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Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe

Ingredients

For The Chicken:
Saffron Threads
1 teaspoon Saffron Threads
Warm Water
6 tablespoon Warm Water
Boneless, Skinless Chicken Thighs Or Breast
2.5 pound Boneless, Skinless Chicken Thighs Or Breast
cut into 1 1/2 inch pieces
Plain Yogurt
1 cup Plain Yogurt
Onion
1 medium Onion
thinly sliced
Freshly Squeezed Lime Juice
0.25 cup Freshly Squeezed Lime Juice
Olive Oil
2 tablespoon Olive Oil
Kosher Salt
1.5 teaspoon Kosher Salt
Freshly Ground Black Pepper
0.5 teaspoon Freshly Ground Black Pepper
For Basting:
Unsalted Butter
1 tablespoon Unsalted Butter
melted and cooled
Saffron Water
2 tablespoon Saffron Water
reserved from soaking
Freshly Squeezed Lime Juice
2 tablespoon Freshly Squeezed Lime Juice

Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe

The Spruce Eats (Omid Roustaei)

ServesPrepCookTotalShares
620 min10 min750 min2

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

Large bowl

Small bowl

Small bowl

Mortar and pestle

Mortar and pestle

Medium bowl

Medium bowl

Grill

Grill

Metal or wooden skewers

Metal or wooden skewers

Platter or baking sheet

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 pieces
  • 2 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 sliced
  • 0.25 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 cooled
  • 2 tablespoon Saffron Water
    reserved from soaking
  • 2 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

Joojeh Kabob (Yogurt Saffron Chicken Kebabs) Recipe

The Spruce Eats (Omid Roustaei)

ServesPrepCookTotalShares
620 min10 min750 min2

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

Large bowl

Small bowl

Small bowl

Mortar and pestle

Mortar and pestle

Medium bowl

Medium bowl

Grill

Grill

Metal or wooden skewers

Metal or wooden skewers

Platter or baking sheet

Platter or baking sheet


Ingredients

For The Chicken:
Saffron Threads
1 teaspoon Saffron Threads
Warm Water
6 tablespoon Warm Water
Boneless, Skinless Chicken Thighs Or Breast
2.5 pound Boneless, Skinless Chicken Thighs Or Breast
cut into 1 1/2 inch pieces
Plain Yogurt
1 cup Plain Yogurt
Onion
1 medium Onion
thinly sliced
Freshly Squeezed Lime Juice
0.25 cup Freshly Squeezed Lime Juice
Olive Oil
2 tablespoon Olive Oil
Kosher Salt
1.5 teaspoon Kosher Salt
Freshly Ground Black Pepper
0.5 teaspoon Freshly Ground Black Pepper
For Basting:
Unsalted Butter
1 tablespoon Unsalted Butter
melted and cooled
Saffron Water
2 tablespoon Saffron Water
reserved from soaking
Freshly Squeezed Lime Juice
2 tablespoon Freshly Squeezed Lime Juice

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 pieces
  • 2 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 sliced
  • 0.25 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 cooled
  • 2 tablespoon Saffron Water
    reserved from soaking
  • 2 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.