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Joojeh Kabob

A delicious Persian dish featuring marinated chicken thighs grilled to perfection with saffron and citrus flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 teaspoon saffron threads dissolved in 1 tablespoon hot water
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 onion cut into wedges (for skewering)

Equipment

  • Grill or broiler
  • Mixing bowl
  • Skewers (wooden or metal)
  • Meat thermometer (optional)

Method
 

  1. In a mixing bowl, combine the olive oil, lemon juice, saffron water, minced garlic, salt, black pepper, turmeric, and cumin.
  2. Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring all pieces are well coated.
  3. Cover and refrigerate for at least 2 hours or overnight.
  4. If using wooden skewers, soak them in water for 30 minutes.
  5. Preheat your grill to medium-high heat.
  6. Thread the marinated chicken pieces onto the skewers, alternating with onion wedges.
  7. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken reaches an internal temperature of 165°F.
  8. Remove the kebabs from the grill and let them rest for 5 minutes.
  9. Serve the Joojeh Kabob with rice or flatbread and enjoy.

Notes

Marinating the chicken overnight enhances the flavor.