Description
A traditional Persian dish, Joojeh Kabab features marinated chicken grilled to perfection, showcasing the standout flavor of saffron.
Ingredients
Scale
- 700g boneless chicken thighs
- ½ teaspoon saffron threads
- 3 tablespoons boiling water or 4–5 ice cubes
- 150g full-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 medium onion, grated or finely sliced
- 3 cloves garlic, finely grated
- ½ teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter, melted
- Remaining bloomed saffron from the marinade
- 4 Roma tomatoes, halved
- 1 medium onion, thickly sliced
- Sumac
- Fresh lemon wedges
- Lavash or flatbread
Instructions
- Bloom the saffron by grinding the threads and soaking them in boiling water or ice cubes for at least 10 minutes.
- Make the marinade in a large bowl with yogurt, lemon juice, lemon zest, grated onion and juice, grated garlic, turmeric, olive oil, salt, pepper, and saffron water.
- Marinate the chicken thighs in the mixture, ensuring each piece is thoroughly coated, and refrigerate for a minimum of 4 hours or overnight.
- Rest the chicken at room temperature for 20–30 minutes before cooking.
- Skewer the marinated chicken pieces onto metal skewers and grill them for 5–7 minutes per side until cooked through and charred.
- Grill the halved tomatoes and thickly sliced onions alongside the chicken for 3–4 minutes until charred.
- Serve the chicken with grilled tomatoes, onions, sumac, and bread or over saffron rice.
Notes
Ensure to allow the chicken to marinate overnight for maximum flavor infusion. Serve with sumac for a traditional taste.
- Prep Time: 240 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg