Joojeh Kabab (Persian Chicken Kebab)

Joojeh (or Jujeh) Kabab is a classic grilled chicken kebab dish, famous for succulent chicken pieces marinated in a blend of Persian spices, saffron, and yogurt, then grilled to perfection over an open flame.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Joojeh Kebab?
• Recipe Tips From the Chef
• What to Serve with Joojeh Kabab?
• Recipe FAQs
• Related Recipes
• Joojeh Kabab (Persian Chicken Kebab)

This Iranian Chicken Kabab is perfect for any occasion, whether you're hosting a backyard BBQ or looking for a quick and easy weeknight dinner.

Pair it with a side of saffron and butter rice, Turkish Potato Salad (No Mayo), or my buttery Turkish Rice Pilaf (Sehriyeli Pilav).

Add a refreshing bowl of salad such as Persian Shirazi Salad or a creamy dip such as Kashk e Bademjan - Persian Eggplant Dip, and some flatbread (we love it with Middle Eastern Lavash Bread) to scoop up the chicken and rice, and turn it into a feast.

Why This Recipe Works?

• Marinating the chicken adds flavor and tenderness to the meat. The marinade typically consists of yogurt, lemon juice, saffron, and a variety of spices. The yogurt acts as a tenderizer, while the lemon juice and saffron impart a tangy and aromatic flavor to the chicken.

• The use of skewers for grilling the chicken allows for even cooking and ensures that the meat remains moist and tender.

• Grilling over an open flame adds a depth of flavor that cannot be achieved with other cooking methods. The heat from the fire caramelizes the chicken, creating a crispy exterior while keeping the inside juicy and flavorful.

• All of these factors work together to create a deliciously tender and flavorful grilled chicken dish that is perfect for any occasion.

• Also, these Persian Chicken Kababs are freezer-friendly, so you can keep them in the freezer for up to 3 months!

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Chicken - I prefer using skinless & boneless chicken thighs for kebabs but chicken breast works perfectly too. You can also use frozen chicken if that's what you have in hand. Make sure you defrost them overnight before marinating them.

• Saffron milk - You need to bloom saffron threads before using them. Traditionally, they are ground in a mortar and pestle before being mixed with milk. However, I prefer mine to have a milder taste, so I leave them whole before soaking them in milk. You can buy saffron threads from most of the major supermarkets as well as online from Amazon.

• Olive oil - I use cooking olive oil instead of extra virgin olive oil for the marinade. It adds flavor to the meat and keeps it moist.

• Yogurt - It is an important ingredient in the Joojeh Kabab marinade as it acts as a natural tenderizer, adds a tangy flavor, and helps keep the chicken moist during grilling. You can also use milk, as I do in my Turkish Chicken Shish Kebab and Lamb Shish Kebab recipes.

• Onions - They are a crucial ingredient in the Joojeh Kabab marinade, providing both flavor and texture to the dish. Onions add a slightly sweet and savory flavor, help to tenderize the chicken, and create a delicious charred flavor when grilled. Both grated and thinly sliced onions work great with this recipe.

How to Make Joojeh Kebab?

Marinate the Chicken

To marinate the chicken, start by blooming the saffron. Take a few threads of saffron and soak them in a small amount of warm milk for at least 10 minutes. To prepare the marinade, mix bloomed saffron, yogurt, lemon juice, olive oil, salt, and chili in a bowl.

Stir in the thinly sliced onions, and mix well.

Add the chicken pieces to the bowl and mix well to ensure all pieces are coated. 

Cover the bowl with a lid or plastic wrap and refrigerate for a minimum of 2 hours, preferably overnight, to allow the chicken to absorb the flavors. Don't let them marinate for more than 24 hours, as the acid in the marinade will destroy the texture of the meat.

Cook the Jujeh Kebabs

Allow the marinated chicken to come to room temperature, and then thread them onto bamboo or metal skewers. 

If you want to use bamboo skewers, soak them in the water beforehand for 30 minutes so that they don't burn.

The best way to cook Iranian chicken kababs is by grilling them on the BBQ. Alternatively, you can use your oven grill or a skillet to cook them. Ensure that the BBQ grill is sufficiently heated before placing the Joojeh kebabs on it for cooking.

Grill the kebabs for around 12-14 minutes, or until the internal temperature of the meat reaches 74 °C (165 °F).

To cook the Joojeh Kababs in the oven, preheat the oven grill to 210°C (410°F) and place the chicken skewers on a tray lined with tin foil.

Bake for 15 minutes or until the internal temperature reaches 74°C (165°F). 

The cooking time may vary depending on the size of the chicken cubes and the heat of your BBQ/oven. 

Recipe Tips From the Chef

• Chicken thighs are more flavorful and juicier than chicken breasts, which can become dry and tough when grilled if overcooked.

• For the best flavor, marinate the chicken overnight or for at least 2 hours before grilling.

• Don't let the chicken marinate for more than 24 hours as the acid in the marinade will destroy the texture of the meat.

• Yogurt helps to tenderize the chicken and add flavor. Be sure to use plain, full-fat yogurt for the best results.

• Allow the marinated chicken to come to room temperature before threading and cooking them.

• Make sure to space out the meat pieces on the skewers to ensure even cooking, as overcrowding may result in unevenly cooked pieces.

• Overcooking the chicken can result in dry and tough kababs. Cook them until the internal temperature reaches 165°F (74°C) and use a meat thermometer to ensure accuracy.

• The cooking time may vary on the size of the chicken cubes and the heat of your BBQ/oven. 

• Soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.

What to Serve with Joojeh Kabab?

Joojeh Kabab is a delicious and versatile dish that you can serve with a variety of sides and accompaniments. Here are some popular options:

• Rice - Joojeh Kabab pairs perfectly with Persian-style steamed basmati rice, also known as chelo. You can also try serving it with Lebanese Rice Pilaf with Vermicelli or Bulgur Pilavi (Turkish Bulgur Rice Pilaf).

• Salad - A fresh and crisp salad is a great way to balance the rich and flavorful kababs. Try it with a bowl of Cucumber Tomato Feta Cheese Salad, or simply serve it with a bowl of zingy Zeytoon Parvardeh - Persian Marinated Olive.

• Grilled vegetables - Grilled vegetables such as bell peppers, onions, tomatoes, and eggplant are a great complement to the kababs. You can grill them alongside the chicken or separately.

• Yogurt - A dollop of creamy yogurt on the side is a classic accompaniment to Joojeh Kabab. You can also serve it with Cacik(Turkish Yogurt Dip) or Onion Raita for extra flavor.

• Bread - Warm and fluffy bread like naan, lavash, taboon, or pita is perfect for scooping up the juicy chicken and soaking up any extra marinade or sauce.

• Potatoes - Try these juicy Joojeh Kababs with Batata Harra (Lebanese Potatoes) to spice up your meal!

Recipe FAQs

Related Recipes

Here are some more delicious kebab recipes you can try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this deliciously tender Persian Chicken Kebab dish "Joojeh" as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!