Persian saffron and lemon marinated chicken skewers — grilled until charred and served with rice and sumac.
Joojeeh kabab (baby chicken kabab) is one of Iran's most popular grilled dishes — chicken pieces marinated in a vivid yellow saffron and lemon marinade, then grilled over charcoal until the outside is charred and the inside is juicy and fragrant. The marinade is simple but the saffron bloomed in hot water gives the chicken a distinctive golden colour and floral aroma that no other spice can replicate. It is eaten at every Persian picnic, celebration and restaurant, always served with saffron-buttered rice and grilled tomatoes.
Serves 4
Combine bloomed saffron, grated onion, lemon juice, olive oil, salt, pepper and turmeric in a bowl.
Add chicken pieces. Turn to coat thoroughly. Cover and refrigerate minimum 4 hours, preferably overnight.
Remove chicken from marinade. Thread pieces onto metal skewers, alternating with any onion pieces from the marinade.
Grill over very hot charcoal or a preheated barbecue, turning every 2 minutes, for 12–15 minutes total until cooked through and charred in spots.
Brush with melted butter in the final 2 minutes. Serve on a bed of saffron rice with grilled tomatoes. Dust with sumac.
Grated onion (not chopped) is the key — the onion juice acts as a tenderiser and is the basis of the marinade.
Bloom the saffron in hot water for 10 minutes — this extracts maximum colour and flavour.
Charcoal grilling is strongly preferred — the smoke character pairs beautifully with the saffron marinade.
Use chicken wings instead of thighs for a starter-sized portion.
Add a pinch of dried rose petals to the marinade for a distinctly Persian floral note.
Marinated raw chicken keeps for 24 hours. Cooked kabab: refrigerate 3 days.
Persian kabab culture is ancient — skewered meat over fire predates Persian civilisation. Joojeeh kabab (joojeeh = baby chicken or 'chick') became a staple of 20th-century Persian restaurants and the country's picnic culture. The saffron-lemon marinade is considered characteristically Persian and distinct from Levantine, Turkish or Central Asian kabab traditions.
You can, but thighs are strongly recommended — they stay moist during the high-heat grilling. Chicken breast easily overcooks and dries out over charcoal. If using breast, reduce grilling time by 3 minutes.
Per serving · 4 servings total
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