A tender and juicy Persian chicken kebab, marinated in saffron, lemon juice, and yogurt, then flame-grilled to perfection for a smoky, flavorful dish.
Joojeh Kabab (جوجه کباب) is one of Iran’s most beloved kebabs, often served at family gatherings, picnics, and Persian feasts. "Joojeh" means chicken, and "Kabab" refers to grilled meat, making this dish a staple in Persian barbecue culture.
Traditionally, Joojeh Kabab is marinated in saffron, yogurt, and citrus juice, which tenderizes the chicken and enhances its flavor. In Iran, this dish is often cooked over charcoal for a smoky aroma and served with saffron rice (Chelow), grilled tomatoes, and Persian flatbread.
Joojeh Kabab can be found in two variations:
Joojeh Kabab Ba Ostokhan (With Bone) – Whole chicken pieces or drumsticks.
Joojeh Kabab Bi Ostokhan (Boneless) – Cubed chicken breast or thigh, skewered.
Ingredients
For the Marinade:
500g chicken breast or thighs, cut into cubes
1 large onion, grated
3 tbsp plain yogurt (Greek or Persian-style)
2 tbsp lemon juice or verjuice (ab-ghooreh)
¼ tsp saffron threads, dissolved in 2 tbsp hot water
In a large mixing bowl, combine grated onion, yogurt, lemon juice, saffron water, olive oil, salt, black pepper, and turmeric. Add the chicken pieces, making sure they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Skewer the Chicken:
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken cubes onto flat metal skewers.
Grill the Joojeh Kabab:
Preheat a charcoal or gas grill to medium-high heat. Place the skewers on the grill and cook for 4-5 minutes per side, turning occasionally until golden brown and cooked through. Baste with melted butter while grilling for extra juiciness.
Grill the Tomatoes:
While grilling the chicken, place halved tomatoes on the grill and cook until soft and slightly charred.
Serve & Enjoy:
Serve hot with steamed saffron rice (Chelow) or Persian flatbread. Garnish with sumac and fresh herbs (sabzi khordan) for an authentic Persian touch.
Recipe Note
Tips & Variations
For extra tenderness, marinate overnight to let the flavors fully absorb.
For a smoky, authentic flavor, grill over charcoal instead of a gas grill.
For a spicier version, add red pepper flakes or garlic to the marinade.
For a juicier Joojeh Kabab, use chicken thighs instead of breasts.
