Description
Joojeh Kabob is a traditional Persian dish featuring tender chicken marinated in a fragrant blend of yogurt, saffron, lemon, and spices, then grilled to perfection. The marinade infuses the chicken with vibrant flavors and a beautiful golden hue, making it a delicious and visually appealing meal perfect for gatherings or weeknight dinners.
Ingredients
Chicken and Marinade
- 2 1/4 pounds boneless skinless chicken breasts, cut into 2-inch cubes
- 1 pinch saffron threads (about 10 threads) or 1/4 teaspoon ground saffron
- 1 large yellow onion, thinly sliced
- 1 large garlic clove, crushed or minced
- Juice from 1 large lemon
- 1/3 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato purée
- 1/2 teaspoon turmeric
- Kosher salt, to taste
- Black pepper, to taste
Garnish
- Finely chopped fresh parsley
Instructions
- Bloom the saffron: Using a pestle and mortar or spice grinder, finely grind the saffron threads into a powder. Stir 1/4 teaspoon of this ground saffron into 3 tablespoons of water and let it bloom for 10 minutes to extract its full flavor and color.
- Make the marinade: In a large bowl, combine the thinly sliced onion, crushed garlic, lemon juice, Greek yogurt, extra virgin olive oil, tomato purée, turmeric, and the bloomed saffron water. Stir well to combine all the ingredients into a smooth marinade.
- Add the chicken: Place the cubed chicken breasts into the marinade. Season generously with kosher salt and black pepper. Massage the marinade thoroughly into the chicken, ensuring every piece is evenly coated.
- Marinate the chicken: Cover the bowl with plastic wrap and refrigerate overnight. This allows the flavors to deeply penetrate the chicken, tenderizing it and infusing it with the saffron and spices.
- Skewer the chicken: The next day, remove the chicken from the refrigerator. Shake off any excess marinade and thread the chicken pieces onto pre-soaked skewers, discarding any leftover marinade and onions.
- Grill the kabobs: Preheat a gas grill or griddle to medium-high heat and lightly oil the grates. Place the chicken skewers on the grill and cook uncovered for 10-12 minutes, turning occasionally until the chicken is cooked through with an internal temperature of 165°F.
- Serve: Transfer the grilled Joojeh Kabobs to a serving platter and sprinkle generously with finely chopped fresh parsley. Serve warm and enjoy this flavorful Persian classic.
Notes
- For best flavor, marinate the chicken overnight to allow the saffron and spices to fully infuse.
- Soaking skewers in water before threading chicken prevents them from burning on the grill.
- If using wooden skewers, soak them for at least 30 minutes prior to grilling.
- You can substitute chicken thighs for a juicier result, adjusting cooking time accordingly.
- Serve with saffron rice and grilled vegetables for a complete Persian meal.
