MarinadesPersianMedium

Saffron Yogurt Marinade for Eid Joojeh Kebab (Grilled Poussin)

Name: Saffron Yogurt Marinade for Eid Joojeh Kebab (Grilled Poussin)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 3 whole (about 1 lb each) (1350 g) poussins, about 450 g each, patted dry, then halved lengthwise (see method); ¾ tsp (1 g) saffron threads, ground to a fine powder with the sugar; ¼ tsp (1 g) granulated sugar, used to help grind the saffron; 3 tbsp (45 ml) hot water, just off the boil; 1 cup (240 g) plain whole-milk yogurt, at room temperature; 1 large (about 9 oz) (250 g) large yellow onion, peeled and finely grated, pressed through a sieve to give about ⅓ cup (80 ml) juice; pulp discarded; 4 tbsp (60 ml) fresh lemon juice, from about 2 lemons, strained; 3 tbsp (45 ml) olive oil; 3 cloves (12 g) garlic cloves, finely grated; 2½ tsp (15 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (28 g) unsalted butter, melted; 1 whole (100 g) lemon, cut into 6 wedges

From the MyKitchenBank Kitchen

A golden, fragrant Persian marinade of bloomed saffron, full-fat yogurt, onion juice and lemon that keeps small bone-in poussin juicy and gives it a deep saffron glow over the coals. Ideal for an Eid table with buttery rice.

Prep: 40 min
Cook: 30 min
Wait: 12 hr 40 min
Total: 13 hr 50 min
Makes: 6 skewered poussin halves (3 poussins), about 1½ cups (360 g) marinade

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Ingredients

6 servings

For the chicken
3 whole (about 1 lb each) (1350 g) poussins, about 450 g each, patted dry, then halved lengthwise (see method)
For the saffron marinade
¾ tsp (1 g) saffron threads, ground to a fine powder with the sugar
¼ tsp (1 g) granulated sugar, used to help grind the saffron
3 tbsp (45 ml) hot water, just off the boil
1 cup (240 g) plain whole-milk yogurt, at room temperature
1 large (about 9 oz) (250 g) large yellow onion, peeled and finely grated, pressed through a sieve to give about ⅓ cup (80 ml) juice; pulp discarded
4 tbsp (60 ml) fresh lemon juice, from about 2 lemons, strained
3 tbsp (45 ml) olive oil
3 cloves (12 g) garlic cloves, finely grated
2½ tsp (15 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
For basting and serving
2 tbsp (28 g) unsalted butter, melted
1 whole (100 g) lemon, cut into 6 wedges

Equipment (8)

6 flat metal skewers, about 14–16 inches (35–40 cm) long
Charcoal or gas grill with a lid
Large non-reactive bowl or 2-gallon (8 L) zip-top bags
Box grater and fine-mesh sieve
Mortar and pestle or small spice grinder
Instant-read thermometer
Sharp poultry shears or heavy chef's knife
Small bowl and pastry brush

Steps

Before you start

Plan to marinate the poussins at least 12 hours and no more than 24 hours. Longer than that and the lemon and yogurt make the meat mushy.
Use full-fat plain yogurt with no added sugar or thickeners. Low-fat yogurt can split and scorch on the grill.
If using wooden skewers, there's no soaking trick that stops them burning. Use flat metal skewers if you can.
Check that your grill can be set up with a hot side and a cooler side (two-zone). Poussin cook through gently on the cooler side before the final char.
Have an instant-read thermometer ready.

