Authentic Persian Chicken Kabobs (Joojeh Kabob)
These Persian Chicken Kabobs are incredibly juicy and flavorful, featuring a bright marinade of saffron, onion, lemon, and spices. The perfect blend of authentic Middle Eastern flavors made accessible for your home grill, resulting in tender, aromatic chicken that's sure to become a family favorite.
Equipment
- Grill or oven with broiler setting
- Bamboo skewers soaked in water for 30 minutes
- Food processor or blender for marinade
- Large sealable bag for marinating
- Mortar and pestle for grinding saffron (optional)
Ingredients
Marinade
- 1 pinch saffron threads about 10-15 threads, ground
- 3 tbsp hot water for blooming saffron
- 1 large onion roughly chopped
- 1/2 cup fresh lemon juice about 2-3 lemons
- 2 tbsp dried oregano
- 2 tsp paprika
- 2 tsp minced garlic about 2-3 cloves
- 1/4 cup plain yogurt Greek yogurt preferred
- 3/4 cup extra-virgin olive oil
Kabobs
- 10 boneless, skinless chicken thighs about 4 ounces each, cut into 1½-inch pieces
Instructions
- Grind the saffron threads using a mortar and pestle or the back of a spoon. Add to 3 tablespoons of hot water and let steep for 10-15 minutes to bloom.
- In a blender or food processor, puree the onion, lemon juice, paprika, oregano, garlic, and yogurt. While blending, gradually add in the olive oil and bloomed saffron water.
- Place the chicken pieces in a large, sealable bag and pour in the marinade. Squeeze out the air and seal the bag. Turn the bag to distribute the marinade around the chicken pieces.
- Allow the chicken to marinate for at least 30 minutes in the refrigerator, but preferably overnight for maximum flavor and tenderness.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Remove the chicken from the marinade and thread onto the soaked skewers, leaving small spaces between pieces. Discard the remaining marinade.
- Clean the grill's cooking grates. Grill the kabobs over direct medium heat with the lid closed as much as possible, until the meat is firm and no longer pink in the center, about 8 to 10 minutes total, turning once halfway through cooking.
- Serve the kabobs with pita bread, seasoned rice, and cucumber yogurt sauce (Mast-o Khiar) for an authentic Persian meal experience.
Notes
For best results, marinate the chicken overnight. The saffron is what gives these kabobs their distinctive golden color and authentic Persian flavor. If using chicken breasts instead of thighs, reduce cooking time by 1-2 minutes to prevent drying. These kabobs can also be cooked in an oven at 425°F for 20-25 minutes, followed by 2-3 minutes under the broiler for a char effect.