Joojeh Kebab is a classic Persian chicken kebab, known for its tender, juicy, and flavorful pieces of chicken marinated in a mixture of yogurt, lemon juice, saffron, and onions, then grilled to perfection. It’s a staple in Persian cuisine, often served with fluffy basmati rice.
Avishan: Authentic Halal Persian Grill
Joojeh Kebab is a classic Persian chicken kebab, known for its tender, juicy, and flavorful pieces of chicken marinated in a mixture of yogurt, lemon juice, saffron, and onions, then grilled to perfection. It's a staple in Persian cuisine, often served with fluffy basmati rice.
Ingredients
- 2 lb boneless skinless chicken thighs
- 1/2 cup plain yogurt full-fat
- 1/4 cup lemon juice freshly squeezed
- 1 large onion grated or finely chopped
- 1/2 tsp saffron threads crushed and steeped in 2 tbsp hot water
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- Optional: 1/4 tsp turmeric
- Optional: 1 tbsp butter melted
Instructions
- In a large bowl, combine yogurt, lemon juice, grated onion, steeped saffron, olive oil, salt, pepper, and optional turmeric. Mix well.
- Add chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
- Thread the marinated chicken pieces onto skewers.
- Grill the kebabs for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. Brush with melted butter during the last few minutes of grilling, if desired, for extra richness.
- Remove from grill and serve hot with saffron rice, grilled tomatoes, and fresh herbs.
Notes
For best results, marinate the chicken overnight. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Serve with saffron rice, grilled tomatoes, and fresh herbs.
