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 and Saffron.
Traditional Persian Chicken Kebab - 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 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.
This popular dish 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 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.
Pieces of cubed Chicken
Joojeh is usually made with a Poussin - a young chicken.
I use boneless chicken thighs cut into chunks for the most tender chicken.You can also use boneless chicken breasts or wings. Cooking times will defer though.
Saffron
Blooming the Saffron adds the most delicious flavour, as well as a vibrant enticingly deep red color and lovely aroma.
Yogurt
You can use Plain or Greek yogurt. This helps tenderise the meat.
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.
Marinade Chicken in bloomed Saffron Water (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.
How to cook Joojeh 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 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.
*For all 3 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.
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 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
This delicious persian chicken kebab is usually served with a sprinkling of Sumac and Persian recipes such as:
Grilled Tomatoes - Add them on a skewer alongisde the Chicken.
Persian Rice (Saffron Rice - Chelow) with Butter and grilled Vegetables
Tahdig - I have a Tahdig recipe coming soon.
Persian Yoghurt and Cucumber Dip (Mast-e-khair)
Lavash Bread
You can also serve it with:
Pita Bread
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
Easy Pakistani Chicken Chapli Kebab
Easy Homemade Chicken Doner Kebab
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Joojeh Kebab - Persian Grilled Chicken Kebabs
Ingredients
Kebab
- 2 lb Chicken Thighs Boneless, Skinless - 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 Saffron, 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.
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