📝 About This Recipe
Joojeh Kebab is a cornerstone of Persian hospitality, celebrated for its striking golden hue and delicate balance of citrus and spice. This dish elevates humble chicken to a royal status through a luxurious marinade of blooming saffron, creamy Greek yogurt, and zesty lemon. The result is an incredibly tender, aromatic grill that offers a smoky char on the outside and a succulent, melt-in-your-mouth texture within.
🥗 Ingredients
The Chicken
- 2 lbs Boneless, skinless chicken thighs (cut into 1.5-inch uniform cubes)
The Saffron Infusion
- 1/2 teaspoon Saffron threads (high quality, finely ground with a pinch of sugar)
- 3 tablespoons Boiling water (to bloom the saffron)
The Golden Marinade
- 1 large Yellow onion (thinly sliced into half-moons)
- 1/2 cup Greek yogurt (full fat for maximum tenderness)
- 1/4 cup Fresh lemon juice (strained)
- 4 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves (minced or grated)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Turmeric powder (for deeper color)
Basting Liquid & Garnish
- 3 tablespoons Unsalted butter (melted)
- 1 tablespoon Lemon juice (for basting)
- 1 tablespoon Sumac (for dusting at the end)
- 1/4 cup Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Grind the saffron threads into a fine powder using a mortar and pestle. Transfer to a small bowl and add 3 tablespoons of boiling water. Cover and let it 'bloom' for at least 10 minutes until the liquid is a deep, dark crimson.
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2
In a large non-reactive mixing bowl, combine the bloomed saffron water, Greek yogurt, lemon juice, olive oil, minced garlic, salt, pepper, and turmeric. Whisk until the marinade is smooth and vibrant orange.
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3
Add the sliced onions to the marinade. Using your hands, massage the onions slightly to release their juices, which helps tenderize the meat.
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4
Add the cubed chicken thighs to the bowl. Toss thoroughly to ensure every piece of chicken is completely coated in the saffron mixture.
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5
Cover the bowl tightly with plastic wrap or transfer to a gallon-sized zip-top bag. Refrigerate for at least 6 hours, though overnight (up to 24 hours) is highly recommended for the best flavor penetration.
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6
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. If using metal skewers (preferred), have them ready.
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7
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. Thread the chicken pieces onto the skewers, packing them slightly tight so they stay juicy, but not so tight that they don't cook through.
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8
Discard the marinade and the sliced onions; do not use them for basting.
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9
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
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10
Prepare the basting liquid by mixing the melted butter with a tablespoon of lemon juice and a teaspoon of the leftover saffron water (if any).
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11
Place the skewers on the grill. Cook for 12-15 minutes, turning every 3-4 minutes to ensure even browning and a slight char on all sides.
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12
During the last 5 minutes of grilling, generously brush the chicken with the butter-lemon basting liquid.
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13
Check for doneness: the chicken should reach an internal temperature of 165°F (74°C). Remove from the grill and let rest for 5 minutes.
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14
Slide the chicken off the skewers onto a serving platter or serve them directly on the skewers over a bed of fluffy rice.
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15
Garnish with a heavy dusting of tart sumac and fresh parsley before serving hot.
💡 Chef's Tips
Always use high-quality saffron; if it doesn't turn the water deep red instantly, it might be dyed imitation. Avoid over-marinating past 24 hours, as the lemon juice will eventually start to break down the meat fibers into a mushy texture. Slicing the onions instead of grating them prevents the chicken from tasting 'bitter' during the long marination process. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully to achieve those signature char marks. For the most authentic experience, use bone-in chicken pieces (Joojeh ba Ostokhan), but increase the grilling time by 10-15 minutes.
🍽️ Serving Suggestions
Serve over Chelow (Persian steamed white rice) with a knob of butter and a sprinkle of saffron rice on top. Accompany with grilled tomatoes and serrano peppers for a traditional 'Chelow Kebab' presentation. Pair with Mast-o-Khiar (Persian yogurt and cucumber dip) to provide a cool contrast to the warm spices. Serve with warm lavash or barbari flatbread, fresh herbs (Sabzi Khordan), and pickled red onions. Enjoy with a glass of Doogh, a savory Persian yogurt drink flavored with dried mint.