published Jun 09, 2021, updated Aug 16, 2024 This recipe for joojeh kabob, a Persian recipe, is one of my favorites for summertime grilling. With a quick yogurt marinade, these kabobs are moist, succulent, and dripping with flavor! The chicken kabob marinade should be given at least 45 minutes to work, but your meal will be even more delicious if you allow it to marinate overnight, giving the flavors time to develop, blend, and fully season the meat. Bright red saffron gives the yogurt chicken a brilliant, appetizing hue, along with a subtle sweetness that’s absolutely intoxicating. It’s one of my favorite ingredients to work with, and it pops up frequently in Persian cuisine: grilled saffron chicken, saffron and apricot rice, and eggplant stew are three delicious examples. I enjoy a joojeh kabob with some kind of warm, fresh bread like pita or lavash. Persian cucumber salad and lubia polo are great sides for keeping the meal authentic. Here, I made a quick pearl couscous salad with sauteed vegetables.
Recommended Tools
Mortar & Pestle – It’s easiest to grind saffron with a mortar and pestle. Box Grater – Use some kind of grater to break down the onion as finely as possible. Skewers – Long, metal skewers are preferred. Bamboo skewers are fine but must be soaked before use to keep them from burning on the grill.
Storing and Reheating
Slide leftover joojeh kabob off the skewer and refrigerate for up to 4 days. Reheat the cubed chicken by arranging it on a baking sheet and baking at 350 degrees F until warmed through. When a pinch of saffron is ground, it usually measures around 1/16 to 1/8 of a teaspoon. The exact amount can vary slightly depending on how tightly the saffron threads are packed. Grinding saffron helps release its full flavor and color, making even a small quantity effective.
Cubed Chicken Breast – If I don’t use chicken breast, I’ll use tenders, strips or thigh meat. The marinade and seasonings for this yogurt chicken apply well to lamb, beef, and turkey as well, if you were interested in trying a different protein. Plain Yogurt – Yogurt is the base of the chicken kabob marinade — it moistens, flavors, and tenderizes the meat. You can use plain regular or Greek yogurt. Saffron – There really is no substitute for saffron — a floral, honey-like sweetness with a touch of peppery earthiness. It’s integral to this joojeh kabob recipe! Parsley – A common ingredient in Persian cooking, parsley gives the dish a lighter, peppery flavor. Chervil is the best substitute, and basil is a close third. Sumac – This warm, lemony seasoning adds zest and vibrance to a number of Middle Eastern and Mediterranean dishes. It’s present in my za’atar, baharat, Turkish, and shawarma spice blends. A true jack of all trades! Substitute with lemon zest, if you must, but try to find the real thing if at all possible. Onion – Feel free to use white or red onion instead of yellow. Garlic – Opt for fresh or jarred garlic, if possible. Powdered isn’t very effective in the chicken kabob marinade.
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