Joojeh Kabob (Persian Chicken Kebabs) is a quick, flavorful, and classic dish that brings the vibrant flavors of Persian cuisine straight to your table. Juicy chicken pieces are marinated in a fragrant blend of saffron, lemon juice, yogurt, and olive oil, then grilled until tender and golden.
This dish is a beloved staple in Persian cooking and holds a special place at family gatherings, holidays, and celebrations. It's especially popular during spring and summer, when outdoor grilling is in full swing, but it's just as delicious any time of year. You can prepare it on the grill for a smoky char, in the oven for a convenient weeknight dinner, or even in the air fryer for a quick and easy twist.
Whether you're an experienced cook or making Persian food for the first time, this recipe is approachable, reliable, and turns out beautifully every time.
If you like this recipe, then you will love my Balsamic Chicken Kabobs and Greek Chicken Souvlaki Skewers also.
Why You'll Love This Recipe
- Authentic flavor. Made with saffron, lemon juice, and yogurt, these kebabs deliver the traditional flavor of Persian cuisine, just like at your favorite restaurant. Every bite captures the depth and aroma of classic Iranian flavors.
- Juicy and tender. The yogurt and saffron marinade works its magic by keeping the chicken moist and tender. Each piece of joojeh kabab turns out succulent and bursting with flavor, making it a standout main course.
- Quick and easy to make. With a simple, flavorful marinade and short grilling time, this dish is ready in about 30 minutes once marinated. It's ideal for busy nights, weeknight dinners, or last-minute entertaining.
- Versatile cooking options. Grill outdoors for a smoky char, use an indoor grill pan for convenience, or bake in the oven or air fryer for ease. No matter the method, these kebabs turn out delicious, juicy, and full of authentic flavor.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- How to Make Joojeh Kabob in the Oven
- How to Make Joojeh Kabob in the Air Fryer
- Pro Tip: Marinate as Long as Possible
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- FAQ
- More Chicken Skewer Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this delicious Joojeh Kabob, you will need the following ingredients (see recipe card below for quantities):
- chicken breasts - Boneless and skinless chicken breasts (approximately 6 breasts) cut into 1.5-inch pieces. This will give about 8-10 skewers, with 4-5 pieces of chicken on each skewer. You can also use boneless chicken thighs for a juicier texture.
- saffron - Using a high quality Persian saffron is key for the best flavour and colour. You can use saffron powder or grind down saffron threads into a powder yourself using a mortar and pestle. Grinding the threads into a powder yourself gives the freshest flavour.
- lemon juice - Freshly squeezed lemon juice is best, but bottled lemon juice will work fine too.
- yogurt - Full-fat plain yogurt is best, but you can also use low-fat yogurt or Greek yogurt also.
- olive oil - Use extra virgin olive oil for rich flavor. Avocado oil works as an alternative.
- onions - Yellow or white onions both work well.
- salt - Adjust to taste.
Equipment
You will also need measuring cups and spoons, mixing bowl, wooden or metal skewers, tongs for grilling, and either an grill, indoor grill pan, or oven.
Instructions
Marinate the chicken
In a large mixing bowl, combine chicken, onions, Greek yogurt, olive oil, lemon juice, salt, and saffron powder. Toss well until the chicken is evenly coated in the marinade. Cover the bowl with plastic wrap (or a lid) and refrigerate for at least 1 hour, or overnight for deeper flavor.
Skewer the chicken
Thread the marinated chicken pieces onto skewers, about 4-5 pieces per skewer.
Grill the skewers
Lightly brush olive oil over a grill pan or outdoor grill. Preheat over medium-high heat for 5 minutes until the oil shimmers. Place skewers evenly apart on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F as read on a meat thermometer. Avoid overlapping the skewers to ensure even cooking.
Serve
Transfer the skewers to a plate and serve hot with basmati rice with saffron, grilled tomatoes, and Shirazi salad.
