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 Spanish pinchos morunos 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 will take 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 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.
- A 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 Recipe Persian Saffron Chicken Skewers
Ingredients
- ⅛-¼ teaspoon Saffron Strands Around 0.25g
- 2 tablespoon Luke Warm Water
- 2 Chicken Breasts 350-400g or 12-14oz Total
- 1 Medium Onion 150g
- 1 tablespoon Olive Oil for the marinade
- 2 tablespoon Lemon Juice
- 75 ml Greek Yoghurt ⅓ Cup
- 10-12 Black Peppercorns
- ½ teaspoon Coarse Salt
- 2 tablespoon Olive Oil to be used just before cooking
Instructions
- Grind the saffron in a pestle and mortar, then pour over the warm water and allow it to sit whilst you prepare the chicken.
- Cut the chicken breasts into 20-25mm (¾-1") chunks
- Check that the water soaking the saffron has cooled a little, then pour it over the chicken massaging it into the meat and allow it to sit for 15 minutes whilst you prepare the rest of the marinade. Be sure to scrape out all of the saffron, it's pricy stuff!
- Grate the onion, then wrap it in a clean tea towel, squeeze out as much moisture as you can and add it to a bowl.
- Add the lemon juice, olive oil (1 Tablespoon) and yoghurt to the onion.
- By now the chicken should have been sitting for 15 minutes and started to take on a lovely colour, add the chicken to the yoghurt.
- Place the salt and black pepper in the pestle and mortar and give it a good grind, don't worry about it being wet, this will help get the rest of the saffron from it. Add this ground mix to the yoghurt and chciken give it a good stir. Cover it with cling film and allow it to marinate for up to 24 hours. Try to give it at least 2 hours!
- Once the chicken has been marinated remove it from the fridge 20-30 minutes before you cook, this is also a good time to soak your skewers if you are using bamboo skewers.
- Remove the chicken from the marinade and scrape off any big bits of onion, then thread the chicken onto skewers and set aside.
- Before grilling the chicken, stir 2 extra tablespoons of olive oil through the marinade.
- Heat a griddle pan over a high heat and cook the skewers for 7-8 minutes flipping every minute or two, brushing with the marinade as you go. Check that the chicken has reached 73°C or 165°F before serving.
