Persian Grilled Chicken Kabobs

June 20, 2019
2 Ratings
Photo by James Ransom
Author Notes

Joojeh kabab is a classic grilled chicken kabob recipe from Iran. Chicken pieces are smothered in a delicious saffron marinade and have such bright flavor thanks to lemon. —Shadi Hasanzadenemati

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
  • 1/4 teaspoon ground saffron
  • 3 ice cubes
  • 1 cup plain Greek yogurt
  • 1 yellow onion, cut into thick slices
  • 1/3 cup olive oil
  • 1 lemon, juiced
  • 1 teaspoon kosher salt
  • 2 pounds boneless, skinless chicken breasts, cut into 1 1/2–inch pieces
In This Recipe
  1. Sprinkle ground saffron on the ice cubes in a small bowl and let it sit on the counter until the ice melts. This will be your bloomed saffron.
  2. In a large bowl, mix the Greek yogurt, onion, olive oil, lemon juice, bloomed saffron, and salt.
  3. Add the chicken pieces to the yogurt and saffron mixture and stir well to mix. Cover the bowl and refrigerate for at least 3 hours or up to 24 hours.
  4. Once ready to grill, take the bowl out of the fridge and place it on the counter. Let it sit for about 30 minutes to come to room temperature.
  5. Meanwhile, heat the gas or charcoal grill.
  6. Thread the chicken pieces onto skewers (make sure to separate the onions) and grill for abut 6 to 7 minutes on each side until they are golden brown on the outside and white and juicy on the inside. (You can turn the skewers a few times to make sure they're nicely grilled and golden on all sides.) Check one piece of the saffron chicken kebab by cutting it with a knife; if it's white and juicy on the inside, it's ready.
  7. Serve with fresh lavash or pita bread and some shirazi salad on the side.

See what other Food52ers are saying.

  • Shadi Hasanzadenemati
    Shadi Hasanzadenemati
  • selimr
  • trvlnsandy
  • Mark Flesher
    Mark Flesher
Shadi HasanzadeNemati is a food writer and recipe developer at Unicorns in the Kitchen. She loves a good tahdig and her favorite spice is saffron.