Joojeh Kabab (Persian Saffron Chicken Kebab)

Joojeh kabab is a classic chicken kebob recipe from Iran. Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon.

Another Persian recipe to add to your collection. This time, a super classic chicken kebob recipe.

Have you tried any Persian recipes recently? If you haven’t, start with some classic dishes such as ghormeh sabzi (Persian herb stew) and a nice creamy fesenjan (Persian pomegranate and walnut stew) and of course, try this delicious Persian chicken kebab called Joojeh Kabab or Jujeh Kabob made with an amazing super easy marinade.

Persian chicken kabob marinade

The most important part of this Persian grilled saffron chicken is the marinade. Chicken pieces are marinated in a saffron and yogurt based marinade and it’s best to let them marinate overnight. The chicken absorbs the flavors of saffron and lemon perfectly and becomes extra juicy and flavorful.

For this Persian chicken kabob recipe you need:

• Chicken: Joojeh means young chicken, and this Persian kebab would taste the best if made with young and organic chicken.
• Bloomed saffron: Don’t use saffron threads directly in the marinade. Learn how to bloom saffron for maximum flavor, color and aroma.  My favorite saffron to use is this one (affiliate).
• Yogurt: You can use either non fat or whole milk yogurt.
• Lemon
• Onion: Sliced or grated onion would work perfectly.
• Olive oil: Try to find the best quality extra virgin olive oil you can find.
• Salt

Persian chicken kabob recipe

Joojeh kabab comes in two forms: bone-in and bone-off. The bone-in jujeh kabob is usually made with wings and drumlettes whereas boneless chicken kebab is made with chicken breast or boneless chicken thighs. This chicken kebab marinade would work perfectly for both forms.

Classic Persian chicken kabob is made on a charcoal grill using metal skewers but I have tried different methods such as stove top and oven and it has worked just as fine. The joojeh kabab you see in the photos is made in a pan on the stove.

What to serve with Persian chicken kabob

Traditionally, this Persian grilled chicken is served with saffron Persian rice smothered with butter, grilled tomatoes and peppers and some salad shirazi. You can also serve it simply with some green salad, pita or lavash bread as well. I love joojeh kabab with bread and lots and lots of grilled tomatoes, and maybe sometimes a little bit of sumac.

Notes and tips to make joojeh kabab recipe

• If cooking joojeh kabab in a pan, make sure not to stir the meat too much; cook them on medium high heat for about three to four minutes on each side and turn them only once or twice
• There are two types of chicken kabob marinades used to make joojeh kabab: with and without yogurt. Both are very delicious and make chicken very tender and juicy. If you prefer to make the marinade without yogurt, increase the amount of olive oil to 1/2 cup.
• This is a different recipe from shish tawook as it has no tomato paste and uses saffron instead.
• Marinate the chicken pieces anywhere between three and twenty four hours. The longer they marinate, the more tender and juicy they will be.
• Store the leftovers in an airtight container and refrigerate for up to two days. To reheat, place them in a pan and heat over medium heat or place the chicken pieces on a baking sheet, cover and heat in the oven at 250°F for fifteen to twenty minutes.

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