Joojeh Kabob Recipe
Joojeh Kabob is a traditional Persian grilled chicken dish known for its vibrant saffron-infused marinade and tender, juicy texture. This recipe features marinated chicken breast cubes soaked in a fragrant mixture of yogurt, lemon juice, grated onion, garlic, and spices, then grilled to perfection, resulting in a flavorful meal perfect for gatherings or a delicious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Persian
Ingredients
Scale
Marinade 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
Main Ingredient
- 1 ½ lbs Chicken breast (cut into 1–1½ inch cubes)
- Fresh herbs and/or sumac for garnish
Instructions
- Make the Saffron Infusion: Crush ¼ tsp saffron threads in a small bowl using your fingers or the back of a spoon, then add 3 ice cubes. Allow the ice to melt completely to extract the saffron’s vibrant color and aroma.
- Prepare the Marinade: In a medium bowl, combine grated white onion, minced garlic, Greek yogurt, lemon juice, olive oil, turmeric powder, kosher salt, black pepper, and the saffron water. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the chicken breast cubes to the marinade, tossing to ensure every piece is well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat.
- Skewer the Chicken: Thread the marinated chicken pieces onto metal or soaked wooden skewers, distributing the pieces evenly.
- Grill the Kabobs: Preheat your charcoal, gas, or indoor grill and lightly oil the grates with vegetable oil. Grill the chicken skewers over medium-high heat, cooking each side for 3–4 minutes, turning to achieve even charring. Total grilling time should be about 10-15 minutes until the chicken is cooked through and tender.
- Serve: Transfer the grilled Joojeh Kabobs to a serving platter. Garnish with fresh herbs and/or a sprinkle of sumac. Serve hot alongside your favorite sides for a complete meal.
Notes
- Use chicken breast cut into consistent 1 to 1½ inch cubes to ensure even cooking.
- Soaking wooden skewers in water before grilling prevents them from burning.
- For best flavor, marinate the chicken overnight, but at least 2 hours will work.
- Adjust grilling time based on your grill type and heat intensity to avoid overcooking.
- Sumac adds a tangy finish traditional to Persian cuisine but is optional.
Keywords: Joojeh Kabob, Persian grilled chicken, saffron chicken kabob, yogurt marinated chicken, grilled chicken skewers, Persian cuisine
Find it online: https://dinewithlily.com/joojeh-kabob-recipe/
