Joojeh Kabob Persian Saffron Chicken Skewers

Joojeh kabob are skewers of chicken that have been marinated in saffron, onion and yoghurt before being quickly cooked on a hot griddle pan.

This wonderful Persian dish takes some planning because a long marination makes this dish, but preparation takes just 20-25 minutes and cooking is done and dusted in under 10 minutes!

Persian Saffron Chicken Kebabs

Whether you call them kebabs, kabobs, kababs, skewers or plain old stiff on sticks, there is just something special about cooking and eating food that has been cooked on a skewer.

I have lots of examples on my website that range from Greek chicken souvlaki to Indonesian-influenced pork satay and Indian-influenced chicken tikka skewers to my Lebanese-influenced beef kofta kebabs.

My latest thing to stick on a stick hails from Persia, and more often than not Iran. Joojeh kabob are indulgent saffron and yoghurt-marinated chicken skewers.

Yes, saffron is pricy but the rest of the dish is remarkably cheap and we all deserve a treat now and then.

It has an unmistakable sweet flavour with some slightly bitter tones and a magic floral vibe running through it. It also gives these Persian chicken kebabs the most incredible colour.

Despite the long “headline” prep/cook time for this recipe it is easy to make and almost all of the time for this dish is the marinade time. Preparation will take around 20-25 minutes and cooking is dine in less than 10 minutes.

Frequently Asked Questions

Do I have to leave the chicken in the marinade?

Yes, and the longer you leave it the better the flavour and the texture of the chicken becomes.

I usually try and marinate the chicken overnight, but you really need at least 2 hours.

Can I use chicken thighs?

Yes, this recipe is wonderful with chicken thigh meat, but it is much more difficult to get evenly-sized chunks without wasting some meat.

Can I cook these in advance?

Cooking these kebabs and reheating them is not the best option, they will be edible, but you do run the risk of the chicken being very dry.

Saffron is expensive, is there a substitute?

No, saffron has a unique sweet, almost floral flavour, do not skimp on poor quality or cheap imitation saffron because it will not taste the same!

Can I cook these on a BBQ?

Yes, these kebabs are fantastic cooked on the BBQ, cook them over direct heat for 2-3 minutes per side. You are better off using metal skewers if you are using a BBQ.

Serving Suggestions

I have served my joojeh kabob with some simple flatbreads, lemon wedges and a simple chunky Shirazi salad.

Traditionally they are served with flatbreads or rice, and in Iran it would often be plain rice cooked until it forms a crust (tahdig) on the base. Grilled tomatoes and peppers are also a common side with delicious kebabs.

I would probably add something a little more to the rice, something like this Persian jewelled rice would be ideal.

These saffron chicken kebabs are also superb with a classic tabbouleh salad or even Cypriot pourgouri.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Griddle pan.
• Pastry brush.
• Small saucepan or a microwave to melt butter.
• Chopping board.
• Kitchen knife.
• Grater.
• Pestle and mortar.
• A combination of weighing scales, measuring jug, cups and spoons.
• Skewers, I prefer bamboo skewers.
• Mixing bowls and cling film.
• Quick read meat thermometer (optional).

Joojeh Kabob Step-by-Step Photos.

1. Grind the saffron in a pestle and mortar, add some lukewarm water, grind it again, and allow it to cool whilst you chop the chicken.
   
2. Pour the cooled saffron water over the cubed chicken pieces, ensure the chicken is covered in the marinade and allow it to sit for 15 minutes whilst you prepare the rest of the marinade.
   
3. Grate the onion, squeeze out any moisture, and then add it to a bowl with the yoghurt, olive oil and lemon juice, then mix.
   
4. Add the saffron chicken to the yoghurt mix.
   
5. Grind the salt and pepper in the pestle and mortar, don’t bother washing it from earlier, this will help get all of the saffron out of it.
   
6. Add the ground salt and pepper to the chicken mix and combine well, allow to marinate for 24 hours, or at least 2 hours.
   
7. Thread the marinated saffron chicken onto soaked bamboo skewers.
   
8. Add a little oil to the remaining marinade to loosen it up a little.
   
9. Heat a griddle pan over the hottest heat, and cook the skewers for 7-8 minutes flipping a couple of times, once flipped brush a little of the marinade on, and keep flipping and marinading until the chicken is cooked through. (73°C or 165°F) Serve on a flatbread with your favourite salad.