Joojeh Kabab (Persian Saffron Chicken Kebab)
Local name: جوجه کباب
In short: Boneless chicken marinated in onion juice, lemon and saffron, threaded on skewers and grilled until tender, golden and lightly charred. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 4 h
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Joojeh kabab is the chicken answer to koobideh, and it shows up at every picnic, restaurant and family barbecue in Iran. Cubes of chicken soak in onion juice, lemon and saffron, which tenderize the meat and color it deep gold. The skewers cook quickly over charcoal and get brushed with saffron oil at the end. Serve with steamed rice, grilled tomatoes and sumac.
Instructions
- Squeeze the grated onion through a fine strainer or a clean cloth into a large bowl to collect about 4 tbsp of juice. Discard the pulp.
- Whisk the onion juice with the lemon juice, 3 tbsp olive oil, 2 tbsp of the saffron water, salt, pepper and turmeric. Add the chicken and turn to coat every piece.
- Cover and refrigerate for at least 4 hours and no more than 12. The acid turns the meat mushy if it sits longer.
- Mix the remaining saffron water with 1 tbsp olive oil for basting. Light charcoal and let it burn to gray ash, or heat a gas grill to medium-high.
- Thread the chicken tightly onto flat skewers, 5 or 6 pieces each. Grill for 12 to 15 minutes, turning every 3 minutes, until browned in spots and 74°C (165°F) in the center.
- Brush the kebabs with the saffron oil in the final minute. Grill the tomatoes alongside until blistered, dust everything with sumac and serve with rice.
Tips
- Chicken breast works, but cut it into larger 5 cm (2 in) cubes and take it off the heat as soon as it reaches 74°C (165°F), since it dries out faster than thigh meat.
- No grill? Rest the skewers over a baking tray and roast at 230°C (450°F) for 15 to 18 minutes, turning once, then finish under the broiler for a little color.
Questions and answers
How long should joojeh kabab marinate?
Between 4 and 12 hours. Any shorter and the flavor is weak, any longer and the lemon and onion juice make the chicken soft and mealy.
Can I bake joojeh kabab in the oven?
Yes. Thread the chicken on skewers, rest them over a tray and roast at 230°C (450°F) for 15 to 18 minutes, turning once. Finish under the broiler for color.
What do you serve with joojeh kabab?
Steamed saffron rice, grilled tomatoes, sumac and a salad shirazi are the usual partners. Yogurt or doogh on the side cools the table.
How long does it take to make Joojeh Kabab (Persian Saffron Chicken Kebab)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Joojeh Kabab (Persian Saffron Chicken Kebab)?
About 400 kcal per serving, with 49 g of protein, 6 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 49 g |
| Carbohydrates | 6 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
