Joojeh Kabab

It’s time to stop cooking boring, bland chicken. Enter Joojeh Kabab (also spelled Jujeh Kabab)—the Persian grilled chicken dish that screams wealth thanks to its golden bestie: saffron. Juicy, marinated chicken with citrusy, floral flavor that basically tastes like luxury on a skewer. If you’re not making this Iranian Joojeh Kabab recipe for your next cookout, what are you even doing?

So What are Iranian Joojeh Kababs?

Joojeh Kebab is a Persian grilled chicken dish usually made with boneless skinless chicken (often breast or thigh) that’s marinated in yogurt, lemon juice, saffron, and onions. The marinade breaks down the chicken just right so when it hits the grill, it stays moist and flavorful while getting those golden, slightly smoky edges.

You’ll often see it served with chelo (Persian saffron rice), grilled veggies like tomatoes or peppers, and maybe even tucked into lavash or sangak bread. But if you wanna throw it in a bowl with cucumbers and hummus, no one’s stopping you.

Ingredients & Why We Use Them

    •    Chicken (Breast or Thigh): The star. Breast stays lean and grills fast. Thighs are juicier and a little more forgiving—choose your own adventure.
    •    Plain Yogurt: The tenderizer. It breaks down the proteins in the chicken without making it mushy. Bonus points for that creamy richness.
    •    Fresh Lemon Juice: Adds acidity, brightness, and cuts through the richness. Also boosts the tenderizing power.
    •    Saffron: The diva. Just a little brings a deep floral flavor and gorgeous yellow color. We bloom it in hot water so it opens up fully and feels luxurious.
    •    Grated Onion: Classic Persian move. Adds subtle sweetness and major juiciness. It’s the secret to that signature flavor.
    •    Garlic (Optional): Not always traditional, but I like the mellow warmth it brings to the mix.
    •    Olive Oil: Helps keep the chicken juicy and adds fat for flavor. Also prevents it from sticking to the grill.
    •    Salt & Pepper: Essential seasoning. Salt brings out the flavor, and black pepper adds a little edge.

Tips for the Best Joojeh Kebab

    •    Bloom Your Saffron: Crush the threads with a pinch of sugar and dissolve them in 1–2 tbsp of hot water. Let it steep like tea. This wakes up the flavor and gives you that signature golden hue.
    •    Marinate Overnight: At least 6 hours, but overnight is chef’s kiss. The longer it soaks, the better the flavor.
    •    Use Metal or Soaked Wooden Skewers: Don’t lose half your chicken to the grill grates. Skewer it securely and grill over medium-high heat for best results.
    •    Don’t Overcook It: Chicken breast dries out fast. Pull it when the inside hits 165°F and let it rest. Chicken thighs are more forgiving but still deserve your attention.

Joojeh Kabab

Recipe by TiaCourse: Main, MeatDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

320

kcal

Total time

35

minutes

Ingredients

• 2 lbs boneless skinless chicken (breast or thigh), cut into large chunks

• 1 medium yellow onion, grated or finely blended

• 3 tablespoons plain yogurt

• 3 tablespoons fresh lemon juice

• 1/4 teaspoon ground saffron (bloomed in 2 tablespoons hot water)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 small garlic clove, grated or crushed

Directions

• Bloom the saffron: Lightly crush the saffron using a mortar and pestle with a pinch of sugar. Pour 2 tablespoons of hot (not boiling) water over it and let it steep for 10-15 minutes.
• Make the marinade: In a large bowl, combine grated onion, yogurt, lemon juice, bloomed saffron water, olive oil, salt, pepper, and garlic (if using).
• Marinate the chicken: Add the chicken pieces to the marinade and toss to coast well. Cover and refrigerate for at least 6 hours, preferably overnight.
• Skewer it up: Thread chicken onto skewers, leaving just a little spaced between each piece for even cooking.
• Grill: Heat your grill to medium-high. Grill the chicken skewers 4-5 minutes per side, until slightly charred and cooked through (internal temp of 165F for breast, 175F for thighs). Don’t overcook!
• Rest & serve: Let the kabab rest a few minutes before serving. Serve with Persian saffron rice, grilled tomatoes, fresh herbs, and lavash bread.