📝 About This Recipe
Joojeh Kabab is a cornerstone of Persian hospitality, featuring tender morsels of chicken bathed in a luxurious marinade of aromatic saffron, zesty lemon, and creamy yogurt. This iconic dish is celebrated for its striking golden hue and a flavor profile that perfectly balances floral notes with a subtle tang. Traditionally grilled over hot coals, it results in a smoky, succulent masterpiece that captures the essence of a summer afternoon in Tehran.
🥗 Ingredients
The Chicken
- 2 pounds Boneless Skinless Chicken Thighs (cut into 1.5-inch uniform cubes)
- 4-6 pieces Chicken Wings (optional, for variety in texture)
The Saffron Marinade
- 1/2 teaspoon Saffron threads (finely ground and bloomed in 2 tbsp hot water)
- 1/2 cup Greek Yogurt (full fat preferred for tenderness)
- 1 large Yellow Onion (thinly sliced, not grated)
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 3 tablespoons Extra Virgin Olive Oil
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 cloves Garlic (minced)
The Saffron Butter Baste
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Bloomed Saffron liquid (reserved from the marinade prep)
- 1 tablespoon Lemon Juice
For the Grill
- 4 pieces Roma Tomatoes (halved)
- 2-4 pieces Long Green Chilies (such as Anaheim or Serrano)
👨🍳 Instructions
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1
Prepare the 'liquid gold' by grinding the saffron threads with a pinch of sugar in a mortar and pestle until powdered. Add 2 tablespoons of hot (not boiling) water and let it steep for 10 minutes.
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2
In a large glass mixing bowl, combine the bloomed saffron (reserve 1 tablespoon for basting), yogurt, lemon juice, olive oil, salt, pepper, and minced garlic. Whisk until the marinade is a vibrant, uniform orange.
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3
Add the sliced onions to the marinade. Slicing rather than grating prevents the onion juice from overpowering the delicate saffron and makes it easier to remove before grilling.
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4
Add the chicken pieces to the bowl. Use your hands to massage the marinade into the meat, ensuring every piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for maximum tenderness.
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5
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using traditional flat Persian metal skewers, ensure they are clean and dry.
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6
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. Thread the chicken onto the skewers, grouping similar sizes together so they cook evenly. Discard the onion slices.
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7
Thread the halved tomatoes and whole chilies onto separate skewers, as they require different cooking times than the chicken.
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8
Prepare your grill for medium-high heat. If using charcoal, wait until the coals are covered in a thin layer of grey ash.
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9
In a small bowl, whisk together the melted butter, reserved saffron liquid, and a tablespoon of lemon juice to create the finishing baste.
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10
Place the chicken skewers on the grill. Cook for about 12-15 minutes total, turning every 3-4 minutes to ensure an even golden-brown char on all sides.
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11
During the last 5 minutes of grilling, generously brush the chicken with the saffron butter mixture. This adds a beautiful glaze and deepens the flavor.
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12
Grill the tomatoes and peppers alongside the chicken until the skins are charred and blistered and the interiors are soft.
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13
Check the chicken for doneness; the internal temperature should reach 165°F (74°C). Remove from the heat and let the skewers rest on a warm platter for 5 minutes before serving.
💡 Chef's Tips
For the best flavor, never use bottled lemon juice; fresh citrus is essential for the bright acidity that cuts through the yogurt. To get that authentic restaurant look, use flat metal skewers which prevent the meat from spinning when you turn them. Don't skip the saffron blooming step; adding dry threads directly to the marinade won't release the full depth of color or aroma. If you prefer chicken breast, reduce the marinating time to no more than 6 hours to prevent the meat from becoming mushy from the acid. Always clean the onion slices off the chicken before grilling, as they will burn and create a bitter taste.
🍽️ Serving Suggestions
Serve over a bed of fluffy Chelow (Persian steamed basmati rice) with a pat of butter and a sprinkle of sumac. Accompany with 'Mast-o-Khiar,' a refreshing Persian yogurt and cucumber dip with dried mint. Provide plenty of warm Lavash or Sangak flatbread to wrap the succulent chicken pieces. A side of 'Sabzi Khordan' (a plate of fresh herbs like radish, scallions, mint, and tarragon) adds a crisp, peppery contrast. Pair with a glass of 'Doogh,' a chilled, savory Persian yogurt drink carbonated with dried rose petals and mint.