Persian Saffron Chicken Kabab – Joojeh Kabab
Step into the vibrant world of Persian cuisine with Joojeh Kabab—a culinary gem that brings the rich, aromatic flavours of saffron to your grill. This beloved Persian dish features succulent pieces of chicken marinated in a tantalising blend of saffron, lemon, and aromatic herbs, then grilled to perfection. With each bite, you’ll experience a symphony of smoky, zesty, and mildly tangy notes, capturing the essence of Persian barbecue tradition.
Now, let me share a little story with you: In Iran, my grandma had a knack for turning Joojeh Kabab into an epic event. Since I perfected the art of grilling this dish—achieving that ideal balance of crispy skin and juicy meat—she entrusted me with the sacred duty of making it. At first, it was all fun and games, but soon it became a full-blown job. My grandma, a true foodie, would never risk this task to anyone else. If I didn’t take on the role, she’d get quite cross! So, what started as a charming tradition quickly turned into a cherished responsibility, one that I gladly embraced to keep her smiling.
Perfect for a summer feast or a cozy gathering, Joojeh Kabab is as delightful to cook as it is to eat. Its golden, crispy exterior and tender, juicy interior make it a standout dish that promises to impress family and friends alike. Let the magic of Persian flavours elevate your next grilling adventure!
Serve this delicious Kabab with aromatic Persian Saffron Rice.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
The day before:
Marinating: 12 hours +
On the day:
Prep: 15 min
Cook: 50 min
Total: 65 min
Ingredients (serving for 4)
1 kg / 2.2 lbs skinless and boneless chicken thighs, breasts, or a mix of both
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
2 tbsp mayonnaise
1 onion
2 tsp (smoked) paprika powder
1 tsp black pepper
1 tsp salt
1/2 tsp ground saffron, bloomed on an ice cube
8 medium tomatoes (for grilling)
Colourful bell peppers (for grilling)
Method
The Day Before:
Sprinkle the ground saffron on an ice cube and let it bloom. This process extracts the full flavour and colour from the saffron.
Peel and quarter the onion, then separate the layers and squeeze them with your hands. Add the squeezed onion to a large mixing bowl.
Add the mayonnaise, fresh lemon juice, extra virgin olive oil, smoked paprika, black pepper, salt, and saffron water to the bowl. Mix well to combine.Cut the chicken thighs (or breasts) into 2 to 3 pieces each, depending on size. Add the chicken pieces to the marinade, ensuring they are thoroughly coated.
Transfer the marinated chicken and any remaining marinade into a large freezer bag or food container. Seal carefully, removing excess air. Refrigerate for at least 12 hours. For best results, marinate overnight to allow the flavours to fully infuse.
On the day:
Preheat your BBQ approximately 30 minutes before you plan to start cooking.
Wash the tomatoes and leave them whole. Skewer them through the side on BBQ skewers, piercing each tomato a couple of times with a small knife. Set aside.
Skewer the colourful bell peppers for grilling.
Once the charcoal has turned white, indicating it is ready, place the tomatoes on the grill. If you’re grilling onions from the marinade, add them to the grill about 5 minutes after the tomatoes.
Turn the tomatoes occasionally. They are done when the skin is blackened all over and the tomatoes are soft, which should take about 15 minutes, depending on your BBQ’s temperature. Once cooked, transfer them to a pot with a lid to keep warm.
Skewer the marinated chicken pieces through their narrow sides so the larger surface faces the coals.
When the charcoal’s temperature has lowered to a moderate heat, start grilling the chicken. Avoid high heat to prevent burning the outside while keeping the inside undercooked. A lower temperature ensures even cooking and juicy chicken.
Turn the skewers regularly for an even cook. The chicken should be ready in about 20 to 30 minutes, but cooking time may vary based on your BBQ’s exact temperature and whether you are using thighs or breasts.
Serve the hot Joojeh Kabab with aromatic Persian Rice and grilled tomatoes and bell peppers. Enjoy the delightful flavours of your Persian feast!
Dig in and relish your homemade Joojeh Kabab!
I hope you enjoyed this recipe! If you have any questions please let me know in the comments. I’m always happy to help. I’d love to see your Joojeh Kabab!
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