Joojeh Kabaab (Chicken Kebab)

“Joojeh Kebab is a classic Iranian grilled chicken dish, marinated in a flavorful blend of saffron, lemon juice, yogurt, and spices. Known for its vibrant color and tender, juicy texture, it’s traditionally cooked over an open flame and served with rice or flatbread.”

Difficulty

Beginner

Yield

Serves 4 - 6

Ingredients

2 chicken breast, cut into 2 inch cubes1 onion, sliced1 lemon, juiced2 tablespoons greek yogurt3 tablespoons saffron tea4 tablespoons olive oil

Equipment

Mixing bowls of various sizesMeasuring cupsMeasuring spoonsCutting boardKnife or safe chopperSpatulaPeelerRaspMasherMedium potDish towelTasting spoon

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the chicken breast into even pieces, preferably cubes that are roughly 2 inches.

Remove the skin from the onion and slice thinly.

Combine all ingredients into a bowl, mix well and refrigerate for 2 hours.

Place 5 or 6 pieces of chicken on each skewer.

In a small bowl combine melted butter, lemon juice and saffron tea. This will be for brushing the kebabs.

Over high heat on a BBQ, cook the skewers until golden brown, turning often, and the chicken has reached an internal temperature of 165°F. If you don’t have a BBQ set up, you can use a large frying pan over medium-high heat. Once the chicken comes off the grill (or pan) brush generously with the melted butter mixture. Serve with grilled tomato and saffron basmati rice.