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.
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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.
Tools and ingredients used to make this recipe:
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.
Ingredients
- 2 lb chicken breast cut into 1.5 inch cubes
- 1 cup Greek yogurt
- 1 large onion thinly sliced
- 1/3 cup olive oil extra virgin
- 1 lemon juice of
- 1/4 cup bloomed saffron See notes
- 1 tsp salt
Instructions
In a large bowl mix yogurt, sliced onion, oil, lemon juice and saffron and salt.
Place the chicken in the marinade and stir well so all pieces are covered with marinade.
Cover the bowl and refrigerate and let the chicken marinate for at least three hours up to twenty four hours.
Once ready to cook, place the bowl in room temperature for 15 minutes.
Grill Instructions:
Thread the chicken pieces into skewers and grill on both sides until they are golden brown on the outside and white and juicy on the inside.
Stove top instructions:
Heat 2 tablespoons olive oil in a large pan over medium high heat.
Put some of the marinated chicken in the pan and let them cook on one side before turning them to cook on the other side, about 3-4 minutes on each side. Do not over crowd the pan.
Repeat with the remaining marinated chicken.
Oven Instructions:
Preheat the oven to 400°F.
Thread the marinated chicken into skewers and place them on a baking sheet lined with aluminum foil.
Cook the chicken in the oven for about 20 to 25 minutes until the chicken pieces are fully cooked.
Turn the broiler on and broil the chicken kebabs until they're golden brown, about 3-4 minutes, turn half way so both sides are golden brown.
Recipe Notes
- I used chicken breast but this chicken kebab is delicious if it's made with chicken thighs as well.
- Learn how to bloom saffron.
- Classic joojeh kabab is not spicy, but if you like your chicken kebab to be spicy, add 1/2 tsp cayenne pepper to the marinade.
Sara
I love that you used saffron with this dish! I can almost imagine the flavor, but to e safe, I should make this soon to find out just how yummy it is!
Shadi HasanzadeNemati
Saffron is the best, hope you love this!
Danielle
This looks so delicious! I love the photos too!
Shadi HasanzadeNemati
Thank you!
Natalie
Looks so delicious and healthy! Such a great idea for dinner or lunch – simply yummy!
Shadi HasanzadeNemati
Thank you Natalie!
Veena Azmanov
We love kababs so I keep trying different versions at home. I have never heard of joojeh kebabs. They sound amazing and so easy to make. Thanks for the extra notes. Saving this for later.
Shadi HasanzadeNemati
Hope you enjoy it Veena!
Rebecca
I just made your jujeh chicken kababs last night, and they were AMAZING!! I’ve had this dish in Persian restaurants, and your recipe did not disappoint. I threaded the skewers with lots of red onions between the chicken, and the flavor was outstanding! Made pita sandwiches, and topped them with grilled tomatoes, sliced Ba-Tampte garlic pickles, Bulgarian feta, and lots of lemony/garlicky tahini sauce. OMG! Wish I had a bigger grill so I could double the recipe! I’ll try to post a photo to your instagram.
Thank you for sharing this with everyone!
Shadi HasanzadeNemati
Hi Rebecca!
I’m so happy you liked joojeh kabab! It’s totally our favorite and I LOVE how you had it with all the fixings (must find myself some Bulgarian feta!) Can’t wait to see the photo!
Maela
Hi Shadi,
We just had your great joojeh kabab tonight! We have a little lemon tree and I was happy to use my own lemons for the marinade. It is an excellent receipe and I am sure we will cook this often ! Thank you!
Shadi HasanzadeNemati
Hi Maela, Happy to hear you enjoyed joojeh kabab! I love that you have a lemon tree! I bet it’s better with home grown lemons!
Victoria
Hi there! Exactly how much lemon juice should we put in the marinade? I tried some chicken kebab at a restaurant today and it was fantastic! Afterwards, I searched for recipes and found this! This recipe looks amazing and I wanna make it soon for my family❤️
Shadi HasanzadeNemati
Hi Virctoria, thank you for your comment! I usually use one fresh lemon which roughly equals to 3-4 tablespoons of lemon juice 🙂
Victoria
Hi Shadi! I’ve been meaning to reply for months but the recipe came out FABULOUS. Wow, it was so yummy😭 it was honestly even better than the Persian restaurant 10 minutes away. I plan to make it again very soon. Thanks a bunch!
Shadi HasanzadeNemati
Glad you enjoyed it!
Brandy O'Neill
Thank you for this recipe! Delicious!
Christine
This chicken is so juicy and flavorful! I love the saffron in this dish – So delicious!
Fj
Hi!
My yogurt split in the oven , I had mixed it before I put it in the oven and it wasn’t room temperature beforehand.
It didn’t look to appetising because of this and I was wondering why it split?
Shadi HasanzadeNemati
Hi Fj, thank you for your comment. The reason the yogurt split could be that it was actually cold and not at room temperature.
Eva
I am SO happy to have found this. This recipe is absolutely amazing! It tastes just like my best friend’s mother’s recipe! The only regret I have is that I didn’t make more. Very excited to now try the koreshte gheimeh and the aush! Persian cooking always looked so difficult and time consuming, but you’re helped to break down that barrier for me!
Shadi HasanzadeNemati
Glad to know you like it! Persian cooking is easy and delicious!