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    Home » Recipes » Persian

    Joojeh Kabob - Persian Chicken Kabob

    Published: Jun 3, 2021 Modified: Jun 3, 2021 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Three rows of chicken kabobs.
    Chicken kabobs on metal skewers.
    Three rows of chicken kabobs.
    Three rows of chicken kabobs.
    Three rows of chicken kabobs.
    Chicken kabobs on metal skewers.
    Chicken kabobs on metal skewers.
    Chicken kabobs on metal skewers.

    This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic. Traditionally, it is cooked on a charcoal grill, but you can also cook it in your oven under the broiler. I'll show you how to do both!

    Serve with grilled tomatoes, Persian steamed rice, and salad.

    Chicken kabobs on metal skewers.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Joojeh Kabob FAQs
    5 Related Recipes
    6 Joojeh Kabob (Persian Chicken Kabob)

    Why this Recipe Works

    The chicken is marinated overnight in classic Persian kabob marinade. Marinading overnight helps the flavors penetrate into the chicken and make it even more flavorful.

    Grated onion is used in the marinade instead of diced. This increases the surface area of the onion. The onion has enzymes that helps tenderize the meat and so does the lemon juice.

    Chicken thighs are more flavorful and tender than chicken breasts.

    Cooking the thighs in small pieces without the bone and skin means they cook up quickly.

    Ingredients & Substitutions

    Ingredients to make chicken kabobs.

    chicken thighs - this recipe uses boneless and skinless chicken thighs. You can also use boneless and skinless chicken breast, but it will come out slightly more dry.

    lemon juice - you can substitute with lime juice.

    saffron - you can tell saffron is real is by crushing it between your fingers. There should be a yellow residue on your fingers. You can find saffron in Middle-Eastern markets or online.

    onion - grate the onion using a coarse grater or box grater. This helps the onion flavor and enzymes (the thing that helps tenderize the meat) get all over the chicken.

    How to Make this Recipe

    Cut the 1.5 pounds of boneless, skinless chicken thighs into even, square pieces. Do not remove all the fat. The pieces should be approximately 1.5-2 inches wide.

    Cutting raw chicken in a bowl.

    Add ¼ cup oil (any flavorless oil or olive oil), ¼ cup lemon juice, 1 grated onions, 3 cloves crushed garlic, ½ teaspoon saffron crushed in your fingers, salt, and pepper. Marinate for a minimum of 2 hours and up to overnight.

    Raw chicken in a bowl.

    Thread the chicken pieces onto the skewers, and shake off any excess onion and marinade or it will burn when you cook it.

    TIP: If you are using wooden skewers, soak them in water for 15 minutes so they do not burn. Here are the metal skewers I use. They are much less expensive if you can find them at a Middle-Eastern market.

    Raw chicken kabobs next to tomatoes.

    TO GRILL: Cook the skewers with the grill open over high heat. It will take 8-10 minutes per side.

    BAKE and BROIL: Preheat your oven to 450F. Line your broiling pan with foil and top with the skewered chicken. Bake for 8-10 minutes, flipping half-way through. Then turn on the broiler and broil for an additional 2 minutes, flipping half-way through, to get a nice light char on the edges.

    Chicken and tomatoes on a grill.

    You cook Persian kabobs like this joojeh kabob in an open charcoal grill. I cook mine in a Big Green Egg and they come out great. You can really use any charcoal grill. This small, portable charcoal grill is a fantastic, inexpensive choice.

    Three rows of chicken kabobs.

    Joojeh Kabob FAQs

    What does Joojeh Kabob mean?

    It means grilled or fried chick. It is a traditional and common Persian chicken kabob usually marinated in onion, saffron, and lemon juice.

    What kind of cuisine are kabob?

    The origin of kabob is Middle-Eastern. However, you will find many variations in Asian and Mediterranean cuisines.

    What is the difference between kabob and shawarma?

    Kabob is grilled or fried meat cooked on skewers, and shawarma is slow-cooked vertically on a rotating spick next to a heat source. The meat is shaved off the outside to serve.

    Three rows of chicken kabobs.

