Joojeh Kebab (Persian Saffron Chicken Skewers)

  • Total time (without marinating) - 40 minutes
  • Active preparation - 20 minutes
  • Grilling time - 20 minutes
  • Marinating time - Minimum 4 hours (Ideally overnight)
  • Servings: 4
  • Country: Iran
Golden pieces of chicken on Joojeh Kebab skewers, garnished with saffron and served with grilled tomatoes.

The key to a perfect Joojeh Kebab is the marinade. The yogurt helps to tenderize the chicken and keeps it juicy. The saffron should always be 'bloomed' in hot water to release its color and maximum aroma.

Joojeh Kebab is traditionally served with Chelo rice (parboiled rice), grilled tomatoes, onion, and sprinkled with sumac.

Ingredients

For Joojeh Kebab

  • 900 g boneless chicken breasts or thighs, cut into 1.5-inch cubes
  • 1 cup Greek yogurt (or full-fat plain yogurt)
  • 1 large piece onion, grated or very finely sliced
  • 3 tbsp lemon juice (freshly squeezed)
  • 2 tbsp olive oil
  • 0.5 tsp saffron, crushed to a powder

Seasoning and Saffron Water

  • 3 tbsp hot water (for blooming saffron)
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • to taste Sumac (for sprinkling on finished kebab)

Instructions

Step 1: Saffron Preparation

Grind the saffron into a fine powder using a mortar and pestle. Add the hot water and let it 'bloom' for 10-15 minutes. The saffron water should have a deep orange-gold color.

Step 2: Marinade and Chicken

In a large bowl, mix the yogurt, grated onion (or just its juice – some cooks prefer only the juice without the pulp), lemon juice, olive oil, salt, and black pepper.

Add about 2/3 of the prepared saffron water (reserve the rest for basting/serving) and mix well.

Add the chicken pieces. Coat the meat thoroughly with the marinade. Cover the bowl and refrigerate for at least 4 hours, ideally 12 hours (overnight).

Step 3: Skewering and Grilling

Remove the marinated chicken from the refrigerator about 30 minutes before grilling.

Thread the meat pieces onto metal skewers, pressing them firmly together but not too tightly, so they cook evenly. (Do not include the onion pieces from the marinade on the skewer, as they will burn and stick to the meat.)

Preheat the grill (or grill pan/oven) to medium-high heat.

Grill the Joojeh Kebab for 5-8 minutes on each side (20-30 minutes total), until the meat is cooked through and has golden-brown, slightly charred edges.

Baste with the remaining saffron water during grilling to enhance the color and keep the meat juicy.

Step 4: Serving

Once grilled, slide the meat off the skewers. Sprinkle with sumac before serving.

Serve with Basmati rice, fresh herbs, grilled tomatoes (and onion), and plain yogurt.