Joojeh Kabab

About This Recipe

Joojeh kabab is Iran's beloved chicken kebab, marinated in a luxurious blend of saffron, lemon juice, onion, and yogurt that turns the meat golden, tender, and deeply flavored. Threaded onto flat skewers and grilled over charcoal, the chicken develops a beautiful char while staying juicy inside. Served with saffron rice and grilled tomatoes, joojeh kabab is essential to any Persian feast.

Ingredients

Serves 4

• 800 gchicken thighs(boneless, cut into chunks)
• 1 largeonion(grated)
• 3 tbsplemon juice
• 3 tbspolive oil
• 3 tbspyogurt
• 1 pinchsaffron threads(dissolved in 2 tbsp hot water)
• 1 tspturmeric
• 40 gbutter(melted, for basting)
• 4 mediumtomatoes(halved, for grilling)

Instructions

1. 1

   Marinate

   Combine chicken with grated onion, lemon juice, olive oil, yogurt, saffron water, turmeric, salt, and pepper. Refrigerate for at least 4 hours, ideally overnight.

2. 2

   Skewer

   Thread marinated chicken onto flat metal skewers, alternating with tomato halves on separate skewers.

3. 3

   Grill

   Grill over medium-high heat for 12-15 minutes, turning and basting with melted butter mixed with saffron water.

4. 4

   Serve

   Slide off skewers onto a platter. Serve with saffron rice, grilled tomatoes, and sumac.

Variations

• •

  Use Cornish game hen pieces for a more traditional approach.

Storage

Refrigerate cooked kababs for up to 2 days. Reheat on a grill or in a hot pan.