Chicken in yogurt and saffron (Joojeh kebabs) from Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant (page 140) by Sarit Packer and Itamar Srulovich

  • saffron
  • chicken thighs
  • lemons
  • onions
  • turmeric
  • ras el hanout
  • green chillies
  • goat milk yogurt
  • rose water
  • skewers
  • EYB Comments

    Allow to marinate for at least 2 hours, and for up to 24 hours. See recipe for how to cook without a BBQ.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, and for up to 24 hours. See recipe for how to cook without a BBQ.

  • catmummery on August 07, 2022

    absolutely delicious - love the crusting the marinade forms when barbecued and the chicken is really tender and flavourful. made enough for 4 and the two of us polished it off, it was so good!

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