Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs)

Joojeh Kabob features tender, marinated chicken grilled to perfection with saffron, turmeric, yogurt, and garlic for authentic Persian flavor. This easy-to-make Middle Eastern chicken kabob recipe is perfect for barbecue, family dinners, or gatherings. Serve with saffron rice, flatbreads, or fresh salads for a colorful, flavorful meal.

Ingredients

• 2 ¼ pounds boneless, skinless chicken breasts, cut into 2-inch cubes
• 1 pinch saffron threads (about 10 threads) or ¼ tsp ground saffron
• 1 large yellow onion, thinly sliced
• 1 large garlic clove, crushed or minced
• Juice of 1 large lemon
• ⅓ cup Greek yogurt
• 2 Tbsp extra virgin olive oil
• 1 Tbsp tomato purée
• ½ tsp turmeric
• Kosher salt, to taste
• Black pepper, to taste
• Finely chopped parsley, for garnish

---

Instructions

1. Bloom the saffron.
Grind saffron threads into a fine powder using a spice grinder or mortar and pestle. Stir ¼ tsp of ground saffron with 3 Tbsp water and let bloom for 10 minutes.

2. Prepare the marinade.
In a large bowl, combine sliced onion, garlic, lemon juice, yogurt, olive oil, tomato purée, turmeric, and the bloomed saffron water. Stir until fully combined.

3. Marinate the chicken.
Add the chicken cubes to the marinade. Season with salt and pepper. Massage the marinade into the chicken to ensure even coating. Cover with plastic wrap and refrigerate overnight to allow flavors to develop.

4. Skewer the chicken.
Remove chicken from the refrigerator and shake off excess marinade. Thread chicken pieces onto pre-soaked skewers. Discard the remaining marinade and onions.

5. Grill the kabobs.
Preheat a lightly oiled gas grill or griddle to medium-high heat. Grill the chicken skewers uncovered for 10–12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C).

6. Serve.
Place cooked Joojeh Kabobs on a serving platter and sprinkle with finely chopped parsley. Serve immediately.

---

Why You’ll Love This Recipe

• Tender, juicy chicken infused with saffron and yogurt.
• Vibrant Middle Eastern flavors from turmeric, saffron, and tomato purée.
• Perfect for grilling season or special family dinners.
• Can be made ahead for meal prep or entertaining guests.

---

Tips

• Bloom saffron properly for maximum aroma and color.
• Marinate overnight for tender, flavorful chicken.
• Soak wooden skewers in water for 30 minutes to prevent burning.
• Preheat the grill or griddle to ensure even cooking and grill marks.

---

Variations and Substitutions

• Protein swap: Use boneless skinless chicken thighs for juicier meat.
• Yogurt substitute: Plain dairy-free yogurt can be used for a lighter version.
• Spice adjustments: Add paprika, cumin, or a pinch of cayenne for extra flavor.
• Cooking alternative: Bake skewers in the oven at 400°F for 15–20 minutes if a grill is unavailable.

---

FAQs

Can I use pre-ground saffron?
Yes, just reduce the quantity slightly, as pre-ground saffron is more concentrated.

How long can the marinated chicken be stored?
Marinate for up to 24 hours in the refrigerator for best flavor.

Can I freeze the marinated chicken?
Yes, freeze in a sealed container for up to 1 month. Thaw in the refrigerator before grilling.

---

Serving and Suggestions

• Serve with saffron rice, grilled vegetables, or a fresh Persian salad.
• Pair with flatbreads like lavash or pita.
• Garnish with additional parsley or lemon wedges for added freshness.
• Ideal for family gatherings, barbecues, or casual weeknight dinners.