Description
Joojeh Kabob is a traditional Persian dish featuring tender, flavorful chicken kebabs marinated in yogurt, saffron, lime juice, and aromatic spices. The chicken is marinated for up to 12 hours, then grilled to perfection, resulting in juicy, saffron-infused kebabs with a beautiful golden color. Served with flatbreads, grilled vegetables, and steamed rice, this recipe showcases the vibrant flavors of Persian cuisine.
Ingredients
For The Chicken:
- 1 teaspoon saffron threads
- 6 tablespoons warm water
- 2 1/2 pounds boneless, skinless chicken thighs or breast, cut into 1 1/2 inch pieces
- 1 cup plain yogurt
- 1 medium onion, thinly sliced
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For Basting:
- 1 tablespoon unsalted butter, melted and cooled
- 2 tablespoons saffron water (reserved from soaking)
- 2 tablespoons freshly squeezed lime juice
Instructions
- Prepare the saffron: Using a smooth mortar and pestle, grind the saffron threads to a fine powder. Stir the saffron powder into 6 tablespoons of warm water in a small bowl and set aside for about 5 minutes to bloom.
- Marinate the chicken with saffron water: Combine the chicken pieces and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour to infuse flavor and color. Reserve the remaining 2 tablespoons of saffron water for basting.
- Make the yogurt marinade: In a medium bowl, combine yogurt, thinly sliced onion, lime juice, olive oil, kosher salt, and black pepper. Stir well to mix.
- Combine marinade and chicken: Transfer the yogurt mixture to the chicken bowl. Toss to coat all pieces thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight, to tenderize and deepen flavor.
- Prepare the grill: Light a gas or charcoal grill and bring to medium heat (350°F to 375°F). Oil the grill grates to reduce sticking.
- Assemble the kebabs: Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers, leaving space between pieces and some room at the ends.
- Discard excess marinade: Arrange the skewers on a platter or baking sheet and gently tap to shake off excess marinade. Discard remaining marinade to avoid contamination.
- Prepare the basting sauce: In a small bowl, combine melted butter, reserved 2 tablespoons of saffron water, and lime juice.
- Grill the kebabs: Place the skewers on the grill and cook for 4 to 5 minutes on each side, basting frequently with the saffron butter mixture. Grill until chicken is charred in places and reaches an internal temperature of 165°F.
- Rest and serve: Remove kebabs from the grill and let rest for 5 minutes before serving with flatbreads, grilled vegetables, and rice.
Notes
- Marinate chicken for at least 2 hours, preferably overnight, for best flavor and tenderness.
- If using wooden skewers, soak in water for at least 15 minutes before threading.
- Oil grill grates well to prevent sticking.
- Joojeh Kabob is traditionally served with lavash or sangak bread, grilled vegetables, steamed basmati rice, pickles, fresh herbs, and yogurt.
- For a dairy-free version, omit yogurt from the marinade.
- Chicken can be substituted with lamb or beef pieces for kabob barg.
- Saffron can be replaced with turmeric for color but will alter flavor.
- Alternative cooking methods include stovetop grilling on medium-high heat for 4–5 minutes per side or baking at 400°F for 20 minutes plus broiling for 3–4 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat covered with a splash of water.
