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Joojeh Kabab: Persian Saffron Chicken Kebab

By the Healthy Plate team

Joojeh Kabab

Joojeh kabab is one of Iran's best-loved grills: chicken marinated in saffron, lemon and onion, cooked over charcoal. We use the oven or an electric grill without lots of butter.

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The flavour secret

  • Saffron for luxurious colour and aroma
  • Grated onion tenderises the chicken
  • Lemon and yogurt instead of butter

Joojeh Kabab

15 minPrep
20 minGrill
4Servings
320kcal

Ingredients

  • 700 g skinless chicken breast or thigh
  • 1 onion, grated
  • ½ cup yogurt
  • A pinch of saffron steeped in 2 tbsp hot water
  • Juice of 2 lemons
  • 1 tbsp olive oil
  • Cherry tomatoes for grilling
  • Salt and pepper

Method

  1. Mix onion, yogurt, saffron, lemon and oil; marinate the chicken at least 2 hours.
  2. Thread onto skewers with tomatoes.
  3. Grill or roast 18–20 minutes, turning.
  4. Serve with basmati rice and Shirazi salad (cucumber, tomato, onion, mint).
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Tip

Steep saffron in hot water for 10 minutes to release its full colour.

Shirazi salad: the perfect partner

Finely diced cucumber, tomato and onion with dried mint, lemon and olive oil. Fresh, light and made for kebab.

Frequently asked questions

How long to marinate?

At least 2 hours; overnight is best.

Saffron is pricey — can I skip it?

A pinch of turmeric gives colour, though the flavour differs.

Air fryer?

Yes — 12–14 minutes at 200°C.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.