Joojeh Kabab

Nutrition · per serving

Steps

1. 1

   Bloom the saffron for the marinade and basting: mix 0.25 g ground saffron with 15 ml hot water in one small bowl, and 0.05 g ground saffron with 5 ml hot water in another. Let both sit for 5 minutes so the color and aroma fully release.

   0.25 g saffron threads, finely ground15 ml hot water0.05 g pinch of saffron threads, finely ground5 ml hot water
2. 2

   Make the marinade by combining the yogurt, grated onion, 20 ml lemon juice, olive oil, bloomed saffron, salt, and black pepper in a bowl. Add the chicken and mix until every piece is evenly coated. Let it marinate for 10 minutes at room temperature while you heat a charcoal grill or a ridged grill pan to high. A short marinade is enough here because the onion, yogurt, and lemon act quickly on thigh meat.

   80 g plain full-fat Greek yogurt60 g small onion, finely grated20 ml lemon juice15 ml olive oil0.25 g saffron threads, finely ground15 ml hot water6 g fine salt1 g black pepper500 g boneless chicken thighs, cut into 4 cm chunks
3. 3

   Thread the marinated chicken onto skewers, packing the pieces fairly snugly but not crushing them; this helps keep the meat juicy. Lightly oil the grill grates or pan so the yogurt marinade does not stick and scorch.

   500 g boneless chicken thighs, cut into 4 cm chunks5 ml neutral oil for grates or pan
4. 4

   Make the basting butter by melting the butter gently and stirring in the 10 ml lemon juice and the second portion of bloomed saffron. Keep it warm but not browned.

   25 g unsalted butter10 ml lemon juice0.05 g pinch of saffron threads, finely ground5 ml hot water
5. 5

   Grill the skewers over high heat for 10 to 12 minutes total, turning every 2 to 3 minutes for even color. Brush with the saffron butter during the last 4 minutes of cooking. The chicken is done when lightly charred in spots, glossy from the butter, and the thickest pieces reach 74°C at the center.

   500 g boneless chicken thighs, cut into 4 cm chunks25 g unsalted butter10 ml lemon juice0.05 g pinch of saffron threads, finely ground5 ml hot water
6. 6

   Rest the skewers for 3 minutes so the juices settle, then serve immediately with lemon wedges for squeezing over the top.

   2 wedges lemon wedges

Origin & History

Joojeh Kabab is one of Iran's best-loved grilled dishes, traditionally made with saffron-marinated chicken cooked over charcoal. It became especially popular in the 20th century as chicken became more widely available, and today it is a staple at homes, restaurants, and outdoor gatherings across Iran.