Dinner

Joojeh Kabob Recipe

Name: Joojeh Kabob Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Persian
Ingredients: ¼ tsp Saffron threads; 3 Ice cubes; 1 White onion (grated, medium size); 2 Garlic cloves (minced); ¼ cup Yogurt (0% or 2% Greek Style); 2 tbsp Lemon juice; 2 tbsp Olive oil; 1 tsp Turmeric powder; 1 ½ tsp Kosher salt; ½ tsp Black pepper; 1 ½ lbs Chicken breast (cut into 1-1½ inch cubes); Fresh herbs and/or sumac for garnish

ByLily Monroe February 24, 2026February 24, 2026

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Introduction

Joojeh Kabob is a classic Persian grilled chicken dish known for its vibrant saffron flavor and tender, juicy texture. Marinated with yogurt, lemon, and aromatic spices, this kabob is perfect for a flavorful summer barbecue or a special family meal.

Four metal skewers hold bright yellow grilled chicken pieces with charred black grill marks, arranged in a row on a white oval plate. Each skewer has about six or seven chunky chicken pieces that look juicy with a slightly rough texture. The skewers rest on a few green parsley leaves and some sprigs of fresh dill, with two lemon wedges placed near the top and bottom of the plate. At the top left corner, there is a small bunch of red cherry tomatoes with green stems. A woman's hand is holding the ring at the end of the skewer on the right side. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ tsp Saffron threads
3 Ice cubes
1 White onion, grated (medium size)
2 Garlic cloves, minced
¼ cup Yogurt (0% or 2% Greek style)
2 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Turmeric powder
1 ½ tsp Kosher salt
½ tsp Black pepper
1 ½ lbs Chicken breast, cut into 1-1½ inch cubes
Fresh herbs and/or sumac for garnish

Instructions

Step 1: Make the saffron infusion by crushing the saffron threads in a small bowl and adding the ice cubes. Let the ice melt completely to extract the color and flavor.
Step 2: In a medium bowl, combine grated onion, minced garlic, yogurt, lemon juice, olive oil, turmeric, salt, black pepper, and the saffron water. Mix well to create the marinade.
Step 3: Add the chicken pieces to the marinade and toss until each piece is evenly coated. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor.
Step 4: Thread the marinated chicken cubes onto metal or wooden skewers that have been soaked in water if wooden.
Step 5: Preheat your grill and lightly oil the grates. Grill the skewers over medium-high heat for 3–4 minutes on each side, rotating to get even char marks. The total cooking time should be about 10-15 minutes depending on your grill.
Step 6: Remove the kabobs from the grill and serve hot, garnished with fresh herbs and/or a sprinkle of sumac for added flavor.

Tips & Variations

Using Greek yogurt helps tenderize the chicken while adding a creamy texture to the marinade.
For a smoky flavor, try grilling over charcoal instead of gas.
Substitute chicken thighs if you prefer juicier meat, adjusting cooking time accordingly.
If saffron is unavailable, a pinch of turmeric can be used for color, though the flavor will differ.
Serve with grilled vegetables or basmati rice to complete the Persian dining experience.

Storage

Store leftover Joojeh Kabob in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying out the chicken. Skewered chicken is best enjoyed fresh off the grill but can also be chopped and added to salads or wraps after reheating.