Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)

Grilled Joojeh Kabob chicken skewers with a golden char served on a white platter, garnished with fresh dill, cherry tomatoes.

5 from 1 vote

Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)

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.

Prep Time15

Cook Time15

Marinating Time2

Total Time2 30

Course: Main Course

Cuisine: Persian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Equipment

Grill pan, outdoor grill or BBQ

Ingredients

¼ tsp Saffron threads
3 Ice cubes
1 White onion (grated) - Medium size
2 Garlic cloves (minced)
¼ cup Yogurt - 0% or 2% Greek Style
2 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Turmeric powder
1 ½ tsp Kosher salt
½ tsp 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 tsp 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 tbsp Lemon juice, 2 tbsp Olive oil, 1 tsp Turmeric powder, 1 ½ tsp Kosher salt, ½ tsp 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

Refer to the blog post above for step-by-step recipe photos.

Ingredient 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.

Other Notes:

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.

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