Ingredients
For The Chicken:
cut into 1 1/2 inch pieces
thinly sliced
For Basting:
melted and cooled
reserved from soaking
Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe
The Spruce Eats (Omid Roustaei)
Serves | Prep | Cook | Total | Shares |
---|---|---|---|---|
6 | 20 min | 10 min | 750 min | 2 |
Joojeh Kabob is a traditional Persian chicken kebab. Chicken breasts are marinated with saffron, yogurt, onions, lime juice, then threaded on skewers and grilled.
dinnerlunch
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Recommended Equipment
Large bowl
Small bowl
Mortar and pestle
Medium bowl
Grill
Metal or wooden skewers
Platter or baking sheet
Instructions
Prepare Chicken
Gather the ingredients.
Using a smooth mortar and pestle , grind the saffron threads to a fine powder.
1 teaspoon Saffron Threads
Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
6 tablespoon Warm Water
Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron’s bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
2.5 pound Boneless, Skinless Chicken Thighs Or Breast cut into 1 1/2 inch pieces2 tablespoon Saffron Water reserved from soaking
Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
1 cup Plain Yogurt 1 medium Onion thinly sliced0.25 cup Freshly Squeezed Lime Juice 2 tablespoon Olive Oil 1.5 teaspoon Kosher Salt 0.5 teaspoon Freshly Ground Black Pepper
Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
Make Kebab
Gather the ingredients. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
Push the chicken pieces onto metal or previously soaked wooden skewers . The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
In a small bowl, combine the melted butter , the remaining 2 tablespoons of saffron water, and the lime juice.
1 tablespoon Unsalted Butter melted and cooled2 tablespoon Saffron Water reserved from soaking2 tablespoon Freshly Squeezed Lime Juice
Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.
Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe
The Spruce Eats (Omid Roustaei)
Serves | Prep | Cook | Total | Shares |
---|---|---|---|---|
6 | 20 min | 10 min | 750 min | 2 |
Joojeh Kabob is a traditional Persian chicken kebab. Chicken breasts are marinated with saffron, yogurt, onions, lime juice, then threaded on skewers and grilled.
dinnerlunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Large bowl
Small bowl
Mortar and pestle
Medium bowl
Grill
Metal or wooden skewers
Platter or baking sheet
Ingredients
For The Chicken:
cut into 1 1/2 inch pieces
thinly sliced
For Basting:
melted and cooled
reserved from soaking
Instructions
Prepare Chicken
Gather the ingredients.
Using a smooth mortar and pestle , grind the saffron threads to a fine powder.
1 teaspoon Saffron Threads
Stir the saffron powder and water together in a small bowl. Set aside to bloom, about 5 minutes.
6 tablespoon Warm Water
Combine the chicken and 4 tablespoons of the saffron water in a large bowl. Toss to coat, cover, and refrigerate for 1 hour. The chicken will infuse with saffron’s bright yellow-orange color, aroma, and flavor. Reserve the remaining 2 tablespoons of saffron water for basting.
2.5 pound Boneless, Skinless Chicken Thighs Or Breast cut into 1 1/2 inch pieces2 tablespoon Saffron Water reserved from soaking
Combine the yogurt, onion, lime juice, olive oil, salt, and pepper in a medium bowl.
1 cup Plain Yogurt 1 medium Onion thinly sliced0.25 cup Freshly Squeezed Lime Juice 2 tablespoon Olive Oil 1.5 teaspoon Kosher Salt 0.5 teaspoon Freshly Ground Black Pepper
Transfer the yogurt mixture to the bowl with the chicken. Toss to coat. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
Make Kebab
Gather the ingredients. Prepare a medium (350 F to 375 F) gas or charcoal grill fire.
Push the chicken pieces onto metal or previously soaked wooden skewers . The number of pieces on each skewer will depend on the length of your skewer. A good rule of thumb is to make sure the chicken pieces are not overcrowded on the skewer while also leaving some space at either end of the skewer.
Place the skewers on a large platter or a baking sheet. Gently tap the skewers against the tray to shake off any excess marinade. Discard the remaining marinade to avoid any risk of food contamination.
In a small bowl, combine the melted butter , the remaining 2 tablespoons of saffron water, and the lime juice.
1 tablespoon Unsalted Butter melted and cooled2 tablespoon Saffron Water reserved from soaking2 tablespoon Freshly Squeezed Lime Juice
Grill the kebabs, basting frequently, until charred in places and the internal temperature reaches 165 F, 4 to 5 minutes per side. Grilling time will vary slightly depending on the temperature and strength of your grill. Let rest 5 minutes before serving.