Joojeh Kabob (Persian Chicken Kababs)
These juicy Joojeh Kabobs are a mouthwatering blend of tender, saffron-infused chicken with smoky charred edges served with buttery saffron rice. Juicy, flavorful, and easy to make, it’s perfect for summer grilling, family dinners, or anytime you’re craving authentic Persian flavors.
Ingredients
Joojeh Kabob
- 1 lb boneless skinless chicken breast cut into 2 cm (¾-inch) cubes
- 2 tablespoon olive oil
- ½ cup plain yogurt
- 1 small onion finely diced or grated
- 4 tablespoon 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 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
Calories: 446kcalCarbohydrates: 41gProtein: 29gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 84mgSodium: 1044mgPotassium: 571mgFiber: 1gSugar: 3gVitamin A: 258IUVitamin C: 9mgCalcium: 64mgIron: 1mg
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