Joojeh Kabab (Persian Saffron Chicken Kebabs)

🧂 Ingredients

• 800 g Boneless, skinless chicken thighs(cut into 1.5-inch cubes)
• 1 medium Yellow onion(finely grated (about 1/4 cup))
• 0.5 g Saffron threads(about 1/4 teaspoon, crushed)
• 2 tablespoons Hot water(for blooming saffron)
• 60 ml Fresh lemon juice(about 1/4 cup)
• 100 g Plain yogurt(full-fat recommended, about 1/2 cup)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper(freshly ground)
• 30 g Unsalted butter(melted, for basting)
• 8-10 Metal or wooden skewers(if using wooden, soak in water for 30 minutes prior to use)

👨‍🍳 Instructions

1. 1

   Bloom the saffron: Place the crushed saffron threads in a small heatproof bowl. Pour the 2 tablespoons of hot water over the saffron. Stir gently and let it steep for at least 10 minutes to release its color and aroma. The water should turn a deep golden-orange.

   ⏱️ 10 minutes
2. 2

   Prepare the marinade: In a large bowl, combine the grated onion, bloomed saffron (including the water), lemon juice, yogurt, olive oil, salt, and black pepper. Whisk until well combined and smooth.

   ⏱️ 5 minutes
3. 3

   Marinate the chicken: Add the cubed chicken thighs to the marinade. Toss thoroughly to ensure each piece is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for maximum flavor infusion. The longer it marinates, the more tender and flavorful the chicken will become.

   ⏱️ 6-24 hours
4. 4

   Prepare for grilling: Remove the chicken from the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking. Aim for about 4-5 pieces per skewer.

   ⏱️ 10 minutes
5. 5

   Grill the kebabs: Preheat your grill to medium-high heat. Aim for a temperature of approximately 200-230°C (400-450°F). Clean and lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill. Grill for 6-7 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 74°C (165°F).

   ⏱️ 12-15 minutes
6. 6

   Baste and finish: During the last few minutes of grilling, brush the chicken generously with the melted butter. This adds a beautiful sheen and extra richness. Remove the kebabs from the grill once cooked.

   ⏱️ 2-3 minutes
7. 7

   Serve: Let the kebabs rest for a couple of minutes before serving. Joojeh Kabab is traditionally served hot with Persian rice (chelow or polo), grilled tomatoes, and a side of yogurt or salad.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the best color and flavor, use good quality saffron threads.
• ✓Don't overcrowd the skewers; this allows the chicken to cook evenly and develop a nice sear.
• ✓Grilling tomatoes alongside the chicken adds a lovely smoky sweetness to the meal.
• ✓If you don't have a grill, you can cook these under a broiler or in a very hot oven (230°C/450°F) on a baking sheet, turning halfway through.

🔄 Variations

• Use bone-in chicken pieces for a richer flavor, though cooking time will increase.
• Sprinkle with sumac just before serving for a tangy, lemony kick.
• Add chunks of bell pepper or onion between the chicken pieces on the skewers for a vegetable medley.

🥗 Nutrition

Per serving