I followed a thread from Tehran markets to my backyard grill to learn how saffron, grated onion and lemon became the signature of Joojeh Kabob.

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Every time I make Joojeh Kabob I get a little obsessed with the way saffron threads perfume the kitchen, it’s this tiny luxury that flips the whole mood. The grated onion melts into a kind of sweet backbone that somehow makes the chicken sing, I cant explain it, it just happens.

This Persian Chicken Recipe feels honest and bold, not fussy, and it makes you want to know why so few things can taste so complete. I promise it’s not just nostalgia speaking, there’s a real, almost stubborn charm here that pulls you back for another bite.

Ingredients

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Chicken: Rich in protein, filling and versatile, but watch portion sizes, dont overdo fat.
Saffron: Adds floral slightly sweet aroma and golden color, very little needed.
Lemon juice: Bright acidic punch that lifts flavors, gives brightness and a gentle tang.
Yogurt: Makes chicken tender, adds mild creaminess and light tang when used.
Onion: Grated onion adds sweetness and moisture but squeeze it to avoid bitterness.
Oil: Neutral oil helps carry flavors and keep meat juicy on grill.
Garlic: Pungent kick, small amount goes far, optional if you want it.
Sumac: Lemony tart finishing spice, sprinkles brightness and mild astringent tang.

Ingredient Quantities

2 lb (900 g) boneless skinless chicken thighs or breasts cut into large cubes

1 large onion grated and squeezed of excess juice about 1/2 cup

1/2 teaspoon saffron threads lightly crushed (or 1/4 tsp ground saffron)

2 tablespoons hot water for steeping the saffron

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

1/4 cup plain yogurt optional for a more tender bite

3 tablespoons neutral oil like vegetable or canola oil

1 to 1 1/2 teaspoons kosher or sea salt to taste

1/2 teaspoon freshly ground black pepper

2 garlic cloves minced optional

1 teaspoon ground sumac optional for serving

How to Make this

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1. Crush the saffron lightly between your fingers or the back of a spoon, put it in a small bowl with 2 tablespoons hot water and let it steep while you prep everything else, about 5 minutes.

2. Grate the onion, squeeze out most of the juice until you have about 1/2 cup of pulpy onion, and put that in a mixing bowl.

3. Add the saffron water, 3 tablespoons lemon juice, 3 tablespoons oil, 1/4 cup yogurt if using, 1 to 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the 2 minced garlic cloves if you like garlic; stir to combine. Taste and adjust salt if needed. Tip: reserve 2 to 3 tablespoons of this marinade before adding raw chicken if you want something to baste with or to drizzle later.

4. Add the 2 pounds of chicken cubes to the bowl, massage the marinade into the meat so every piece is coated, cover and refrigerate at least 2 hours, preferably 4 to 12 hours or overnight for best flavor but try not to go past 24 hours because the acid can start to alter the texture.

5. If you are using wooden skewers soak them in water for 30 minutes so they dont burn. If using metal skewers no need to soak.

6. Thread the marinated chicken onto the skewers leaving a little space between pieces so heat circulates and they cook evenly.

7. Preheat your grill or grill pan to medium high and oil the grates or pan lightly so the chicken wont stick. Grill the skewers for about 10 to 12 minutes total, turning every 2 to 3 minutes so they get even color. If you reserved some marinade for basting either boil that reserved amount for a minute before using it, or just brush oil while grilling.

8. Check doneness by making sure the juices run clear and the internal temperature reached 165 F. Thighs will be more forgiving, breasts need a little more care so they dont dry out.

9. Let the kabobs rest a few minutes off the heat, sprinkle with 1 teaspoon ground sumac if you like, then serve with rice or flatbread.

Equipment Needed

1. Small heatproof bowl or cup for steeping the saffron and holding 2 tablespoons hot water
2. Box grater or fine grater for the onion
3. Large mixing bowl and a spoon or spatula to mix and massage the chicken
4. Measuring spoons and measuring cups for lemon juice oil yogurt and salt
5. Sharp chef knife and a cutting board for trimming and cubing the chicken
6. Wooden skewers (soak them) or metal skewers if you prefer
7. Grill or heavy grill pan and long tongs for turning the kabobs
8. Instant read thermometer and paper towels for checking doneness and drying the chicken

FAQ

How long should I marinate the chicken?
Aim for at least 1 to 2 hours for basic flavor, but 4 to 8 hours or overnight is best. Don’t leave it way past 24 hours though, the lemon and grated onion will start to break the meat down and make it mushy.

Thighs or breasts which is better?
Thighs stay juicier and forgive a bit of overcooking, breasts are leaner and can dry out. If you use breasts cut them a bit larger, watch cooking time closely and rest the meat 5 minutes after cooking.

Can I skip saffron or swap it for something else?
Saffron adds that classic aroma and color. If you dont have it use 1/4 tsp ground saffron or for color-only swaps try a pinch of turmeric or smoked paprika, but they wont give the same flavor. Crush threads and steep in the 2 tbsp hot water for 5 minutes to get max color.

Is the yogurt necessary?
No, it’s optional. Yogurt helps tenderize and gives a silkier bite, but the grated onion and lemon also do the job. If you add yogurt use plain and only the 1/4 cup called for so the marinade doesnt get too wet.

How do I grill or finish the kabobs and how long do they take?
Preheat grill to medium-high and oil the grates. Cook cubes about 3 to 4 minutes per side depending on size, until internal temp reaches 165 F (74 C). If you broil them in the oven, broil 8 to 12 minutes turning once. Let rest 5 minutes before serving.

