Name: Persian Chicken Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Persian
Ingredients: 1 1/2 lbs boneless chicken thighs or breasts, cut into chunks; 1/2 cup plain yogurt; 1 onion, grated or thinly sliced; 1/4 cup fresh lemon juice; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/2 teaspoon ground saffron, bloomed in 2 tablespoons warm water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric (optional); 2 tablespoons melted butter (for basting)

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Persian Chicken Kabobs, also known as Joojeh Kabob, are a staple of Persian cuisine, known for their bright saffron color, tender texture, and fragrant citrusy aroma. I love how each bite of these grilled chicken skewers is bursting with flavor, thanks to a simple but powerful marinade of saffron, lemon, and yogurt. Whether I’m cooking over charcoal or using a stovetop grill, this dish brings a taste of Iran straight to my kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s both incredibly flavorful and beautifully simple. The yogurt marinade makes the chicken juicy and tender, while saffron and lemon bring in a unique aroma and tang that elevate the whole dish. It’s a crowd-pleaser every time I make it—perfect for family dinners, backyard barbecues, or festive occasions. I also love how well it pairs with rice, flatbread, or grilled vegetables. Persian Chicken Kabobs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken thighs or breasts (cut into chunks)
Plain yogurt
Onion (grated or sliced)
Lemon juice
Olive oil
Garlic (minced)
Ground saffron (bloomed in warm water)
Salt
Black pepper
Turmeric (optional, for added color and warmth)
Butter (for basting)

Directions

I start by preparing the saffron by grinding it and blooming it in 2 tablespoons of warm water. This releases its full flavor and color.
In a large bowl, I combine yogurt, lemon juice, olive oil, garlic, grated onion, salt, pepper, turmeric, and the bloomed saffron.
I add the chicken pieces to the marinade, stirring to coat them completely.
I cover the bowl and refrigerate for at least 4 hours, but I usually let it marinate overnight for maximum flavor.
When I’m ready to cook, I thread the chicken pieces onto skewers, shaking off any excess marinade.
I preheat my grill to medium-high heat and oil the grates to prevent sticking.
I grill the kabobs for about 4–5 minutes per side, basting with melted butter as they cook, until the chicken is cooked through and lightly charred.
I let the kabobs rest for a few minutes before serving, usually with rice or flatbread on the side.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prepare (excluding marinating time), 4–12 hours to marinate, and about 15 minutes to cook.

Variations

Sometimes I use bone-in chicken pieces for more flavor, adjusting the grilling time accordingly. If I want a smokier profile, I grill over charcoal instead of gas. I’ve also added a pinch of paprika or chili flakes for mild heat. When I don’t have saffron, I substitute with turmeric and a bit of lemon zest—it’s not the same, but it still tastes great.

Storage/Reheating

I store leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, I wrap them in foil and warm them in the oven at 300°F for about 10–12 minutes, or until heated through. I’ve also reheated them in a covered skillet with a splash of water to keep them moist. Persian Chicken Kabobs

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve used both. Chicken thighs stay juicier, but chicken breast works well too if I don’t overcook it.

Do I have to use saffron?

Saffron is traditional and gives these kabobs their signature flavor and color. If I don’t have it, I use a pinch of turmeric and lemon zest as a substitute.

Can I cook these in the oven?

Yes, I’ve baked them at 425°F on a wire rack for about 20–25 minutes, flipping halfway through and broiling for the last few minutes for some char.

What should I serve with Persian Chicken Kabobs?

I usually serve them with saffron rice, grilled tomatoes, fresh herbs, and flatbread. A cucumber yogurt dip or Shirazi salad also pairs beautifully.

Can I freeze the marinated chicken?

Yes, I’ve frozen the chicken in the marinade for up to 2 months. I thaw it in the fridge overnight before grilling.

Conclusion

Persian Chicken Kabobs are one of my all-time favorite dishes. They’re tender, aromatic, and packed with flavor from the saffron and citrus marinade. Whether I’m grilling them outdoors or making them in my kitchen, they always bring a taste of Persian hospitality to the table—and they never last long once served.