How to Make Joojeh Kabob in the Oven
Arrange the Persian chicken skewers on a baking sheet lined with foil or parchment paper. Roast at 480°F for 12-13 minutes, or until the internal temperature reaches 165°F. For a touch of smoky char, switch the oven to broil on high and cook for an additional 1 minute. Keep a close watch during broiling, as the chicken can brown quickly.
How to Make Joojeh Kabob in the Air Fryer
Skip threading the chicken onto skewers and place about 10 marinated pieces in a single layer in the air fryer basket. Cook at 350°F for 25 minutes, shaking the basket halfway through for even cooking. While you won't achieve the same charred grill marks as grilling, the chicken turns out incredibly tender, juicy, and full of flavor.
Pro Tip: Marinate as Long as Possible
It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. However, if you are able to let it marinate even longer (4-8 hours), it will deepen the flavor more and make the chicken even more tender.
More Tips and Tricks
- Use fresh saffron. Freshly ground saffron threads release more aroma and vibrant color than pre-ground saffron powder.
- Soak wooden skewers. If using wooden skewers (such as bamboo skewers), soak in water for at least 30 minutes to prevent burning during grilling.
- Preheat your grill. A hot grill ensures beautiful grill marks and a quick sear to lock in juices.
- Don't overcook. Grill until the chicken is just cooked through (internal temp of 165°F as read on a meat thermometer). Overcooking will dry it out.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling skewers for checking doneness. Simply insert halfway inside the meat to get a quick reading so that you never end up with undercooked or overcooked meat.
Recipe Variations
- Bone-in option. Use bone-in chicken pieces for extra flavor. Bone-in chicken takes longer to cook so you will have to adjust the cooking time accordingly.
- Add vegetables. Thread bell peppers, onions, or zucchini onto the skewers for a colorful, complete meal. See our Balsamic Chicken Kabobs for ideas.
- Spicy variation. Add a pinch of cayenne pepper or chili flakes to the marinade for a kick.
Storage
How to Store
Cool completely and store leftovers in an airtight container in the fridge for up to 3 days. I like to unthread the saffron chicken from the skewers for easy reheating.
How to Reheat
Reheat in the oven at 350°F or in an air fryer for a few minutes to restore crispness. You can also reheat unthreaded pieces quickly on a hot skillet or in the microwave.
How to Freeze
Freeze marinated raw chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking.
How to Serve
Jujeh kabob is delicious served on its own with a side of rice or flatbread (such as lavash bread or pita bread), grilled tomatoes, and a fresh herb platter. A tall glass of doogh also goes very well with this.
These are my favorite dishes to serve with these Persian chicken skewers:
FAQ
Joojeh kabob is a classic Persian dish of saffron-marinated chicken grilled to tender perfection. It's one of the most popular items in Persian cuisine, commonly served at restaurants, weddings, and family gatherings. The marinade of saffron, lemon, and yogurt gives the chicken its signature golden color, juicy texture, and fragrant flavor that sets it apart from other grilled chicken recipes.
In Farsi, "Joojeh" translates to "young chicken" or "chick," referring to the tender chicken used for the kebabs. The dish celebrates simple yet bold Persian flavors and is widely beloved in Iranian cuisine.
Joojeh kabob is savory, aromatic, and slightly tangy, with floral saffron and bright lemon as the star flavors. The yogurt in the marinade adds a subtle tang and keeps the chicken incredibly tender. The final flavor is balanced and complex yet not overpowering, making it a crowd-pleaser that pairs beautifully with rice, salad, or flatbread.
Yes! Joojeh kabob is naturally high in protein and can be made with lean chicken breasts or thighs. The saffron, lemon, and yogurt marinade is light and free from heavy oils or breading. Served with rice and vegetables, it makes a balanced and nourishing meal, perfect for a wholesome lunch or dinner without feeling heavy or greasy.
Absolutely! In fact, marinating the chicken ahead of time (up to 24 hours) allows the flavors to develop and the meat to become more tender. Store the marinated chicken in the fridge until ready to grill. It's an excellent dish for meal prep, dinner parties, or summer barbecues where you want to minimize last-minute cooking.
