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Joojeh Kabab is the kind of dish that tempts you long before it reaches the table. Pieces of chicken, soaked in saffron and citrus, grill over hot coals until golden and fragrant, then settle beside warm rice or soft flatbread. It feels generous and inviting, especially when shared with family or friends.
There is a comforting ease to it. Saffron, onion and lemon work quietly in the background, lifting the chicken without overwhelming it. Even those who prefer gentle flavours find themselves enjoying each bite, helped along by a light smokiness from the grill.
Part of its charm comes from how effortlessly it suits different moments. You might enjoy it with a simple plate of rice on a quiet evening, or lay it out with grilled tomatoes, herbs and bread during a weekend gathering. It is relaxed food that still feels special.
What Is Joojeh Kabab?
Joojeh Kabab is an Iranian grilled chicken dish prepared with pieces of young chicken threaded onto skewers. Some cooks favour bone-in pieces for richer taste, while others prefer neat boneless cubes. Either way, the focus rests on tender meat that has absorbed a fragrant marinade.
The marinade is usually built around saffron, lemon juice, onion, salt, black pepper and oil. Some families add yoghurt, which softens the chicken and brings a quiet tang. After a long rest, the chicken is grilled until lightly charred at the edges and juicy at the centre.
Joojeh Kabab can arrive on a mound of chelow rice or wrapped in flatbread. With rice, it becomes a balanced plate that feels ready for a formal meal. Wrapped in lavash with herbs and grilled vegetables, it takes on a picnic style ease suited to outdoor meals and relaxed evenings.
Ingredients and Taste
The heart of the dish lies in its marinade. Saffron is bloomed in warm water to release colour and aroma, onion brings sweetness, lemon adds brightness, and oil or yoghurt protects the chicken from drying during grilling. A simple mix of salt and pepper holds everything in place.
Once cooked, the first thing you notice is the tenderness. Good Joojeh Kabab keeps its shape on the skewer yet yields easily when cut. The flavour sits gently, combining saffron, citrus and mild smoke with no harsh heat or heavy seasoning.
Traditional sides add even more enjoyment. Grilled tomatoes collapse into sweet softness, herbs such as mint or basil offer a refreshing lift, and a dusting of sumac on rice adds a quiet tartness. Together they give each bite a mix of textures and bright, warm flavours.
A Taste of History
The word joojeh refers to young chicken in Persian, hinting at the dish’s original purpose: showcasing tender poultry over fire. Over time, this straightforward idea evolved into a carefully seasoned grilled chicken that appears in homes, garden picnics and restaurants across Iran.
Kebabs hold an important place in Iranian food culture, and Joojeh Kabab became a favourite for gatherings where not everyone wants richer lamb dishes. It is common at weddings, family celebrations and weekend trips, often cooked outdoors on charcoal grills surrounded by long tables and lively conversation.
As Iranian communities moved abroad, Joojeh Kabab travelled with them. Persian restaurants now serve it in cities across the world, each offering slight variations in marinade style or presentation. Yet the heart of the dish remains the same: tender saffron chicken shared with rice or bread.
How to Make Joojeh Kabab
Joojeh Kabab is a cherished Iranian classic built on tender chicken threaded onto skewers and grilled over glowing heat. The marinade works its magic through saffron, yoghurt and citrus, giving the chicken a fragrant depth that defines Persian outdoor cooking. See the recipe card at the bottom for printable directions
Ingredients
- 1 kg chicken breast or thighs, skinless and cut into large chunks
- 1 large onion, grated
- 120 g plain yoghurt
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- A generous pinch of saffron threads, bloomed in 2 tbsp hot water
- 1 tsp turmeric
- 1 tsp fine sea salt
- ½ tsp black pepper
- 1 bell pepper, cut into pieces for skewering optional
- 1 onion, cut into petals for skewering optional
Cooking Instructions
Step 1: Prepare the saffron infusion
Bloom the saffron in a small bowl with hot water until the colour deepens. This step unlocks its aroma and ensures even distribution in the marinade. Move to assembling the base marinade.
Step 2: Create the marinade
Take a large bowl and combine the yoghurt, lemon juice, olive oil, turmeric, salt and pepper. Mix until smooth. Adding the saffron infusion now brings the marinade to its signature golden shade. Proceed to prepare the chicken.
Step 3: Marinate the chicken
Add the chicken pieces and grated onion to the bowl, turning everything gently so each piece is coated evenly. The onion helps tenderise the chicken naturally. Cover and refrigerate for at least four hours before continuing.
Step 4: Prepare the grill
Preheat your grill or barbecue to a medium high heat. A steady temperature avoids scorching while letting the marinade caramelise gently. Move on to threading the skewers.
Step 5: Thread the skewers
Thread the marinated chicken onto metal skewers, alternating with bell pepper or onion if using. Pack the pieces closely but avoid overcrowding so the heat circulates properly. Continue to grilling.