    Related Recipes

    This recipe is great served with Persian Steamed Rice, barbecued tomatoes, and salad Shirazi or other salad. If you love Persian food, be sure to check out all the Persian recipes on the blog. And you'll love some of these chicken thigh favorites:

    • Top view of sliced chicken on a plate.
      Balsamic Herb Chicken Thighs
    • Top view of three tacos.
      Chicken Tacos with the BEST Marinade
    • Chicken kabobs on skewers with scallions.
      Yakitori Style Grilled Chicken

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    Chicken kabobs on metal skewers.
    Print Recipe
    5 from 3 votes

    Joojeh Kabob (Persian Chicken Kabob)

    This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic. It's usually cooked on a charcoal grill, but you can also cook it in your oven under the broiler. I'll show you how to do both!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Resting Time2 hours hrs
    Total Time2 hours hrs 30 minutes mins
    Course: Main
    Cuisine: Persian
    Diet: Kosher
    Servings: 4
    Calories: 507kcal
    Author: Candice

    Equipment

    • Charcoal Grill
    • Skewers
    • Coarse Grater

    Ingredients

    • 1.5 lb. chicken
    • ¼ cup oil
    • ¼ cup lemon juice
    • 1 yellow onion grated
    • 3 cloves garlic minced
    • ½ teaspoon saffron bloomed/steeped in 1 tablespoon of hot water
    • salt and pepper

    Instructions

    • Cut the 1.5 pounds of boneless, skinless chicken thighs into even, square pieces. Do not remove all the fat. The pieces should be approximately 1.5-2 inches wide.
    • Add ¼ cup oil (any flavorless oil or olive oil), ¼ cup lemon juice, 1 grated onions, 3 cloves crushed garlic, ½ teaspoon saffron crushed in your fingers and bloomed/steeped in 1 tablespoon of hot water, salt, and pepper. Marinate for a minimum of 2 hours and up to overnight.
    • Thread the chicken pieces onto the skewers, and shake off any excess onion and marinade or it will burn when you cook it.
    • TO GRILL: Cook the skewers with the grill open over high heat. It will take 8-10 minutes per side.
      BAKE and BROIL: Preheat your oven to 450F. Line your broiling pan with foil and top with the skewered chicken. Bake for 8-10 minutes, flipping half-way through. Then turn on the broiler and broil for an additional 2 minutes, flipping half-way through, to get a nice light char on the edges.

    Video

    Notes

    TIP: If you are using wooden skewers, soak them in water for 15 minutes so they do not burn. Here are the metal skewers I use. They are much less expensive if you can find them at a Middle-Eastern market.
    Traditionally, Persian kabobs like this joojeh kabob are cooked in an open charcoal grill like this one. I cook mine in a Big Green Egg and they come out great. You can really use any charcoal grill. This small, portable charcoal grill is a fantastic, inexpensive choice.
    The onion in the marinade is grated instead of diced. This increases the surface area of the onion. The onion has enzymes that helps tenderize the meat and so does the lemon juice.
    You can tell saffron is real is by crushing it between your fingers. There should be a yellow residue on your fingers. You can find saffron in Middle-Eastern markets or online.
    Serve with barbecued tomatoes, Persian steamed rice, and salad.

    Nutrition

    Calories: 507kcal | Carbohydrates: 4g | Protein: 32g | Fat: 40g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 121mg | Potassium: 387mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

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    1. Avi Nayak

      June 08, 2022 at 4:49 pm

      5 stars
      Thank you so much for sharing this recipe. I love Joojeh Kabob.

      Reply
      • Candice

        June 10, 2022 at 3:52 pm

        My pleasure... noushijan!

        Reply
      • Sami

        October 17, 2022 at 12:44 pm

        I would suggest tweaking the order that you add the ingredients.

        1. Add safron to the chicken before anything else is added and wait 15 minutes until safron has penetrated.
        2. then add salt and pepper and lemon juice
        3. then add the olive oil to seal the flavors
        4. then add onion and garlic

        Reply
    2. George P

      March 20, 2022 at 11:10 pm

      5 stars
      Great authentic recipe.

      Reply
      • Candice

        March 21, 2022 at 8:10 am

        Glad you liked it, George... thank you for sharing!

        Reply
        • Doryne

          May 02, 2023 at 10:24 am

          Does the grill have to be charcoal?

          Reply
          • Candice

            May 02, 2023 at 1:11 pm

            Hi Doryne, great question! No, it does not have to be charcoal, and you can grill these on any grill. If you're looking for that particular taste you get in Persian restaurants, the charcoal will make a difference. Enjoy!

            Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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