Joojeh Kabab (Persian Saffron Chicken Kebab)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Marinate time
3 hrs
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Total Time
40 mins
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Servings
4 servings
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Calories
470 kcal
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Course
Main Course
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Cuisine
Persian
Joojeh Kabab (Persian Saffron Chicken Kebab)
Description
This Persian saffron chicken kabab starts by combining yogurt, sliced onions, olive oil, lemon juice, bloomed saffron, and salt to create a marinade. Chicken breast or thighs cut into cubes are coated thoroughly and refrigerated for 3 to 24 hours, allowing flavors to develop and the chicken to tenderize. Before cooking, the chicken is brought to room temperature, threaded onto skewers, and grilled over medium-high heat, about 5 minutes per side, until fully cooked and golden.
The marinade’s yogurt and lemon juice keep the chicken moist and tender while saffron imparts a distinctive floral and earthy aroma. The thin onion slices contribute mild sweetness. Alternate cooking methods include pan-cooking with olive oil or oven roasting followed by broiling to achieve similar texture and color.
For added flavor, cayenne pepper can be included in the marinade to introduce heat. Joojeh Kabab is typically served as a main dish and can be accompanied by rice, flatbreads, or grilled vegetables. The recipe includes tips on storage and reheating, with leftovers kept refrigerated up to two days and reheated gently to preserve juiciness.
Ingredients
- 2 lb chicken breast cut into 1.5 inch cubes, boneless skinless, or thighs
- 1 cup Greek yogurt
- 1 large onion thinly sliced
- 1/3 cup olive oil extra virgin
- 1 lemon juice of
- 1/4 cup saffron See notes, bloomed
- 1 tsp salt
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
- Chicken breasts, thighs, or a combination can be used; marinate up to 24 hours for best tenderness.
- For stovetop cooking, sauté marinated chicken in olive oil without overcrowding the pan for even sear.
- Oven roasting involves cooking at 400°F for 20-25 minutes, then broiling a few minutes for golden color.
- Add 1/2 tsp cayenne pepper to marinade if spicy kababs are preferred.
- Store leftovers in airtight containers in the refrigerator up to two days; reheat gently in a pan or oven to maintain moisture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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