Name: Joojeh Kebab - Persian Grilled Chicken Kebabs
Prep time: 10 min
Cook time: 25 min
Total time: 155 min
Ingredients: 2 lb Chicken Thighs (Boneless, Skinless - Cut into 1 ½ inch chunks); 4 tbsp Plain Yoghurt (or Greek); ½ Onion (grated); 2 tsp Garlic Paste; 1 tbsp Lemon Juice; 1 tsp Smoked Paprika (Optional); 3 tbsp Saffron Water (from bloomed Saffron, see notes); 2 tsp Salt; 1 tsp Black Pepper; 2 tbsp Olive Oil; 4 tbsp Butter (Melted); 1 tbsp Olive Oil; 1 ½ tbsp Lemon Juice; 2 tbsp Saffron Water (from bloomed Saffon, see notes); Pinch Black Pepper; Skewers (Soaked in water for 30 minutes)

Jump to Recipe Print Recipe

Joojeh Kebab - Persian Grilled Chicken Kebabs - Joojeh kebab or Joojeh Kabob is a popular recipe for juicy, tender, flavourful grilled Persian chicken kebabs. In this recipe, Chicken Breast or boneless Chicken Thighs are marinaded in and then basted with Lemon, Onions, Salt, Black Pepper and Saffron. Joojeh Kabab has a unique and incredible flavour because of the added Saffron which makes the Chicken yellow as well as fragrant and mouth wateringly delicious. The kebabs themselves are usually cooked over Charcoal and are served alongside Saffron Rice, grilled Vegetables and Persian flatbread (Sangak) or Lavash. This quick and easy recipe can also be made in a grill, in the oven or on the stove top.

Traditional Persian Chicken Kebab - Joojeh Kebab

Joojeh Kabab is a simple but delicious recipe from Iran for Chicken Kebabs.

This recipe is traditionally made with bone in Poussin (a young Chicken). In fact the word ‘Joojeh’ translates to young Chicken. It can also be made with boneless, skinless Chicken Breast or Chicken Thighs and that is what we use here.

The Chicken pieces are marinaded in Yoghurt and Lemon which tenderises the Chicken. As well as Saffron (the world's most expensive spice), Onion and other Spices.

The meat is marinaded for at least 2 hours but is best marinaded overnight.

This popular dish is then grilled quickly (so as not to overcook it) over a charcoal grill with metal skewers.

The resulting Kebab is beautifully golden on the outside and is tender, juicy and dripping in flavour.

I have included a grill, oven and stove top method below.

Ingredients in Persian Kebabs

Lemon Juice

Lemon Juice makes the meat tender and juicy. You can also use Lime Juice.

Onions

You can grate or slice them. I prefer to grate them. These add flavour but it also actually tenderises the Chicken.

Pieces of cubed Chicken

In this recipe, I use boneless chicken thighs cut into 1.5 inch chunks for the most tender chicken.You can also use boneless chicken breasts. Cooking times will defer though.

Saffron

Blooming the Saffron adds the most delicious flavour, as well as a vibrant enticingly deep red colour and lovely aroma. We do this in either warm water or ice water.

Yoghurt

You can use Plain or Greek yogurt. This helps tenderise the meat as well as adding flavour.

Olive Oil

Nothing too strong flavoured.

Garlic

Crushed Garlic goes into the marinade to add a robust flavour. This isn't traditionally added but I love the flavour it adds.

Paprika

I love Smoked Paprika but Sweet Paprika works too.

Butter, Black Pepper & Salt

Equals loads of flavour.

How to make Joojeh Kebab

Soak wooden skewers in water for 30 minutes. Or use long metal skewers -flat skewers or round ones.

Bloom the Saffron by grinding it to a powder and pouring over warm or ice cold water. Both methods work to bring out the best flavour in the Saffron. My preferred method is to use ice water.

Marinade Chicken in bloomed Saffron Water, Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.

At this stage, you can marinade for 2 hours/overnight or use immediately.

Allow the chicken to come to room temperature for 30 minutes before using.

Skewer Chicken on to long metal skewers or use pre soaked (for 30 minutes) wooden ones if using an indoor grill/oven/stove top.
You can also skewer vegetables onto separate skewers

Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper.

Start to get the barbecue ready and make sure the coals are hot and white because the kebabs need to cook quickly. The Kebabs should be suspended 4-5 inches above the coal.

Grill the Joojeh Kebab for 5 - 6 minutes per side Turing regularly and basting throughout.

How to cook on the Grill

Heat the grill to medium high. Thread chicken onto skewers.
If using an indoor grill, grill for for 15 - 22 minutes on a lined tray, turning and basting regularly. How to cook Joojeh in the Oven

How to cook in the Oven

Heat oven to Gas Mark 6/200 C. Thread chicken onto skewers.
Add to a lined tray and bake for 25 - 30 minutes, turning and basting twice.

How to cook Joojeh on the Stove Top

Add skewered chicken kebabs to a large pan and cook covered on medium heat for 20 - 25 minutes.
Baste regularly.
Tip - For all methods, don’t over crowd the pan/tray!

Top Tips and Notes for making Joojeh Kebab

Use Chicken Breast

You can use Chicken Breast if you prefer. The Chicken will cook a lot quicker though. (10 - 12 minutes).

Marinade up to 24 hours beforehand

You can marinade the Chicken for up to 24 hours before using.

Soak Wooden Skewers

Soak for 30 minutes so they don't catch under the grill. These will only work on an indoor grill or in the oven.

How to bloom Saffron

To bloom Saffron, grind 12 - 14 saffron threads in a mortar and pestle until ground to a powder.
Add a few tablespoons of warm water or ice water.

How to Make Ahead

Marinade the marinaded chicken up to 24 hours in advance and skewer just before serving. You can also skewer it in advance and keep it covered. Make basting liquid and keep separately in an airtight container.

In both cases the meat needs to be out of the fridge for 30 minutes before cooking.

Storage

Fridge

Store leftovers in an airtight container and keep in the fridge for up to 4 days.
To reheat, microwave till warm or in a pan on the stove - cover and steam till warmed through.

Freezer

The Chicken can be frozen for up to 3 months in an airtight container.

How to Serve

This delicious Persian chicken kebab is usually served with Lemon wedges and a sprinkling of Sumac alongside other Persian sides such as:

Grilled Tomatoes - Add them on a skewer along side the Chicken.

Sliced Onions - serve with a sprinkling of Sumac

Persian Rice (Saffron Rice - Chelow) - tossed with Butter.

Tahdig - I have a Tahdig recipe coming soon.

Shirazi Salad

Persian Yoghurt and Cucumber Dip (Mast-e-khair)

Lavash Bread, Pitta Bread or Sangak

Recipe adapted from Cafe Bagheri. Chef Ben does not used smoked Paprika or Garlic and does add sliced rather then grated Onions. Having tried both, I prefer the latter. Here is the video showing the grated onion version.

More Kebab Recipes:

Kebab Koobideh - Persian Ground Lamb Kebabs

Adana Kebab - Turkish Lamb Kebabs

Easy Homemade Chicken Doner Kebab

did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. please leave a 5-star🌟 rating below. you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.