Step 6: Begin grilling
Place the skewers on the grill and cook for 12 to 15 minutes, turning regularly. Baste lightly with any leftover marinade during the first half of cooking, then discard the remainder. Transition to final checks.
Step 7: Check for doneness
The chicken should be lightly charred at the edges and succulent inside. Adjust grilling time if the pieces are large. Once cooked, remove from heat and rest briefly. Prepare for serving next.
Step 8: For serving
Arrange the skewers on a warm platter and garnish with fresh lemon wedges. Joojeh Kabab is traditionally served with saffron rice, grilled tomatoes and flatbread. This completes the preparation.
Variations and Substitutions
- Saffron substitute: A small pinch of turmeric can deepen the colour, though the aroma will differ.
- Yoghurt alternative: Use soured cream if yoghurt is not available, thinning it slightly with water.
- Chicken options: Bone in thighs may be used but require longer cooking.
- Citrus: Lime juice works well if lemons are not accessible.
Cooking Tips for Perfect Joojeh Kabab
- Use thighs for richer flavour and better moisture retention.
- Do not exceed the marinating time much beyond overnight to prevent overly soft texture.
- Bloom saffron properly for full colour and fragrance.
- Grill over controlled heat to avoid burning the yoghurt marinade.
How to Store and Reheat
Storing Leftover Joojeh Kabab
Joojeh Kabab keeps reasonably well if you handle it properly. Remove the chicken from the skewers once it has cooled to room temperature. Leaving it on the metal can affect the texture and flavour during storage, so transfer pieces to a proper container.
Place the chicken in an airtight container, separating layers with parchment paper if you’re stacking pieces. This prevents them from sticking together and makes reheating individual portions easier. Refrigerated, the kabab will stay good for three to four days maximum.
For longer storage, freezing works well with this dish. Wrap individual portions tightly in cling film, then place them in freezer bags with as much air removed as possible. Frozen Joojeh Kabab maintains its quality for up to three months.
Reheating Methods
The oven provides your best option for reheating whilst maintaining texture. Preheat to 180°C and arrange the chicken pieces on a baking tray. Cover loosely with foil to prevent drying out, and heat for about 10 to 15 minutes until warmed through completely.
A quick blast under the grill during the last few minutes can help restore some of the charred exterior that makes Joojeh Kabab so appealing. Watch carefully to avoid burning, as the sugars in the marinade can quickly go from caramelised to burnt.
If you’re pressed for time, the microwave works in a pinch, though it won’t maintain that lovely grilled texture. Use medium power and heat in 30 second intervals, checking frequently. Adding a splash of water to the container creates steam that helps prevent the chicken from drying out.
A frying pan offers a middle ground solution. Add a small amount of oil and reheat over medium heat, turning occasionally. This method can restore some crispness to the exterior whilst warming the interior gently and evenly throughout.
Joojeh Kabab (Grilled Saffron Chicken)
Ingredients
- 1 kg chicken breast or thighs skinless and cut into large chunks
- 1 large onion grated
- 120 g plain yoghurt
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- A generous pinch of saffron threads bloomed in 2 tbsp hot water
- 1 tsp turmeric
- 1 tsp fine sea salt
- ½ tsp black pepper
- 1 bell pepper cut into pieces for skewering optional
- 1 onion cut into petals for skewering optional
Instructions
- Bloom the saffron in a small bowl with hot water until the colour deepens. This step unlocks its aroma and ensures even distribution in the marinade. Move to assembling the base marinade.
- Take a large bowl and combine the yoghurt, lemon juice, olive oil, turmeric, salt and pepper. Mix until smooth. Adding the saffron infusion now brings the marinade to its signature golden shade. Proceed to prepare the chicken.
- Add the chicken pieces and grated onion to the bowl, turning everything gently so each piece is coated evenly. The onion helps tenderise the chicken naturally. Cover and refrigerate for at least four hours before continuing.
- Preheat your grill or barbecue to a medium high heat. A steady temperature avoids scorching while letting the marinade caramelise gently. Move on to threading the skewers.
- Thread the marinated chicken onto metal skewers, alternating with bell pepper or onion if using. Pack the pieces closely but avoid overcrowding so the heat circulates properly. Continue to grilling.
- Place the skewers on the grill and cook for 12 to 15 minutes, turning regularly. Baste lightly with any leftover marinade during the first half of cooking, then discard the remainder. Transition to final checks.
- The chicken should be lightly charred at the edges and succulent inside. Adjust grilling time if the pieces are large. Once cooked, remove from heat and rest briefly. Prepare for serving next.
- Arrange the skewers on a warm platter and garnish with fresh lemon wedges. Joojeh Kabab is traditionally served with saffron rice, grilled tomatoes and flatbread. This completes the preparation.
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