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Persian Chicken Kabobs

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Persian Chicken Kabobs (Joojeh Kabob) are succulent, saffron-infused grilled chicken skewers marinated in yogurt, lemon juice, garlic, and onions. Juicy, aromatic, and full of flavor, they’re a Persian classic perfect for grilling season.

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)

Instructions

  1. Grind saffron and bloom it in 2 tablespoons of warm water; set aside.
  2. In a large bowl, combine yogurt, lemon juice, olive oil, garlic, onion, salt, pepper, turmeric (if using), and bloomed saffron.
  3. Add chicken pieces and mix until fully coated. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
  4. Preheat grill to medium-high and oil the grates.
  5. Thread marinated chicken onto skewers, shaking off excess marinade.
  6. Grill kabobs for 4–5 minutes per side, basting occasionally with melted butter, until chicken is cooked through and lightly charred.
  7. Remove from grill and let rest a few minutes before serving.

Notes

  • For extra flavor, use bone-in chicken or grill over charcoal.
  • Substitute saffron with turmeric and lemon zest if needed.
  • Pairs well with saffron rice, grilled tomatoes, flatbread, and yogurt dips.
  • Marinated chicken can be frozen for up to 2 months.
  • To cook in oven: bake at 425°F for 20–25 minutes, flip halfway, broil to finish.

Nutrition

Find it online: https://recipesbyliza.com/persian-chicken-kabobs/