Tender and Flavorful Joojeh Kabab Recipe for Perfect Grilling

This joojeh kabab delivers tender, juicy chicken packed with the aromatic flavors of saffron, lemon, and yogurt. It’s perfect for easy grilling, giving you charred, smoky notes alongside melt-in-your-mouth perfection.

Whether you’re preparing a weeknight dinner or a special occasion feast, this recipe is a foolproof way to wow your family and guests. Plus, it comes together with just a handful of pantry ingredients and spices, making it as accessible as it is delicious.

Saffron, the heart of Persian cooking, lends its gorgeous golden hue and unmistakable floral aroma to these grilled chicken kabab with saffron. Paired with fresh vegetables on skewers and buttery saffron basting, your journey to mastering a classic Persian chicken skewers recipe starts here.

My Story Behind This Joojeh Kabab

The first time I made homemade joojeh kabab was in culinary school, where authentic Middle Eastern cuisine was part of our training.

I was mesmerized by how just a pinch of saffron could elevate the chicken into a dish that felt luxurious yet approachable.

I’ve tested this easy joojeh kabab recipe countless times, tweaking the marinade to ensure the perfect balance of tangy yogurt, bright lemon, and earthy saffron.

Each time I grill these skewers, the sizzle of the juices hitting the grill and the aroma of saffron wafting through the air remind me why I fell in love with cooking. This is my go-to when I want to impress without over-complicating things.

Ingredients for Joojeh Kabab

• 1/2 teaspoon ground saffron
• 1 cup whole-milk yogurt
• 2 tablespoons olive oil
• 1 large onion, sliced
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 3 pounds boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks
• 4 plum tomatoes, halved
• 6 long green peppers, cut into 1 1/2-inch pieces
• 3 tablespoons unsalted butter
• White rice, for serving

How to Make Joojeh Kabab

1. Sprinkle the ground saffron onto 4 ice cubes in a small bowl. Let the ice melt completely, about 35 minutes, to bloom the saffron.
2. In a large bowl, mix the yogurt, olive oil, onion, lemon juice, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 2 tablespoons of the bloomed saffron.
3. Add the chicken chunks to the bowl and toss thoroughly to ensure each piece is well coated.
4. Cover the bowl and refrigerate for at least 6 hours or up to overnight to allow the flavors to infuse fully.
5. Reserve the remaining bloomed saffron, covered, at room temperature or in the refrigerator until ready to use.
6. Prepare a grill for medium-high heat. While the grill heats, thread the tomato halves and green pepper pieces alternately onto metal skewers, seasoning with salt and pepper. Thread the marinated chicken onto separate skewers.
7. Melt the butter in a small saucepan over medium heat and stir in the remaining saffron, discarding any undissolved saffron particles.
8. Place the chicken skewers and vegetable skewers on the hot grill. Cook for 5 to 7 minutes, brushing with saffron butter and turning occasionally to prevent sticking.
9. Flip the skewers and continue grilling for another 10 to 12 minutes, or until the chicken is cooked through and the vegetables are lightly charred.
10. Serve the skewers hot over a bed of white rice, and drizzle any extra saffron butter over the top for added flavor.

My Chef Tips for the Best Joojeh Kabab

• Bloom saffron properly: Always dissolve saffron in ice water to release its full flavor and vibrant color.
• Marinate for maximum flavor: Give the chicken plenty of time to soak in the marinade—6 to 12 hours is ideal.
• Don’t overcook: Chicken breast can dry out quickly, so keep an eye on doneness. Aim for an internal temperature of 165°F.
• Use metal skewers: They conduct heat, helping the meat cook evenly from the inside out.
• Prep ahead: Marinate the chicken and prep the skewers the night before to cut down on day-of cooking time.
• Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in the oven or a skillet to retain moisture.

Joojeh Kabab FAQs

What type of chicken works best for joojeh kabab?

I recommend boneless chicken thighs for their juiciness and flavor, but chicken breasts will work too if you prefer a leaner option. Just be cautious about overcooking!

Can I make this joojeh kabab in an oven?

Yes, you can! Use a broiler to mimic the high heat of grilling. Place the skewers on a foil-lined baking sheet under the broiler, flipping halfway through cooking.

What does saffron add to this recipe?

Saffron gives the chicken its golden color and a distinct floral, earthy aroma that’s iconic in Persian cuisine.

How can I make this recipe healthier?

Use low-fat yogurt for the marinade and lean chicken breast. Pair with a side of quinoa or steamed veggies instead of rice.

What are the nutrition facts for this dish?

This joojeh kabab is approximately 373 calories per serving, with 16g of fat, 20g of carbs, and 37g of protein.

Ready to Make This Joojeh Kabab?

This recipe is your new go-to for impressing with minimal effort. The tender chicken, perfectly charred vegetables, and saffron butter make each bite unforgettable. Whether it’s a weeknight family meal or a weekend gathering, you’ll find yourself coming back to this dish time and again.

What’s your favorite way to serve joojeh kabab? Let me know in the comments below, and don’t forget to share your results or tag me on social media. Happy grilling!