Joojeh kabab is a Persian saffron chicken kebab. The chicken is marinated with onion, yogurt, lemon, olive oil, and bloomed saffron, then grilled until browned outside and juicy inside.
Joojeh kabab recipe
Ingredients
- 1 kg (2.2 lb) boneless skinless chicken thighs or breasts, cut into 1 1/2-inch pieces
- 1 large yellow onion, thinly sliced
- 1/2 cup (120 g) plain whole-milk yogurt
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp saffron threads, finely ground
- 3 tbsp hot water, for blooming saffron
- 2 tsp fine salt
- 1/2 tsp black pepper
- 2 tbsp melted butter, for basting (optional)
Instructions
- Bloom the ground saffron in 3 tablespoons hot water for 10 minutes and let it cool.
- Combine the saffron water, yogurt, olive oil, lemon juice, onion, salt, and pepper in a nonreactive bowl.
- Add the chicken and coat thoroughly. Cover and refrigerate for 4 to 12 hours; never marinate at room temperature.
- Preheat a grill to medium-high. Thread chicken pieces of similar size onto metal or soaked wooden skewers, leaving a little space between pieces.
- Grill for 10 to 15 minutes, turning every few minutes and optionally brushing with melted butter near the end.
- Remove the chicken when its thickest pieces reach 165°F (74°C). Rest for 3 minutes and serve with grilled tomatoes, rice, or lavash.
How the marinade works
Saffron supplies the defining aroma and golden color. Yogurt coats the chicken and helps it stay moist, while onion and lemon add savory brightness. More acid is not better: excessive lemon or a very long acidic marinade can make the surface soft or chalky. Four to twelve hours is enough for evenly cut boneless pieces.
Chicken thighs or breasts?
Boneless thighs are more forgiving over direct heat; breasts are leaner and should be cut evenly and removed as soon as they reach a safe temperature. Do not mix very different sizes on one skewer.
Grill, oven, and stovetop options
Grill: Cook over medium-high heat for 10 to 15 minutes, turning regularly. Broiler: Arrange skewers over a foil-lined tray and broil 4 to 6 inches from the heat, turning once. Skillet: Cook in a lightly oiled heavy pan in batches so the chicken browns rather than steams. In every method, use 165°F (74°C) as the endpoint.
Food safety and storage
The USDA advises marinating poultry covered in the refrigerator for no more than two days. Discard raw marinade unless it is brought to a full boil. Refrigerate cooked chicken within 2 hours, use it within 3 to 4 days, and reheat leftovers to 165°F (74°C).
Serving suggestions
Serve with saffron rice, lavash, grilled tomatoes and peppers, fresh herbs, sumac, mast-o-khiar, or Shirazi salad. For a beef option that is already available, see our kabab koobideh recipe.
Frequently asked questions
Can I make joojeh kabab without yogurt?
Yes. Replace the yogurt with another tablespoon or two of olive oil. The flavor remains saffron-forward, but yogurt makes the marinade cling more evenly.
How long should chicken marinate?
Four to twelve hours is a practical range. Keep it refrigerated and do not exceed two days.
Can I reuse the marinade?
Not as-is. Marinade that contacted raw chicken must be discarded or brought to a full rolling boil before it can be used as a sauce.
Recipe video
Printable recipe
Joojeh Kabab Recipe (Persian Saffron Chicken Kebab)
Course: Main courseCuisine: PersianDifficulty: Easy4
servings30
minutes40
minutes300
kcalPersian saffron chicken kebabs marinated with onion, yogurt, lemon, and olive oil, then grilled until juicy and safely cooked.
Ingredients
1 kg (2.2 lb) boneless skinless chicken thighs or breasts, cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced
1/2 cup (120 g) plain whole-milk yogurt
3 tbsp olive oil
2 tbsp fresh lemon juice
1/2 tsp saffron threads, finely ground
3 tbsp hot water, for blooming saffron
2 tsp fine salt
1/2 tsp black pepper
2 tbsp melted butter, for basting (optional)
Directions
- Bloom the ground saffron in 3 tablespoons hot water for 10 minutes and let it cool.
- Combine the saffron water, yogurt, olive oil, lemon juice, onion, salt, and pepper in a nonreactive bowl.
- Add the chicken and coat thoroughly. Cover and refrigerate for 4 to 12 hours; never marinate at room temperature.
- Preheat a grill to medium-high. Thread chicken pieces of similar size onto metal or soaked wooden skewers, leaving a little space between pieces.
- Grill for 10 to 15 minutes, turning every few minutes and optionally brushing with melted butter near the end.
- Remove the chicken when its thickest pieces reach 165°F (74°C). Rest for 3 minutes and serve with grilled tomatoes, rice, or lavash.
Recipe Video
Notes
- Two types of chicken kabob marinades can be used to prepare Joojeh kabab: those containing yogurt and those that do not. Both are pretty delectable and make the chicken incredibly soft and moist. To make the marinade without yogurt, increase the amount of olive oil in the recipe to 1 1/2 cups total.
- Marinate the chicken pieces for three to twenty-four hours in the fridge, depending on how much time you have. Generally speaking, the longer they marinate, the more tender and juicier they get.