Joojeh Kabob is a classic Persian dish featuring tender, saffron-infused grilled chicken served with aromatic saffron rice. This flavorful kabob is easy to make at home and pairs well with grilled vegetables, yogurt, or fresh herbs for an authentic Persian meal.
Whether you're familiar with Persian cuisine or trying it for the first time, this recipe is easy to follow and perfect for home cooking. Smoky, tangy, and a little bit fancy—but honestly? It's super easy to make.
A must-try for anyone who loves tender, flavorful chicken skewers, whether for your next BBQ or a cozy weeknight dinner. Let’s make some authentic Joojeh Kabob!
Table of Content
What is Joojeh Kabob
Joojeh Kabob (جوجه کباب) translates to “chicken kabab” in Persian. It’s a classic Iranian dish made by marinating chicken in a mixture of saffron, yogurt, onion, lemon juice, and spices.
Traditionally, Joojeh Kabab is cooked over charcoal grill, giving it a smoky, charred flavor.
It’s often served with Chelow (Persian saffron rice), grilled tomatoes, and a side of refreshing mast-o-khiar (Persian cucumber yogurt). Some variations include bone-in chicken for more flavor or adding vegetables like bell peppers to the skewers.
This saffron kabob dish is a staple at Persian gatherings, from backyard barbecues to lavish feasts.
Ingredients You’ll Need
See recipe card for quantities.
- For the Marinade:
- Saffron, lemon juice, plain or Greek yogurt, onion, olive oil, turmeric, salt, cayenne, and black pepper.
- For the Joojeh Kabob:
- Chicken (preferably boneless thighs or breast), skewers, and optional vegetables (bell peppers, onions).
- For the Saffron Rice:
- Saffron, basmati rice, butter, cooking oil, salt
How To Make Joojeh Kabob
Here's how you can make these tender Persian chicken kabobs!
- Step 1: Prepare the Marinade
- Bloom the saffron threads and mix it with yogurt, lemon juice, garlic, and spices.
- Step 2: Marinate the Chicken
- Cut the chicken into chunks and let it marinate for at least 4 hours (preferably overnight).
- Step 3: Skewer and Bake (or Grill)
- Thread the saffron chicken onto skewers and bake until cooked through.
- Step 4: Serve and Enjoy
- Pair with Persian saffron rice, grilled tomatoes, and a side of cucumber yogurt.
Expert Tips
- Use High-Quality Saffron – Bloom saffron in warm water to extract its full color and aroma before adding it to the marinade. This enhances the dish’s signature golden color and deep flavor.
- Choose Chicken Thighs for Juicier Kabobs – While chicken breast works, thighs stay more tender and flavorful, especially when grilled.
- Marinate for Maximum Flavor – At least 4 hours is recommended, but overnight is best to allow the saffron, yogurt, and spices to fully infuse the chicken.
- Alternative Cooking Methods – If you don’t have a grill, you can cook these Persian kebabs in the oven (broiled or baked) or on a stovetop grill pan, for similar results.
Variations
- Spicy – For those who love a bit of heat, add chili flakes, cayenne pepper, or fresh chopped green chilies to the marinade.
- Switch Seasoning – Try different spices like garlic powder, cumin, coriander, sumac, or paprika for a more intense flavor.
- Bone-in – Use bone-in chicken thighs or drumsticks for juicier Persian chicken kebabs. The bones retain moisture while grilling, making the chicken extra tender and flavorful.
- Vegetarian Version – Replace the chicken with tofu or paneer, marinated in the same saffron marinade for a vegetarian version. You can also grill vegetables like bell peppers, onions, and mushrooms in the same marinade or along with the persian kabobs.
Serving Ideas
The most traditional way to serve jujeh kabob is with fluffy Persian saffron rice, which soaks up the rich marinade and enhances the kabob’s flavors. Or you can go for lavash bread, grilled tomatoes, and charred vegetables like bell peppers or onions. Add a side of yogurt sauce (like mast-o-khiar) or a fresh cucumber and tomato salad (salad shirazi) for a refreshing contrast.
For an added Middle Eastern touch, serve with Batata Harra for extra flavor. Wanna elevate it further? A sprinkle of sumac over the kabobs adds a pretty color and tangy finish.
Storage
Store leftover Joojeh Kabob in an airtight container in the refrigerator for up to 3 days. For saffron rice, let it cool completely before storing in a separate container for up to 4 days. Reheat both in a skillet over low heat or in the microwave with a splash of water to retain moisture.
FAQ
Joojeh Kabob is juicy, tender, and packed with rich, aromatic flavors. The saffron gives it a warm, slightly floral taste, while the onion and lemon juice add a subtle sweetness and tang. It's smokey, slightly zesty, and incredibly flavorful.
Yes, but it won’t have the same flavor or color. Try substituting with turmeric for color and a touch of cumin or paprika for a warm, earthy flavor. The result will still be delicious, though it won’t have the same depth and richness that saffron brings.
For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal. The longer you marinate the chicken, the more the saffron, lemon, and other spices will penetrate the meat, resulting in a juicier, more flavorful kabob. If you’re short on time, even an hour of marinating will do.
Yes! Preheat your air fryer to 200°C (400°F), and cook the marinated chicken pieces for about 12-15 minutes, flipping halfway through. If you miss the grilled taste, you can add a bit of charcoal or liquid smoke to the marinade for an extra hint of smokiness. See recipe card notes.
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📖 Recipe
Joojeh Kabob (Persian Chicken Kababs)
Ingredients
Joojeh Kabob
- 1 lb (500 g) boneless skinless chicken breast cut into 2 cm (¾-inch) cubes
- 2 tablespoon olive oil
- ½ cup (120 g) plain yogurt
- 1 small onion finely diced or grated
- 4 tablespoon (60 ml) lemon juice
- ½ teaspoon cayenne pepper optional
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- ¼ teaspoon crushed saffron
Saffron Rice
- 1 cup (185 g) basmati rice
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- A few strands of saffron
Instructions
For Joojeh Kabob
- Dissolve saffron threads in 1 tablespoon boiling water and let it sit for 2-3 minutes.
- In a medium bowl, mix chicken with saffron water, yogurt, lemon juice, olive oil, onion, salt, black pepper, and cayenne (if using). Marinate overnight in the refrigerator.
- Thread marinated chicken onto wooden skewers.
- Preheat oven to 200°F (400°C). Line a baking tray with aluminum foil and place a grill rack on top. Arrange skewers on the rack.
- Bake for 30-35 minutes, flipping halfway until golden brown and cooked through.
- Alternatively, pan-fry skewers in 2 tablespoon additional olive oil until golden and fully cooked.
For Saffron Rice
- Rinse rice under cold water until the water runs clear. Soak for 30 minutes.
- Bring 1 ½ cups water to a boil with salt. Drain rice and add to boiling water.
- Increase heat, cover, and cook for 3 minutes.
- Once the water reduces, add butter and oil. Stir, cover, and cook on low heat for 8-10 minutes until rice is tender and fluffy.
- Dissolve a few saffron strands in 1 tablespoon boiling water. Mix with ¼ cup of cooked rice.
- Serve plain rice on a platter and top with saffron-infused rice.
- Place the joojeh kebab on the saffron rice platter and enjoy!
Notes
- Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning during baking.
- If you want grilled taste with baked jujeh kabab. Heat a piece of coal on your stove until it’s red-hot. Place it in a small piece of foil between the kabobs, drizzle some oil over it, close the dish immediately with a lid, and let it smoke for 5 minutes. This will infuse the meat with a charcoal smoke flavor.
Nutrition
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