Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs)
These traditional Persian chicken kebabs are juicy, tender, and packed with flavor. This recipe is simple, you just need to plan ahead: Marinate the chicken overnight for the best flavor.
Servings: 6
Equipment
- Wooden skewers, soaked in water for 30 minutes
Ingredients
- 2 1/4 pounds boneless skinless chicken breasts, cut into 2-inch cubes
- 1 pinch saffron threads (about 10 threads) or 1/4 teaspoon of ground saffron
- 1 large yellow onion, thinly sliced
- 1 large garlic clove, crushed or minced
- Juice from 1 large lemon
- 1/3 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato purée
- 1/2 teaspoon turmeric
- Kosher salt
- Black pepper
- Finely chopped parsley, for garnish
Instructions
- Bloom the saffron. Use either a pestle and mortar or a spice grinder to grind the 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 the sliced onion, garlic, lemon juice, yogurt, olive oil, tomato puree, turmeric, and the bloomed saffron water. 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. Massage the marinade into the chicken until everything is combined and evenly distributed.
- 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. Add the kabobs and cook, uncovered, 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!
Video
Notes
- For a full meal, serve these chicken kebabs 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 kebabs, particularly when wrapped in lavash bread stuffed full of fresh herbs like mint, tarragon, basil and cilantro.
- Leftovers can be kept 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 350F until warmed through.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 251.7kcal | Carbohydrates: 2.6g | Protein: 37.5g | Fat: 9.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.7g | Trans Fat: 0.02g | Cholesterol: 109.4mg | Sodium: 203mg | Potassium: 689.9mg | Fiber: 0.4g | Sugar: 1.3g | Vitamin A: 65.5IU | Vitamin C: 3.9mg | Calcium: 26.8mg | Iron: 0.8mg
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