This Persian Chicken Kabob, Joojeh Kabob, is traditionally marinated in saffron, grated onion, lemon, and sometimes garlic. Joojeh kabob translates to grilled or fried chick and is traditionally cooked on a charcoal grill for a crispy exterior, just like its ground beef partner, koobideh. You can also cook it in your oven under the broiler. I'll show you how to do both!
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🌟 Why You’ll Love This Recipe
🧾 Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make Joojeh Kabob
⭐️ Pro Tip ⭐️
Keep your chicken pieces as uniform in size as possible for an even cooking time.
⭐️ Using an oven? ⭐️
Preheat your oven to 450F. Line your broiling pan with foil and top with the skewered chicken. Bake chicken for 8-10 minutes, flipping halfway through.
Then turn on the broiler, and broil the kabobs for an additional 2 minutes, flipping halfway through, to get a nice light crispy char on the edges.
🥗 What to Serve with Joojeh Kabob
This recipe tastes incredible served with Persian Steamed Rice, squishy and skin-charred barbecued tomatoes, and Shirazi Salad. It's also great with any roasted veggies, and also can't go wrong if you wrap the kabob in some fresh homemade pita bread and cilantro jalapeño hummus.
🍽️ Special Equipment for Cooking Kabobs
Traditionally you would cook Persian kabobs like this in an open charcoal grill. I cook mine in a Big Green Egg and they come out great. It will give the chicken an amazing smoky flavor and crisp exterior. You can use any charcoal grill. This small, portable Weber Smokey charcoal grill is a fantastic, inexpensive choice. Having said this, it is possible to achieve a similar result with your oven broiler which may be more accessible for some.
For skewering the chicken, here are the metal skewers I use. They are much less expensive if you can find them in a Middle-Eastern market. I think metal is best as it conducts heat through the chicken and helps get an even cook.
🍴 Related Recipes
If you love Persian food, be sure to check out all the Persian recipes on the blog. In the meantime, here is some inspiration!
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 ground and 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 ground 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.Internal temperature should be 165F when ready.
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!