Joojeh Kabab

Joojeh Kabab

Joojeh Kabab

Saffron and lemon-marinated chicken pieces grilled on skewers over charcoal until charred and juicy — the lighter, universally loved sibling of koobideh.

Cuisines

Persian

Best for

Lunch Dinner

Build a full meal around Joojeh Kabab

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 15 min Total: 35 min 2-3 servings

Ingredients

Chicken Breast 500 grams Chicken Breast , cut into cubes
Yogurt 1 cup Yogurt , plain
Onion 1 large Onion , grated
olive oil 2 tablespoons Olive oil
Saffron 1 teaspoon Saffron , threads
lemon juice 2 tablespoons Lemon juice
turmeric powder 1 teaspoon Turmeric powder
salt — Salt , to taste
Black Pepper — Black Pepper , to taste
butter 2 tablespoons Butter , melted

Instructions

  1. 1 In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water and let it steep for 10 minutes.
  2. 2 In a large mixing bowl, combine yogurt, grated onion, olive oil, lemon juice, turmeric, dissolved saffron, salt, and pepper.
  3. 3 Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. 4 Preheat a grill or barbecue to medium-high heat.
  5. 5 Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
  6. 6 Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
  7. 7 Brush the chicken with melted butter during the last few minutes of grilling for extra flavor.
  8. 8 Serve the Joojeh Kabab hot with rice or flatbread.

Tips

For a more authentic taste, use a charcoal grill to give the kababs a smoky flavor.