Any tips to stop the chicken from sticking to skewers or the grill?
Soak wooden skewers 30 minutes before using, or use metal skewers. Don’t pack pieces too tight. Oil the grill grates and lightly brush the skewers with oil before cooking. Also give the grill a good preheat so the meat sears and releases easier.

Joojeh Kabob Recipe Substitutions and Variations

Chicken: Use bone-in thighs or drumsticks for more flavor and juiciness, they will need longer cooking time; for a vegetarian option try extra-firm tofu, press it well and marinate 1 to 2 hours so it soaks up the flavors.
Saffron: If you dont have saffron substitute a pinch of turmeric plus a tiny pinch of smoked paprika for color and warm note, or use safflower for color only; add turmeric sparingly so it doesnt overpower the dish.
Yogurt: Swap plain yogurt with buttermilk or kefir for the same tenderizing effect, or use a few tablespoons of olive oil plus lemon juice for a dairy free tenderizer.
Lemon juice: Replace fresh lemon with equal parts lime juice or white wine vinegar, or use verjuice if you have it, they all bring the bright acidity needed.

Pro Tips

1) Steep the saffron longer than 5 minutes if you can, and use warm not boiling water. The color and aroma keep developing, so you get more golden color and a stronger scent without cooking the threads. Crush them gently with your fingers so they dissolve better.

2) Be strict about marinating time. If you use breasts, limit it to 2 to 4 hours tops, otherwise the lemon will make them chalky. Thighs can handle longer, even overnight. If you add yogurt it buffers the acid and helps keep the meat tender, so you can safely go a bit longer.

3) Always reserve some of the marinade before adding raw chicken, and either boil that reserved bit for a minute before basting, or discard it. Never brush unboiled raw marinade on during cooking. Also, cut the chicken into uniform pieces and leave small gaps on the skewer so heat circulates and nothing steams.

4) Rest and finish like a pro: pull the skewers off at about 160 to 162 F for breasts and thighs, tent loosely and rest 4 to 6 minutes so carryover heat finishes to safe temp without drying out. Right before serving brush with a little melted butter and lemon or sprinkle sumac for bright contrast, it makes a big difference.

Joojeh Kabob Recipe

Recipe by Jot Punji

0.0 from 0 votes

I followed a thread from Tehran markets to my backyard grill to learn how saffron, grated onion and lemon became the signature of Joojeh Kabob.

Servings

servings

Calories

491

kcal

Equipment: 1. Small heatproof bowl or cup for steeping the saffron and holding 2 tablespoons hot water
2. Box grater or fine grater for the onion
3. Large mixing bowl and a spoon or spatula to mix and massage the chicken
4. Measuring spoons and measuring cups for lemon juice oil yogurt and salt
5. Sharp chef knife and a cutting board for trimming and cubing the chicken
6. Wooden skewers (soak them) or metal skewers if you prefer
7. Grill or heavy grill pan and long tongs for turning the kabobs
8. Instant read thermometer and paper towels for checking doneness and drying the chicken

Ingredients

2 lb (900 g) boneless skinless chicken thighs or breasts cut into large cubes
1 large onion grated and squeezed of excess juice about 1/2 cup
1/2 teaspoon saffron threads lightly crushed (or 1/4 tsp ground saffron)
2 tablespoons hot water for steeping the saffron
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1/4 cup plain yogurt optional for a more tender bite
3 tablespoons neutral oil like vegetable or canola oil
1 to 1 1/2 teaspoons kosher or sea salt to taste
1/2 teaspoon freshly ground black pepper
2 garlic cloves minced optional
1 teaspoon ground sumac optional for serving

Directions

Crush the saffron lightly between your fingers or the back of a spoon, put it in a small bowl with 2 tablespoons hot water and let it steep while you prep everything else, about 5 minutes.
Grate the onion, squeeze out most of the juice until you have about 1/2 cup of pulpy onion, and put that in a mixing bowl.
Add the saffron water, 3 tablespoons lemon juice, 3 tablespoons oil, 1/4 cup yogurt if using, 1 to 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the 2 minced garlic cloves if you like garlic; stir to combine. Taste and adjust salt if needed. Tip: reserve 2 to 3 tablespoons of this marinade before adding raw chicken if you want something to baste with or to drizzle later.
Add the 2 pounds of chicken cubes to the bowl, massage the marinade into the meat so every piece is coated, cover and refrigerate at least 2 hours, preferably 4 to 12 hours or overnight for best flavor but try not to go past 24 hours because the acid can start to alter the texture.
If you are using wooden skewers soak them in water for 30 minutes so they dont burn. If using metal skewers no need to soak.
Thread the marinated chicken onto the skewers leaving a little space between pieces so heat circulates and they cook evenly.
Preheat your grill or grill pan to medium high and oil the grates or pan lightly so the chicken wont stick. Grill the skewers for about 10 to 12 minutes total, turning every 2 to 3 minutes so they get even color. If you reserved some marinade for basting either boil that reserved amount for a minute before using it, or just brush oil while grilling.
Check doneness by making sure the juices run clear and the internal temperature reached 165 F. Thighs will be more forgiving, breasts need a little more care so they dont dry out.
Let the kabobs rest a few minutes off the heat, sprinkle with 1 teaspoon ground sumac if you like, then serve with rice or flatbread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.