Joojeh Kabab (Persian Saffron Chicken Kebab)

Name: Joojeh Kabab (Persian Saffron Chicken Kebab)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lb boneless skinless chicken breast or thighs; 1 cup Greek yogurt; 1 large onion; 1/3 cup olive oil; 1 lemon; 1/4 cup bloomed saffron; 1 tsp salt

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4.8

267 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinate time
3 hrs
Total Time
40 mins
Servings
4 servings
Calories
470 kcal
Course
Main Course
Cuisine
Persian

Joojeh Kabab (Persian Saffron Chicken Kebab)

Isaac Lopez

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Joojeh kabab is a classic chicken kebob recipe from Iran. Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon.

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Ingredients

Servings

2 lb boneless skinless chicken breast or thighs cut into 1.5 inch cubes
1 cup Greek yogurt
1 large onion thinly sliced
1/3 cup olive oil extra virgin
1 lemon juice of
1/4 cup bloomed saffron See notes
1 tsp salt

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Instructions

In a large bowl mix yogurt, sliced onion, oil, lemon juice and saffron and salt.
Place the chicken in the marinade and stir well so all pieces are covered with marinade.
Cover the bowl and refrigerate and let the chicken marinate for at least three hours up to twenty four hours.
Once ready to cook, place the bowl in room temperature for 15 minutes.
Preheat the grill to medium high. Thread the chicken pieces onto skewers and place them on a baking sheet.
Once the grill is hot, grill the chicken kabobs for 5 minutes on each side until golden and fully cooked on the inside.

Notes

Repeat with the remaining marinated chicken.
I used chicken breast but you can also use boneless skinless chicken thighs or even a combination of both.
Stove top instructions: Heat 2 tablespoons olive oil in a large pan over medium high heat. Put some of the marinated chicken in the pan and let them cook on one side before turning them to cook on the other side, about 3-4 minutes on each side. Do not over crowd the pan and don't stir the chicken too much. Repeat with the remaining marinated chicken.
Oven instructions: Preheat the oven to 400°F. Thread the marinated chicken into skewers and place them on a baking sheet lined with aluminum foil. Cook the chicken in the oven for about 20 to 25 minutes until the chicken pieces are fully cooked. Turn the broiler on and broil the chicken kebabs until they're golden brown, about 3-4 minutes, turn half way so both sides are golden brown.
Classic joojeh kabab is not spicy, but if you like your chicken kebab to be spicy, add 1/2 tsp cayenne pepper to the marinade.
There are two types of chicken kabob marinades used to make joojeh kabab: with and without yogurt. Both are very delicious and make chicken very tender and juicy. If you prefer to make the marinade without yogurt, increase the amount of olive oil to 1/2 cup.
You can marinate the chicken for up to 24 hours. The longer they marinate, the more tender and juicy they will be.
Store the leftovers in an airtight container and refrigerate for up to two days. To reheat, place them in a pan and heat over medium heat or place the chicken pieces on a baking sheet, cover and heat in the oven at 250°F for 15-20 minutes.

Nutrition Information

Show Details

Calories 470kcal (24%) Carbohydrates 8g (3%) Protein 54g (108%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 148mg (49%) Sodium 865mg (36%) Potassium 1002mg (29%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 68IU (1%) Vitamin C 20mg (22%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 470 kcal

% Daily Value*

Calories	470kcal	24%
Carbohydrates	8g	3%
Protein	54g	108%
Fat	24g	37%
Saturated Fat	4g	20%
Cholesterol	148mg	49%
Sodium	865mg	36%
Potassium	1002mg	21%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	68IU	1%
Vitamin C	20mg	22%
Calcium	82mg	8%
Iron	1mg	6%