Joojeh Kabob is a traditional Persian chicken kebab, known for its vibrant saffron hue and tender, flavorful meat. Chicken pieces are marinated in a blend of yogurt, aromatic saffron, zesty lime juice, and grated onions before being skewered and grilled to perfection.
Joojeh Kabob: Persian Saffron Chicken
Joojeh Kabob is a traditional Persian chicken kebab, known for its vibrant saffron hue and tender, flavorful meat. Chicken pieces are marinated in a blend of yogurt, aromatic saffron, zesty lime juice, and grated onions before being skewered and grilled to perfection.
Ingredients
- 1 kg boneless skinless chicken breasts or thighs
- 1 cup plain yogurt full-fat preferred
- 1 large onion grated
- 0.5 teaspoon saffron threads bloomed in 2 tablespoons hot water
- 0.25 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 6 optional bell peppers for skewering
- 6 optional cherry tomatoes for skewering
Instructions
- Cut chicken into 1.5-inch pieces and place in a large bowl.
- Grate the onion and squeeze out excess liquid. Add grated onion to the chicken.
- In a separate small bowl, bloom saffron threads in 2 tablespoons of hot water for 10-15 minutes.
- Add yogurt, bloomed saffron (with its liquid), lime juice, olive oil, salt, and black pepper to the chicken.
- Mix thoroughly, ensuring all chicken pieces are coated. Cover the bowl and refrigerate for at least 12 hours, or up to 24 hours.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken pieces onto skewers, alternating with bell peppers and cherry tomatoes if desired. Do not pack the chicken too tightly.
- Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
- Serve hot with Persian rice (Chelow), grilled tomatoes, and a sprinkle of sumac.
Notes
For best results, use boneless, skinless chicken thighs as they tend to stay juicier. Ensure the saffron is fully bloomed in hot water to release its color and aroma. Marinating for the full 12-24 hours will yield the most flavorful and tender chicken. Serve with fluffy Persian rice (Chelow), grilled tomatoes, and a sprinkle of sumac.
