Name: Joojeh Kabob
Prep time: 15 min
Cook time: 15 min
Total time: PT-488579H7M44S
Cuisine: Persian
Ingredients: 2 lb boneless skinless chicken breasts, cut into cubes; 1/2 tsp saffron threads or ground saffron; 1 yellow onion, thinly sliced; 1 garlic clove, crushed or minced; 1/4 cup lemon juice; 1/2 cup Greek yogurt; 2 tbsp extra virgin olive oil; 1 tbsp tomato purée; 1/2 tsp turmeric; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; Fresh parsley, chopped (for garnish); Skewers (wooden skewers soaked in water if using)

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Joojeh Kabob is a beloved Persian grilled chicken dish known for its rich, golden hue and deep flavor, thanks to an aromatic marinade of saffron, yogurt, and lemon. Each bite is juicy, tender, and lightly smoky—a perfect balance of savory, tangy, and floral notes that makes it a staple at Iranian gatherings and family meals.

Why I Love This Recipe

I’ve always gravitated toward Joojeh Kabob, especially when I wasn’t keen on lamb as a child. It was my go-to dish at Persian restaurants and family events, and it still holds a special place for me today. What I love most is how simple the prep is, yet the flavor feels anything but. The overnight marinade does all the heavy lifting, so when it’s time to grill, the chicken cooks fast and comes out incredibly juicy. Whether grilled on charcoal for authenticity or on a stovetop griddle, it always delivers bold, fragrant flavors that both kids and adults enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts, cut into cubes
saffron threads or ground saffron
yellow onion, thinly sliced
garlic clove, crushed or minced
lemon juice
Greek yogurt
extra virgin olive oil
tomato purée
turmeric
kosher salt
black pepper
fresh parsley, chopped (for garnish)

Directions

Bloom the saffron: I start by grinding the saffron threads into powder and blooming them in warm water for 10 minutes to bring out the full color and aroma.
Prepare the marinade: In a large bowl, I mix the sliced onion, garlic, lemon juice, yogurt, olive oil, tomato purée, turmeric, and saffron water. I stir everything together to combine.
Marinate the chicken: I add the chicken cubes into the bowl, season generously with salt and pepper, and use my hands to work the marinade into the meat. Then, I cover the bowl and refrigerate it overnight.
Skewer the chicken: The next day, I remove the chicken from the marinade, shake off the excess, and thread the pieces onto soaked wooden skewers. I discard the used marinade and onions.
Grill: I heat my grill or griddle to medium-high, lightly oil it, and cook the kabobs for about 10–12 minutes, turning until the chicken is golden and cooked through (internal temp 165°F).
Serve: I transfer the kabobs to a serving platter and sprinkle with chopped parsley. They’re ready to eat!

Servings and Timing

This recipe makes enough for 6 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Marinating time: 24 hours (overnight)
Total time: 30 minutes active, plus marinating

Variations

Spicy kick: I sometimes add a chopped chili or a spoonful of chili paste to the marinade.
Smoky twist: A pinch of Aleppo pepper adds a subtle smokiness and mild heat.
Fragrant spice: A touch of ground cardamom brings a lovely, floral complexity.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I spread the chicken on a baking sheet and warm it in a 350°F oven until heated through. It stays tender and flavorful even after reheating.

FAQs

What type of chicken works best for Joojeh Kabob?

I prefer boneless, skinless chicken breasts for ease and meatiness, but chicken thighs work just as well if I want extra juiciness.

Can I use regular yogurt instead of Greek yogurt?

Yes, I’ve used plain yogurt when I didn’t have Greek yogurt on hand. It still tenderizes well, though the marinade may be a bit thinner.

How can I cook this without a grill?

If I don’t have access to a grill, I use the oven broiler or a stovetop griddle. A 400°F oven also works—just bake the skewers on a tray until cooked through.

Can I make this dairy-free?

Absolutely. I use an unsweetened dairy-free yogurt like coconut or almond-based Greek-style yogurt, and it turns out great.

Is saffron necessary?

Saffron gives Joojeh Kabob its signature flavor and color. While it’s a bit pricey, even a small amount goes a long way. I wouldn’t skip it unless absolutely necessary.

Conclusion

Joojeh Kabob is one of those dishes that proves simplicity can still lead to extraordinary results. With just a handful of pantry spices, some yogurt, and a bit of time, I get a vibrant, crowd-pleasing dish that always hits the mark. Whether served with saffron rice, stuffed into lavash with herbs, or part of a mezze spread, this kabob never fails to impress.

Joojeh Kabob