This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic. Traditionally, it is cooked on a charcoal grill just like koobideh, 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.
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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
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.
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.
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.
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.
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.
Joojeh Kabob FAQs
It means grilled or fried chick. It is a traditional and common Persian chicken kabob usually marinated in onion, saffron, and lemon juice.
The origin of kabob is Middle-Eastern. However, you will find many variations in Asian and Mediterranean cuisines.
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.
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:
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Joojeh Kabob (Persian Chicken Kabob)
Equipment
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.
- TO 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.
Bethany
These came out so good and were bursting with flavor. Had some leftovers that were perfect in a rice bowl the next day. Thanks for the great recipe!
Steve
This marinade was so incredibly flavorful, will definitely be making these again!
Candice
So glad you liked it, Steve... thank you for taking the time to share!
Avi Nayak
Thank you so much for sharing this recipe. I love Joojeh Kabob.
Candice
My pleasure... noushijan!
Sami
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
George P
Great authentic recipe.
Candice
Glad you liked it, George... thank you for sharing!
Doryne
Does the grill have to be charcoal?
Candice
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!