Easy Persian Joojeh Chicken Saffron Lemon Kebab
A vibrant and aromatic Persian grilled chicken kebab marinated in saffron, lemon, yogurt, and spices, perfect for quick weeknight dinners or outdoor gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Persian
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- 1 cup plain full-fat yogurt (Greek yogurt recommended)
- Juice of 2 medium lemons (about 1/4 cup or 60 ml)
- A generous pinch (around 0.02g) saffron threads soaked in 2 tablespoons warm water
- 1 medium onion, grated or finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: pinch of ground cinnamon or sumac
Instructions
- Soak the saffron threads in 2 tablespoons of warm water for 10 to 15 minutes until the water turns a rich amber color and aroma intensifies.
- In a large bowl, combine yogurt, lemon juice, grated onion, minced garlic, olive oil, turmeric, cumin, salt, black pepper, and the soaked saffron with its water. Stir well.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 3 hours, preferably overnight.
- Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). If using charcoal, wait until coals are covered with white ash.
- Thread the marinated chicken pieces onto skewers, leaving slight gaps between pieces.
- Grill the kebabs for 4-5 minutes per side, turning carefully with tongs, until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid flipping too often.
- Remove kebabs from grill and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
Grate the onion instead of chopping for better marinade absorption and sweetness. Soak saffron in warm water to release color and aroma. Use chicken thighs for juicier kebabs. Avoid flipping chicken too often to keep it moist. Let kebabs rest after grilling to redistribute juices. For indoor cooking, use a grill pan or bake at 425°F for 20-25 minutes.
Nutrition
- Serving Size: About 4 skewers per
- Calories: 320
- Fat: 15
- Carbohydrates: 4
- Protein: 35
Keywords: Persian chicken kebab, joojeh kebab, saffron chicken, grilled chicken, lemon chicken kebab, easy kebab recipe, yogurt marinated chicken