 cloves of fresh garlic, minced finely
1 tsp fresh black pepper
1 tsp white pepper
1 1/2 tsp salt
1/4 tsp saffron threads dissolved in 1-2 tbsp warm water
1 1/2 tbsp turmeric (for color)
Combine all ingredients in a bowl that is not going to absorb the color of the saffron. You could probably use glass, but I used a metal bowl to be safe. Cover in the refrigerator and let marinate for a minimun of 4 hours.
*If you're going to put the kabobs on the grill using wooden skewers - make sure to let soak in water for at least an hour before you're ready to start cooking to prevent the skewers from catching fire.
1/2 cup lemon juice
1/2 cup butter (melted)
Grill kabobs for about 3-4 minutes per side (all 4 sides). I had my grill set on medium heat - but all grills are different, so adjust the heat and timing as needed. Baste each side of kabob with lemon butter mixture. Serve hot with basmati rice.
After I made this and was cleaning up dinner, B ran around the corner in the kitchen and said, "Mom, that was PERFECTO!"
I'll add this to my arsenal of recipes. Hope you enjoy!
Hi! my name is Andrea and I'm a not-so-average Northern Virginia blogger, mom, and transplant from the Midwest. I host Girls Night Out events, meet ups, and write about events and my adventures in the DC area. I love to travel, brunch, and drink wine with my neighbors! I'm known to live on the wild side and order Venti iced double shots at 5pm.
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