If there’s one dish that screams summer grilling season in Persian cuisine, it’s Joojeh Kabob. These juicy, subtle saffron-infused chicken kabobs are a staple at family gatherings, picnics, and backyard barbecues. I’ve been making this recipe for years, and it never fails to impress.
Whether you’re new to Persian cooking or a seasoned pro, this one is a must-try. Pair it with my Mediterranean yellow rice, Lemon Yogurt Sauce, and bright chopped cucumber and tomato salad. Scroll down for more serving and pairing ideas!
Table of Contents
Why This Recipe Works
- Super easy to make: The Joojeh Kabab marinade comes together in minutes and the grill does most of the heavy lifting. You can even marinate the chicken the night before.
- Perfect for summer: A warm-weather favorite, ideal for outdoor cooking and is one of my featured Grilling Recipes.
- Pairs well with everything: Serve it with fluffy saffron rice, grilled vegetables, or wrap it in lavash bread or pita bread with fresh herbs.
Ingredients
This recipe uses pretty standard ingredients. You will definitely need to source good quality saffron though. Here’s what you’ll need:
- Chicken: I usually use boneless and skinless chicken breast or more tender chicken thighs, cut into cubes. Cut them into 1 to 1 ½ inch cubes. Check out some of my other grilled chicken recipes: Greek Chicken Souvlaki, Harissa Chicken Skewers and Chicken Shish Tawook.
- Saffron threads: The star of the show, and is a must in this recipe. Be careful, there are some unscrupulous vendors out there who sell fake saffron. It’s not a cheap spice, but luckily, a little goes a long way. The best quality saffron can be purchased from Persian grocery stores or any specialty store.
- Grated onion: Traditional recipes will include sliced onion in the marinade. But then the onion is discarded. I like to grate the onion because the flavor penetrates the meat better.
- Yogurt: Helps tenderize the meat but also helps disperse the flavors in the marinade. Use whatever you have on hand. Fat-free or 2% Greek Yogurt or plain yogurt work well.
- Turmeric: Adds earthy flavor and that golden hue. You don’t really need it, but it helps give the finished skewers that golden hue you’d expect for Joojeh Kebabs.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to make this Joojeh Kabob recipe
This is a straightforward recipe, but I always recommend looking at all the photos first to get a feel for all the steps.
Step 1. Make the Saffron Infusion. In a small bowl, crush the saffron threads using your fingers, the back of a spoon. Add 3 small ice cubes. Let them melt completely. This helps extract the color and flavor.
Step 2. Make the Marinade. In a medium bowl, combine grated onion, minced garlic, yogurt, saffron water, turmeric powder, fresh lemon juice, extra virgin olive oil, salt, and black pepper. Mix well.
Step 3. Add the Chicken. Toss the chicken pieces in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 4. Skewer the Chicken. Thread the marinated chicken cubes onto metal or soaked wooden skewers.
Step 5. Grill. Oil your charcoal grill, gas grill, or indoor grill with a little vegetable oil. Grill over medium-high heat for 3–4 minutes per side, turning to get even char marks on all sides. The cooking time may vary depending on the grill used and cooking method. It should take about 10-15 minutes.
Step 6. Serve. Transfer to a platter and serve hot with your favorite sides. I like to add fresh herbs for garnish (dill or parsley work well). You can also add a sprinkling of sumac.
Pairing and Menu Ideas
Serve this grilled chicken with my Vermicelli Rice, Saffron Rice, Mediterranean Yellow Rice or if you want to impress, Tahdig (Persian Crispy Rice). Plain basmati rice is fine too.
As for a starchy side, my Batata Harra (Spicy Lebanese Potatoes) or Garlic Rosemary Roasted Potatoes.
Serve these kebabs with lemon tahini sauce, mint yogurt sauce, Mast-o Khiar (Persian cucumber yogurt dip).
A nice Shirazi Salad, Lebanese Fattoush, or Jerusalem salad would be excellent too. Also try it with my Grilled Corn Peach Salad or Grilled Peach Salad.
