Yogurt and Saffron Marinade


This marinade is inspired by jujeh-kabob, the beloved Persian chicken kabob, skewered and cooked over an open fire. But, it can be used in a multitude of ways with pretty much any type of meat or cooking method. If you do choose to use it to marinade kabob, do add a sliced onion in the mix, and paint it with butter as it’s grilling. The other night, I used it as a base to oven “fried” chicken, as a replacement to the traditional mayo. It’s healthier , tangier, AND tastier.

After a few hours marinating in the refrigerator, I would like to say I took the sliced breast pieces and rolled them around in seasoned bread crumbs, but that would be a lie. I was out of bread crumbs, or bread for that matter. So I ground up some goldfish, parsley, and pita chips. Pretty much whatever I could get my hands on. And to clarify, by goldfish, I mean Goldfish, the fish-shaped crackers from Pepperidge Farm. All I can say to justify why I didn’t have any bread on hand but did have Goldfish sitting in my pantry is that I used to be a preschool teacher. If you ever worked with kids you can probably digest the situation- I hope.

I served it with a side of greens and a saffron aioli for dipping. My husband came home to the smell of what he described as jujeh-kabob, reminiscing the summertime cook-outs. On a rainy autumn Seattle night, this might just be the next  best thing.

The measurements in this recipe were used for 2 boneless, skinless, organic chicken breasts, which I sliced in half to yield four strips. Warning! This concoction of yogurt and saffron smells absolutely delicious, as soon as it’s put together. Beware, because raw chicken never looked so good. Think twice about licking your fingers, and do cook your poultry before diving in.

Yogurt and Saffron Marinade

2-IMG_9743  Ingredients:

  1/3 cup greek yogurt

1/4 teaspoons ground turmeric

1/2 shallot, finely minced

3 teaspoons of steeped saffron

1/2 lime, rind and juice

2 teaspoons olive oil

parsley, a few sprigs, about 1/3 bunch, finely chopped

salt and pepper to taste



Mix all ingredients together. Et voila! Baste, marinade, sautee, bake, grill, fry,… The kitchen is your oyster. It’s time to create something delicious.


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