What is joojeh kabob?

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 .

What does Joojeh mean in Farsi?

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.

What does joojeh kabob taste like?

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.

Is joojeh kabob healthy?

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.

Can joojeh kabob be made ahead of time?

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.

Can I make joojeh kabob without a grill?

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.

Joojeh Kabob (Persian Chicken Kebabs)

Name: Joojeh Kabob (Persian Chicken Kebabs)
Prep time: 1 h 10 min
Cook time: 16 min
Total time: 1 h 26 min
Cuisine: Persian
Ingredients: 2 pounds chicken breasts, boneless and skinless, cut into 1.5-inch pieces; 2 small onions (about 1 1/2 cups), chopped; 1 cup plain yogurt; 1/3 cup olive oil; 3 tablespoons lemon juice (juice of 1 lemon); 1/2 teaspoon salt; 1/8 teaspoon saffron powder

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

Scale

2 pounds chicken breasts, boneless and skinless, cut into 1.5-inch pieces
2 small onions (about 1 1/2 cups), chopped
1 cup plain yogurt
1/3 cup olive oil
3 tablespoons lemon juice (juice of 1 lemon)
1/2 teaspoon salt
1/8 teaspoon saffron powder

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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