The Easiest and BEST Joojeh Kebab – Joojeh kebab 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 and Saffron.
Joojeh Kebab
Joojeh Kabab is a simple but delicious recipe from Iran for Chicken Kebabs.
It is traditionally made with bone in Poussin (a young Chicken).
The chicken is marinaded in Yoghurt and Lemon which tenderises the Chicken.
As well as Saffron, Onion, lkcmlcmsdmc.
It is then gilled on charcoal grill with metal skewers.
I have simplified the recipe for home cooking here and have included a grill, oven and stove top method below.
Ingredients
Lemon Juice – Lemon Juice makes the meat tender and juicy.
Onions – You can grate or slice them. I prefer to grate them.
Chicken – Joojeh is usually made with a young chicken.
I use boneless chicken thighs cut into chunks.You can also use chicken breast or wings. Cooking times will defer though.
Saffron- Blooming the Saffron adds the most delicious flavour, as well as a vibrant colour and lovely aroma.
Yogurt – You can use Plain or Greek yoghurt. This helps tenderise the meat.
Olive Oil – Nothing too strong flavoured.
Garlic – Crushed Garlic goes into the marinade to add a robust flavour.
Paprika – I love Smoked Paprika but Sweet works too.
Butter, Black Pepper & Salt – Equals loads of flavour.
How to make Joojeh Kebab
Marinade Chicken in bloomed Saffron (see notes), Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.
At this stage, you can marinade for 2 hours/overnight or use immediately.
Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper.
How to cook
Grill
Heat the grill to medium high.
Thread chicken onto skewers.
Grill for 20 – 25 minutes on a lined tray, turning and basting regularly.
Oven
Heat oven to Gas Mark 6/200 C.
Thread chicken onto skewers.
Add to a lined tray and bake for 30 minutes, turning and basting twice.
Stove Top
Add skewered chicken kebabs to a large pan and cook covered on medium heat for 20 – 25 minutes.
Baste regularly.
*For all 3 methods, don’t over crowd the pan/tray!
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 very hot or boiling water.
Make Ahead
Marinade the chicken up to 24 hours in advance and cook just before serving.
Make basting liquid and keep separately in an airtight container.
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
These Chicken Kebabs are usually served with:
Persian Saffron Rice (Chelow) with Butter and grilled Vegetables – (I have a Tahdig recipe coming soon).
Persian Yoghurt and Cucumber Dip (Mast-e-khair)
Notes
Chicken – You can use Chicken Breast if you prefer. The Chicken will cook a lot quicker though. (10 – 12 minutes).
Marinade – You can marinade the Chicken for up to 24 hours before using.
Skewers – Soak for 30 minutes so they don’t catch under the grill.
More Easy Kebab Recipes:
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The Easiest and BEST Joojeh Kebab
The Easiest and BEST Joojeh Kebab - Joojeh kebab 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 and Saffron.
Ingredients
Kebab
- 2 lb Boneless, skinless Chicken Thighs Cut into chunks
- 4 tbsp Plain Yoghurt or Greek
- ½ Onion grated
- 2 tsp Garlic Paste
- 1 tbsp Lemon Juice
- 1 tsp Smoked Paprika
- 3 tbsp Saffron Water from bloomed Saffon, see notes
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Baste
- 4 tbsp Butter Melted
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 2 tbsp Saffron Water from bloomed Saffon, see notes
- Pinch Black Pepper
Other
- Skewers Soaked in water for 30 minutes
Instructions
-
Marinade Chicken in bloomed Saffron (see notes), Smoked Paprika, Lemon Juice, Yoghurt, Garlic, Onion, Pepper and Oil.
-
At this stage, you can marinade for 2 hours/overnight or use immediately.
-
Make a baste with Butter, Oil, Lemon Juice, Bloomed Saffron, Black Pepper.
-
Heat the grill to medium high.
-
Thread chicken onto skewers.
-
Grill for 20 - 25 minutes on a lined tray, turning and basting regularly.How to cook.
Recipe Notes
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 very hot or boiling water.
How to make in the Oven
Heat oven to Gas Mark 6/200 C.
Thread chicken onto skewers.
Add to a lined tray and bake for 30 minutes, turning and basting twice.
How to make on the Stove Top
Add skewered chicken kebabs to a large pan and cook covered on medium heat for 20 - 25 minutes.
Baste regularly.
*For all 3 methods, don’t over crowd the pan/tray!
Make Ahead
Marinade the chicken up to 24 hours in advance and cook just before serving.
Make basting liquid and keep separately in an airtight container.
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
These Chicken Kebabs are usually served with:
Persian Saffron Rice (Chelow) with Butter and grilled Vegetables - (I have a Tahdig recipe coming soon).
Shirazi Salad (recipe coming soon!)
Persian Yoghurt and Cucumber Dip (Mast-e-khair)
Notes
Chicken - You can use Chicken Breast if you prefer. The Chicken will cook a lot quicker though. (10 - 12 minutes).
Marinade - You can marinade the Chicken for up to 24 hours before using.
Skewers - Soak for 30 minutes so they don't catch under the grill.
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