Joojeh Kabob Persian Chicken Kabob

Joojeh Kabob is a popular grilled dish from Iran, where chicken is infused with a flavorful and aromatic marinade until it’s golden in color, tender, and juicy. Saffron, one of the world’s most prized spices, lends a delicate floral note, while the grill adds a perfectly smoky, charred flavor. If you have eaten at a Persian restaurant or have a Persian friend, you likely need no introduction to this beloved chicken kabob. It’s often on the menu along with other classics like Fesenjan, a pomegranate and walnut chicken stew, and Barbari Flatbread. I wasn’t fond of lamb as a child, so I would always choose Joojeh Kabob to tuck into during trips to Iranian restaurants or family gatherings. While my tastes have since matured and I now love lamb, I still find myself piling my plate with these tender morsels of chicken whenever I get the chance. Kids and adults will both love this chicken kabob recipe!

Ingredients for this Chicken Kabob Recipe

After many years of cooking this dish I have landed at the following ingredients to create the perfect Joojeh Kabob at home.

Chicken: Traditionally, Joojeh Kabob is made with young chicken (also known as poussin) on the bone. This recipe calls for skinless, boneless chicken breast because they are easier to source and you get more meat per mouthful. Tomato purée: Used as a tenderizer in the marinade. It also complements saffron to enhance the spice further. Greek yogurt: Also used in the marinade to tenderize the chicken. Extra virgin olive oil: high-quality extra virgin olive oil, like our Koroneiki Organic Greek EVOO enriches the marinade. Turmeric: Adds a lovely earthy flavor to the chicken kabobs. Saffron: Gives Jujeh its unique flavor and gorgeous golden hue. READ MORE: What Is Saffron? An Essential Guide TRY IT: Order from our Spice Shop. Lemon: Give a burst of citrus flavor to the chicken kabobs. Salt and pepper: Seasons the chicken, enhancing the other flavors. Yellow onion and garlic: The fresh aromatics added to the marinade for a depth of flavor. Fresh parsley: Used to garnish the kabobs, giving them a fresh flavor.

How to Make Joojeh Kabob

The key to perfect Joojeh Kabob is the time you leave the chicken to marinate. I always let it marinate overnight for chicken that’s perfectly tenderized and balanced in flavor.If you can cook the kabobs over charcoal you will create an authentic Persian experience. The recipe below, however, accommodates cooking the chicken in your kitchen over a griddle or outside on a gas grill, which most households have, and still boasts an equally delicious flavor.

Bloom the saffron. Use either a pestle and mortar or a spice grinder to grind 1 pinch of saffron until all of the strands become a fine powder. (If you use a pestle and mortar, have patience.) Stir 1/4 teaspoon of the ground saffron with 3 tablespoons of water. Allow to bloom for 10 minutes. Make the marinade. To a large bowl, add one thinly sliced onion, 1 large minced or crushed garlic clove, 1/3 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon tomato puree, 1/2 teaspoon turmeric, and the bloomed saffron water. Squeeze in the juice from one lemon and stir to combine. Add the chicken. Place the chicken into the bowl with the marinade and season with a large pinch of salt and pepper. Use your hands to massage the marinade into the chicken. Leave to marinate. Cover with plastic wrap and leave in the fridge overnight for the flavors to develop. Skewer the chicken: The next day, remove chicken from the fridge, shake off any excess marinade and thread the chicken pieces onto the soaked skewers. (Discard the marinade and onions.) Grill. Lightly oil and heat a gas grill or griddle to medium-high heat. Grill, turning until the chicken is cooked through, about 10-12 minutes in total. The internal temperature should register 165°F. Serve. Place the cooked Joojeh Kabobs on a serving dish and sprinkle with finely chopped fresh parsley. Enjoy!

Joojeh Kabob Variations

You can tweak the spices in this chicken kabob recipe to your liking. Feel free to experiment with different flavor combinations for the marinade. Here are some ideas:

Make it spicy: Add a fresh chili or a spoonful of chili sauce to the marinade. Make it slightly smoky: A big pinch of Aleppo pepper adds a warming smokey flavor and mild kick. Add another wonder spice: Cardamom! A little ground cardamom adds a deliciously perfumed dimension to the kabobs.

Leftovers and Storage

Keep leftover joojeh kabob in an airtight container in the fridge for up to 4 days. To reheat, arrange the chicken on a large baking sheet. Heat in the oven at 350°F until warmed through.

How to Serve Joojeh Kabob

For a full meal, serve these chicken kabobs with a side of Persian Rice with Potato Tahdig and Persian Shirazi Salad. Alternatively serve as part of a mezze-style offering with Pita Bread, Tabouli Salad (Tabbouleh), Baba Ganoush, and Tzatziki. Sauces such as Traditional Toum Garlic Sauce and Tahini Sauce complement these kabobs, particularly when wrapped in lavash bread stuffed full of fresh herbs like mint, tarragon, basil, and cilantro. Browse all Mediterranean recipes.