Grill/Barbecue

Persian Saffron Chicken Kebabs (Joojeh Kabab)

Author Notes

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

Shadi Hasanzadenemati

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • 2 pounds chicken breast
  • 1 cup plain Greek yogurt
  • 1 yellow onion
  • 1/3 cup olive oil
  • 1/4 teaspoon ground saffron
  • 3 ice cubes
  • 2 pounds chicken breast (boneless and skinless)
  • 1 yellow onion, sliced
  • 1 cup plain Greek yogurt
  • 1/3 cup olive oil
  • 1 lemon (juice of)
  • 1 teaspoon salt
In This Recipe
Directions
  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. Cut the chicken into 1.5 inch pieces and set it aside.
  3. In a large bowl, mix the sliced onion, Greek yogurt, olive oil, lemon juice, bloomed saffron and salt.
  4. Add the chicken pieces to the yogurt and saffron mixture and stir well to mix.
  5. Cover the bowl and refrigerate for at least 3 hours up to 24 hours.
  6. 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.
  7. Meanwhile, heat the gas or charcoal grill.
  8. Thread the chicken pieces into skewers (make sure to separate the onions) and grill for abut 6-7 minutes on each side until they are golden brown on the outside and white and juicy on the inside. Turn the skewers a few times to make sure they're nicely grilled and golden on all sides.
  9. 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.
  10. Serve with fresh Lavash or pita bread and some shirazi salad on the side.

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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.