Joojeh Kabab Saffron

Saffron Chicken Kebab

⏱ Prep Time 4 hours

📈 Difficulty Easy

👥 Servings

Tender chunks of chicken marinated in saffron, yogurt, and lemon, grilled over charcoal until juicy with slightly charred edges, the quintessential Persian grilled chicken.

Nutrition & Info

Protein 21.2g

Carbs 34.5g

Fat 18.2g

Protein Carbs Fat

Dietary

gluten-free

Ingredients

1kg chicken thighs, cubed
1 cup plain yogurt
1 large onion, grated
1/2 tsp saffron, dissolved in 2 tbsp hot water
3 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp butter, melted
Grilled tomatoes for serving
Saffron rice for serving

Instructions

1
Mix yogurt, grated onion, saffron water, lemon juice, olive oil, salt, and pepper to create a marinade, then coat the chicken pieces and refrigerate for at least 3 hours or overnight.
2
Thread the marinated chicken onto flat skewers, leaving small gaps between pieces to ensure even cooking.
3
Grill over hot charcoal or under a broiler, turning every few minutes and basting with melted butter, for about 12 to 15 minutes until charred on the edges and cooked through.
4
Serve immediately on a bed of saffron-scented basmati rice with grilled tomatoes, a squeeze of fresh lemon, and sumac sprinkled on top.

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Did You Know?

The secret to authentic joojeh kabab is using bone-in chicken for more flavor, and Iranian grill masters say the chicken should be cooked so the outside is kissed by fire while the inside stays juicy.