Yes. While grilling adds a smoky char, you can easily cook joojeh kabob on an indoor grill pan, in the oven, or in an air fryer. Each method offers delicious results, though the flavor will slightly differ without the outdoor grill's smokiness. Oven-baking at 400°F or air frying at 375°F for about 12-15 minutes works well.
More Chicken Skewer Recipes
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Recipe
Joojeh Kabob (Persian Chicken Kebabs)
- Total Time: 1 hour 26 minutes
- Yield: 8-10 skewers
- Diet: Gluten Free
Description
Joojeh Kabob (Persian Chicken Kebabs) is a quick, flavorful, and classic dish that brings the vibrant flavors of Persian cuisine straight to your table. Juicy chicken pieces are marinated in a fragrant blend of saffron, lemon juice, yogurt, and olive oil, then grilled until tender and golden. Whether you're an experienced cook or making Persian food for the first time, this recipe is approachable, reliable, and turns out beautifully every time.
Ingredients
- 2 pounds chicken breasts, boneless and skinless, cut into 1.5-inch pieces
- 2 small onions (about 1 ½ cups), chopped
- 1 cup plain yogurt
- ⅓ cup olive oil
- 3 tablespoons lemon juice (juice of 1 lemon)
- ½ teaspoon salt
- ⅛ teaspoon saffron powder
Instructions
- Marinate the chicken. In a large mixing bowl, combine chicken, onions, Greek yogurt, olive oil, lemon juice, salt, and saffron powder. Toss well until the chicken is evenly coated in the marinade. Cover the bowl with plastic wrap (or a lid) and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Skewer the chicken. Thread the marinated chicken pieces onto skewers, about 4-5 pieces per skewer.
- Grill the skewers. Lightly brush olive oil over a grill pan or outdoor grill. Preheat over medium-high heat for 5 minutes until the oil shimmers. Place skewers evenly apart on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F as read on a meat thermometer. Avoid overlapping the skewers to ensure even cooking.
- Serve. Transfer the skewers to a plate and serve hot with basmati rice with saffron, grilled tomatoes, and Shirazi salad.
Notes
Use a digital thermometer: A digital meat thermometer is very useful when grilling skewers for checking doneness. Simply insert halfway inside the meat to get a quick reading so that you never end up with undercooked or overcooked meat.
How to cook in the oven: Arrange the Persian chicken skewers on a baking sheet lined with foil or parchment paper. Roast at 480°F for 12-13 minutes, or until the internal temperature reaches 165°F. For a touch of smoky char, switch the oven to broil on high and cook for an additional 1 minute. Keep a close watch during broiling, as the chicken can brown quickly.
How to cook in the air fryer: Skip threading the chicken onto skewers and place about 10 marinated pieces in a single layer in the air fryer basket. Cook at 350°F for 25 minutes, shaking the basket halfway through for even cooking. While you won't achieve the same charred grill marks as grilling, the chicken turns out incredibly tender, juicy, and full of flavor.
How to store: Cool completely and store leftovers in an airtight container in the fridge for up to 3 days. I like to unthread the saffron chicken from the skewers for easy reheating.
How to reheat: Reheat in the oven at 350°F or in an air fryer for a few minutes to restore crispness. You can also reheat unthreaded pieces quickly on a hot skillet or in the microwave.
How to freeze: Freeze marinated raw chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking.
- Prep Time: 10 minutes
- Marinate Time: 1 hour
- Cook Time: 16 minutes
- Category: Chicken
- Method: Grill
- Cuisine: Persian
Yehudis says
Any ideas for making this dairy free (kosher)?
Sam Hu | Ahead of Thyme says
Unfortunately yogurt is a pretty important ingredient in the marinade. You could try using vegan yogurt but I have not personally tried it so I cannot comment.
Meredith Jay says
We made these in the air fryer last night and they were phenomenal. They tasted just like the kebab we’ve had at the Persian restaurant. I’ll be trying them on the grill next.
Sam | Ahead of Thyme says
Thank you so much Meredith! So happy you liked the recipe!