Expert Tips
- Use fresh saffron. Quality saffron makes all the difference. Store it in a cool, dark place.
- Marinate overnight for the best flavor and tenderness.
- For the best result, use a charcoal grill. Traditional Persian grilled meats are prepared over hot charcoal. If you have a charcoal grill, this is definitely the time to fire it up. And while you’re at it, try my Kebab Koobideh recipe too.
- Soak the wooden skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Use flat long metal skewers as they are reusable and more traditional.
- Don’t overcook. Chicken breast dries out quickly, so keep an eye on the grill. If you are not sure how to tell if the meat is cooked the way you like it, use an instant-read meat thermometer (affiliate link) to help you. The internal temperature of cooked chicken should be at least 165F.
Recipe FAQs
Yes! You can marinate the chicken up to 24 hours in advance.
Store cooked kabobs in an airtight container in the fridge for up to 3 days. The meat may dry out when you reheat it.
Absolutely. Freeze marinated chicken (uncooked) for up to 2 months. Thaw in the fridge before skewering and grilling.
Other Grilling Recipes
Levantine Recipes
Main Dishes
Main Dishes
Main Dishes
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Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)
Equipment
- Grill pan, outdoor grill or BBQ
Ingredients
- ¼ teaspoon Saffron threads
- 3 Ice cubes
- 1 White onion (grated) – Medium size
- 2 Garlic cloves (minced)
- ¼ cup Yogurt – 0% or 2% Greek Style
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 1 teaspoon Turmeric powder
- 1 ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 ½ lbs Chicken breast (1-1½ inch cubes) – See note
- Fresh herbs and/or sumac for garnish
Instructions
- Make the Saffron Infusion. In a small bowl, crush ¼ teaspoon Saffron threads using your fingers, the back of a spoon. Add 3 Ice cubes. Let them melt completely. This helps extract the color and flavor.
- Make the Marinade. In a medium bowl, combine 1 White onion (grated), 2 Garlic cloves (minced), ¼ cup Yogurt, 2 tablespoon Lemon juice, 2 tablespoon Olive oil, 1 teaspoon Turmeric powder, 1 ½ teaspoon Kosher salt, ½ teaspoon Black pepper and the saffron water. Mix well.
- Add the Chicken. Toss 1 ½ lbs Chicken breast (1-1½ inch cubes) in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Skewer the Chicken. Thread the marinated chicken cubes onto metal or soaked wooden skewers.
- Grill. Oil your charcoal grill, gas grill, or indoor grill with a little vegetable oil. Grill over medium-high heat for 3–4 minutes per side, turning to get even char marks on all sides. The cooking time may vary depending on the grill used and cooking method. It should take about 10-15 minutes.
- Serve. Transfer to a platter and serve hot with your favorite sides. I like to add Fresh herbs and/or sumac for garnish.
Notes
- Chicken: I usually use boneless and skinless chicken breast or more tender chicken thighs, cut into cubes. Cut them into 1 to 1 ½ inch cubes.
- Saffron threads: The star of the show, and a must in this recipe. The best quality saffron can be purchased from Persian grocery stores or any specialty store.
- Grated onion: Traditional recipes will include sliced white onion in the marinade. But then the onion is discarded. I like to grate the onion because the flavor penetrates the meat better.
- Yogurt: Helps tenderize the meat but also helps disperse the flavors in the marinade. Use whatever you have on hand. Fat-free or 2% Greek Yogurt or plain yogurt work well.
- Turmeric: Adds earthy flavor and that golden hue. You don’t really need it, but it helps give the finished skewers that golden hue you’d expect for Joojeh Kebabs.
- For the best result, use a charcoal grill. Traditional Persian grilled meats are prepared over hot charcoal. If you have a charcoal grill, this is definitely the time to fire it up.
- Soak wood skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before skewering and grilling to prevent burning. Use flat, long metal skewers as they are reusable and more traditional.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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