Description
Joojeh Kabob is a classic Persian grilled chicken dish marinated in saffron, yogurt, lemon juice, and spices. It’s juicy, fragrant, and slightly smoky, making it a flavorful favorite at Persian meals and celebrations.
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)
Instructions
- Grind saffron into powder and bloom in 2 tbsp warm water for 10 minutes.
- In a large bowl, mix onion, garlic, lemon juice, yogurt, olive oil, tomato purée, turmeric, and saffron water until combined.
- Add chicken cubes, season with salt and pepper, and massage the marinade into the meat. Cover and refrigerate overnight.
- Remove chicken from marinade, shaking off excess, and discard marinade. Thread onto skewers.
- Heat a grill or griddle to medium-high, lightly oil it, and grill the kabobs for 10–12 minutes, turning occasionally, until golden and cooked through (internal temp 165°F).
- Transfer to a serving platter, sprinkle with parsley, and serve hot.
Notes
- Add chili paste or fresh chili to the marinade for heat.
- Ground cardamom or Aleppo pepper adds floral or smoky depth.
- Use chicken thighs for a juicier variation.
- Plain yogurt can be used instead of Greek, though thinner.
- Broil or bake in a 400°F oven if grill isn’t available.
- Dairy-free yogurt alternatives like coconut or almond work too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Persian
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg
