Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs)

Joojeh Kabob is a Persian grilled chicken dish made by marinating boneless, skinless chicken breast pieces in a mixture of Greek yogurt, saffron, thinly sliced onions, garlic, lemon juice, tomato puree, and turmeric. The saffron is prepared by grinding and blooming it in water to release its color and fragrance before mixing into the marinade. This allows the chicken to absorb the delicate saffron aroma and rich flavor.

The marinated chicken is left in the refrigerator overnight to develop deep flavors. When ready, chicken pieces are threaded onto soaked skewers and grilled, traditionally over charcoal. The yogurt tenderizes the meat and creates a subtle creamy coating that keeps the chicken moist. The final kabobs have a tender texture with fragrant saffron notes and a mild, smokey char from grilling.

Typically served with Persian staples such as saffron rice with crispy potato tahdig and side salads like Shirazi salad, the kabobs also pair well with flatbreads and fresh herb wraps. Accompaniments such as garlic toum sauce or tahini sauce complement the kabob’s creamy marinade and add layers of flavor when eaten together.

Leftovers can be refrigerated in an airtight container for up to four days and reheated in an oven at 350°F until warmed through. Discard the marinade and onions before grilling. Properly marinating and handling the chicken ensures even cooking and a juicy final dish.