1
Bloom the saffron
- Grind the saffron threads with the sugar in a mortar until a fine, brick-red powder.
- Stir in the hot water, cover and leave while you work.
- This will be your saffron liquid.
- You will use half in the marinade and half in the basting butter.
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Ready when: Liquid is a deep, glowing orange-gold and smells floral.
Tip: Do not use cold water; hot water extracts far more color and aroma.
2
Halve the poussins
- Pat the poussins very dry with paper towels.
- Set one breast-side down.
- With poultry shears, cut along both sides of the backbone and remove it (save for stock).
- Flip the bird and press firmly on the breastbone to flatten, then cut it in half through the breastbone.
- You will have 6 halves, each about 8 oz (225 g).
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Ready when: Each half lies flat with the wing, breast, thigh and drumstick attached.
Tip: Wash your hands, board and shears with hot soapy water after handling raw poultry.
3
Make the onion juice
- Grate the onion on the fine holes of a box grater into a fine-mesh sieve set over a bowl.
- Press hard with a spoon to extract about ⅓ cup (80 ml) of juice.
- Discard the pulp, which burns on the grill.
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Ready when: Bowl holds about ⅓ cup of cloudy juice and the pulp in the sieve looks dry.
Tip: Grating the onion rather than blending keeps the juice clear and the marinade smooth.
4
Mix the marinade
- In a large non-reactive bowl, whisk the yogurt, onion juice, lemon juice, olive oil, grated garlic, salt and pepper.
- Pour in half of the saffron liquid (about 1½ tablespoons) and whisk until evenly golden.
- Keep the rest of the saffron liquid covered for basting.
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Ready when: Marinade is smooth, pourable like thick cream and uniformly golden with no white streaks.
5
Marinate overnight
- Add the poussin halves and turn and massage until every surface, including under the skin of the breast and thigh, is coated.
- Cover tightly (or seal in zip-top bags, pressing out air) and refrigerate for 12 to 24 hours, turning once if you can.
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Ready when: Meat is evenly golden and the marinade clings thickly.
Tip: Do not go past 24 hours; the acid will turn the meat mushy.
6
Skewer and heat grillOven 400°F / 205°C
- Take the chicken out of the fridge 30 minutes before grilling.
- Meanwhile, set up the grill for two zones: hot coals or burners on one side, none on the other, and aim for 400°F (200°C) on the covered side.
- Oil the grates.
- Lift each half out and wipe off the thick excess marinade with your hands, leaving a thin coat.
- Thread each half onto a flat skewer: run it through the thigh, breast and wing so the half stays flat.
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Ready when: Grill thermometer reads about 400°F (200°C) and the grates are clean and hot.
Tip: Thick marinade burns before the meat cooks. A thin coat chars nicely instead.
7
Cook on the cool side
- Place the skewers skin-side up over the cooler side of the grill, close the lid and cook for 15 minutes.
- Do not move them in this time.
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Ready when: Skin looks set and golden, and the thickest part of the thigh reads 145–150°F (63–65°C).
Tip: If the skin darkens too fast, vent the lid slightly or move the skewers farther from the heat.
8
Baste and char
- Stir the melted butter into the remaining saffron liquid.
- Brush the poussins generously, then move them over the hot side.
- Grill for 4 to 5 minutes per side, turning with tongs and brushing again, until the skin is blistered with golden-brown flecks and the juices run clear.
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Ready when: Thickest part of the thigh (not touching bone) reads 175°F (80°C) and the breast reads at least 165°F (74°C).
Tip: Stay beside the grill. Yogurt marinade chars fast and flare-ups happen in seconds.
9
Rest the kebabs
- Move the skewers to a platter, tent loosely with foil and rest 10 minutes.
- The juices settle back into the meat and the temperature climbs a few degrees.
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Ready when: Meat feels springy and juices no longer run when you press it.
10
Serve
- Slide the poussin off the skewers or serve on them.
- Serve with the lemon wedges, plus saffron rice, grilled tomatoes and flatbread.
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Tip: Squeeze lemon over the hot chicken just before eating for brightness.

Good to know

Tips

Squeeze the onion juice well and discard the pulp; solids in the marinade are what scorch first.
Grind saffron with a little sugar before steeping to release the most color for the least cost.
Cook poussin by temperature, not time: grill heat varies. Check the thigh away from bone.
For oven cooking, roast skewered halves on a rack at 450°F (230°C) for 25 to 30 minutes, then broil for 2 to 3 minutes.

Make ahead

"The marinade can be mixed up to 1 day ahead and refrigerated; add the poussin 12 to 24 hours before grilling. Bloom a fresh batch of saffron liquid for basting on the day if you like."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cooked poussin in an airtight container up to 3 days. Freezer: up to 2 months, wrapped well; thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 15 to 20 minutes until hot to 165°F (74°C) in the center. Raw marinating chicken keeps up to 24 hours in the fridge; do not reuse leftover raw marinade."

Substitutions

poussins → bone-in chicken thighs or cut-up chicken pieces (about 3 lb / 1.35 kg). Thighs take 30 to 35 minutes total and should reach 175°F (80°C). Chicken breast pieces cook faster; take them off at 165°F (74°C).
plain whole-milk yogurt → strained Greek yogurt thinned with 2 tbsp water. Use the full-fat kind and avoid flavored yogurt.
fresh lemon juice → fresh lime juice or 3 tbsp lemon juice plus 1 tbsp verjuice. Keep the total acid about the same for safe tenderizing.
unsalted butter → ghee or olive oil. Ghee gives a nuttier char and doesn't burn as readily.

chicken eid grilling joojeh kebab marinade persian poussin saffron

Steps

Bloom the saffron

Halve the poussins

Make the onion juice

Mix the marinade

Marinate overnight

Skewer and heat grillOven 400°F / 205°C

Cook on the cool side

Baste and char

Rest the kebabs

Serve

Good to know

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