Joojeh Kebab – Persian Chicken Kebab

12 mins Cook
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Kebab recipes are my favourite, especially while the food is as lovely as it is scrumptious.

Ramsha Baig

This describes a Persian chicken kabob recipe known as Joojeh (also spelled jujeh) flawlessly. Joojeh kebab is a flavorful grilled meal of chicken in saffron marinade. Make this Persian chicken kebab recipe for a tremendous summer dinner.

You can enjoy this Kebabs with any salad of your choice. I personally love this with Panzanella (Italian tomato & bread salad)

There are infinite ways to cook chicken at the grill. In truth, you could likely make a different recipe every night for the entire summer season.

What is Joojeh Kebab

This dish features boneless chicken breast or tenders, reduced into bite sized pieces and threaded onto skewers for grilling. Before it’s cooked, the chicken is seasoned in an actually scrumptious saffron marinade, which offers the meat a fabulous golden hue!

Chicken Marinade Ingredients

Most of the ingredients for the chicken kebab marinade are basic kitchen staples. you could have already got some, or even all of these available. A few ingredient substitutions are also included below.

Plain flavoured yoghurts- any variety of milk or non-dairy yoghurt is best.

Onion-  yellow or white onion. You’ll need to finely grate the onion, so you’ll also need a box grater or food processor outfitted with a grating blade. I additionally advise onion goggles or masses of tissues to wipe tears faraway from your eyes.

Garlic-  both fresh cloves or a jar of minced

Fresh flat- leaf parsley

Sumac- this spice has a tart, barely acidic taste. accurate substitutes are zaatar, lemon zest, or in a pinch, lemon pepper seasoning

Saffron threads- you will need ¼ teaspoon of threads to grind up in a mortar and pestle. 20 to 30 threads should do the trick. There honestly is not a super substitute for the taste of saffron but turmeric does have a comparable golden yellow coloration, so it may be used if you cannot get saffron.

Kosher salt and black pepper

Tips for Making Joojeh Kebab

Please be careful while you’re handling raw meat or chicken. otherwise, bacteria in the meat can cross contaminate onto counters, plates/utensils, and even other meals. If consumed, the bacteria can make you very ill.

Additionally, never reuse marinades when they’ve had uncooked meat or chicken in them. extra importantly, don’t use them as a dipping sauce or glaze. The simplest way to safely use a marinade for a dipping sauce is to first carry it to a complete rolling boil for at the least 2 minutes.

Recipe Tips and Notes

  • Don’t pack the skewers too full.

make sure to leave a little area among every piece of meat. Otherwise, you may have pieces that don’t cook completely.

  • Thoroughly preheat the grill, then brush the cooking rack/grate with oil or cooking spray.
  • Cook kebabs to an internal temperature of one hundred sixty five°F.

After removing the saffron chicken skewers from the grill, the meat will preserve to cook for a couple of minutes. (The culinary term is carryover cooking). due to this, you can remove them from the heat whilst the inner temperature of the meat reaches 163°F

Joojeh Kebab - Persian Chicken Kebab

Joojeh Kebab - Persian Chicken Kebab

Joojeh kabob is a flavorful grilled meal of chicken in saffron marinade. Make this Persian chicken kabob recipe for a tremendous summer dinner.
prep time
10 mins
cooking time
12 mins
total time
22 mins



  • 2 lbs chicken breast cubed (See Note 1)

  • ¼ teaspoon saffron threads (a tiny pinch - about 30 threads)

  • 1 cup plain yoghourt

  • 1 medium yellow onion finely grated

  • 2 cloves garlic minced

  • 1 teaspoon fresh parsley chopped

  • 1 teaspoon sumac

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper


Grind the saffron threads inside the palm of your hand, or to make it less complicated, use a mortar and pestle. Mix with 2 tablespoons of warm water in a big bowl and allow saffron to bloom for a couple of minutes to draw out as much coloration as possible. It should be a deep ruby red. Set aside (I maintain mine within the mortar).
Using a field grater set over a bowl, finely grate the onion. this may get juicy! while whole, gather grated onion and allow drain in a mesh sieve. transfer drained onion to any other mixing bowl and discard onion water.
Add the yoghurt, garlic, parsley, sumac, bloomed saffron, salt and pepper to the grated onion. blend very well to incorporate completely. add hen to bowl and toss to coat with marinade. cowl with plastic wrap and marinate for 45 minutes.
Preheat the grill to 350°F. Easy grill grates and coat with oil or cooking spray. Shake extra marinade from chicken. Skewer four portions of marinated chicken onto each skewer. Discard leftover marinade.
Grill skewers for two-three minutes on one side, flip over and grill for some other 2-3 mins relying on the size of cubed chicken (the inner temp needed is one hundred sixty five°F)
Serve with warm pita or lavash, steamed rice, couscous, veggies or salad of choice.


I usually use chicken breast cubes or tenders/strips or thigh meat. Here are approximate cooking times for chicken grilled at 350°F. Internal temp needed is 165°F. Boneless breast, cubed/skewers: Grill for 4 minutes per side, then check the internal temp.
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