JOOJEH KABAB

Joojeh Kabab is a classic Persian grilled chicken dish, typically made with pieces of chicken marinated in saffron, lemon juice, and spices. The marinade gives the chicken a tender texture and vibrant flavor. It’s traditionally grilled over open flames and served with saffron rice or flatbread, often accompanied by grilled tomatoes and onions.

Joojeh Kabab 

(Persian Saffron Chicken Kebab)

Ingredients:

• 2 kg chicken breast or thigh, cut into bite-sized cubes

• 3 large onions, sliced into rings

• Juice of 3–4 lemons (to taste)

• 1 tsp turmeric

• 1 tsp black pepper

• 3 tsp salt

• 2 grams saffron threads

Instructions:

In a mortar and pestle, grind the saffron threads into a fine powder. Add 2–3 tablespoons of ice-cold water and stir to release the color and aroma. Set aside.

Place the chicken cubes in a large bowl. Add the lemon juice, salt, pepper, turmeric, and the saffron liquid.

Add the sliced onions and mix everything well, ensuring the chicken is evenly coated.

Cover and refrigerate for 12 to 24 hours for the best flavor.

Soak bamboo skewers in water for at least 1 hour (to prevent burning).

Thread 5–6 pieces of chicken onto each skewer.

Preheat your oven and set it to the grill/broil setting.

Lightly oil a baking tray or grill rack and place the skewers on it.

Brush the chicken with a little oil.

Place in the oven and grill until golden, turning occasionally to cook all sides evenly. This should take 15–25 minutes, depending on your oven and skewer thickness.

To Serve:

Serve hot with Persian saffron rice, grilled tomatoes, or fresh flatbread. A side of sumac, or pickled vegetables makes a perfect match.