Known as Joojeh Kabab, Joojeh kabob, and Jujeh kabab, these Persian grilled chicken skewers will definitely add a little intrigue to your next barbecue. Serve these succulent saffron chicken skewers over a bed of dilled rice, or wrap them in freshly baked lavash or pita bread.
This recipe is spin off of a recipe in my cook book. I've made a few changes, such as adding thyme to the marinade. I've been in love with the combination of lemon, chicken, and thyme ever since I came up with my sumac chicken recipe.
Additionally, I now strain the pulverized onions and only use the onion juice in the marinade. That way you don't have chunks of onions clinging to the chicken pieces while it cooks. I mean, who really wants that?
Jump to:
😍 Why You'll Love This Recipe
- This is an authentic Middle Eastern recipe that anyone can prepare!
- This dish can be served in a variety of ways. For example, if you are following a low carb, keto, or gluten-free diet, it can be served with salad instead of rice.
- Leftovers taste great!
- This recipe requires simple ingredients.
🔖 Ingredients & Substitutions
- Chicken: Chicken breast or boneless chicken thighs can be used in this recipe. While chicken thighs will yield kabobs that are more succulent, chicken breast is always the healthier option.
- Vegetables: Keep it simple with the suggested vegetables, or get creative with your favorite veggies including eggplant, mushrooms, or cherry tomatoes.
- Butter: Since the chicken isn't marinated in oil, it is basted with butter while it's being grilled.
- Saffron: The saffron gives the chicken a unique flavor and it's beautiful coloring.
🍗 How to Make Persian Joojeh kabob
Step 1: Slice chicken into 2" cubes and add to a Ziplock bag. Prepare the red onion, bell pepper, and zucchini, then set aside.
Step 2: Run the yellow onion through a food processor then drain the liquid through a strainer. Freeze the onion pulp for future use.
Step 3: Mix the onion juice with freshly squeezed lemon juice, pressed garlic, salt, pepper, and thyme (optional).
Step 4: Pour the marinade over the chicken in the ziplock bag. Seal and allow to marinate for 4 or more hours. Skewer the chicken on metal skewers, alternating with onions, peppers, and zucchini.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step 5: Dissolve ground saffron in 1 tablespoon of hot water, then mix with the melted butter. Baste chicken with saffron butter.
Step 6: Barbecue over medium heat for 5 to 7 minutes per side or until cooked through.
🍽 Serving Suggestions
Serve joojeh kabob with either dilled rice or vermicelli rice, and sprinkle with additional sumac powder. Other side dish options include Middle Eastern salad, balela salad, or this authentic Lebanese hummus. If you enjoy a good sauce, toum or garlic tahini sauce are both excellent options!
🤷🏻♀️ Recipe FAQs
The word "Joojeh" pronounced "Jew-Jay" means "little chicken" or "little bird." It can also be used as a term of endearment. This is especially true when referring to young children or a girlfriend.
Joojeh Kabab are known for their gorgeous yellow color. Some recipes call for turmeric which contributes to their color. However, the predominant ingredient that gives them their color is saffron.
Kababs are traditionally served over a bed of rice. Dilled rice, saffron rice, or vermicelli rice are all great options. Grilled vegetables are often served as a side, along with marinated sumac onions.
Joojeh means young chicken and Koobideh means ground so "Joojeh Koobideh" means "ground chicken." Joojeh kabab, on the other hand, is prepared with chunks of chicken, often skewered with vegetables.
👩🏼🍳 Pro Tips
- Instead of tossing out the ground onions that are not needed in this recipe, you can save them to use in kofta Kabob mix. It's perfect because you don't want the onion juice when making Kofta kabobs, only the onion. That way no part of the onions is wasted. Freeze the ground onion in a Ziplock bag until needed.
- Unlike most marinades, this marinade does not include oil. I left it out because the chicken is basted with butter as it cooks. If you would like to add some olive oil, mix ¼ cup into the marinade.
- Some Joojeh Kabob recipes call for yogurt in the marinade. If you want to add yogurt, mix ¼ cup of plain yogurt into the marinade.
- Sometimes the vegetables are skewered separately from the chicken. This is especially a good idea if you have vegetarians dining with you.
- Store leftovers in an airtight container for up to 5 days.
🥩 Related Recipes
If you enjoyed this Jujeh kabab recipe, check out these other related recipes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Joojeh Kabab | Grilled Saffron Chicken
Ingredients
- 3 lbs. chicken breast or boneless/skinless thighs (cubed)
- 1 medium red onion (quartered)
- 1 large green bell pepper (cubed)
- 1 medium zucchini (sliced into ¼" slices)
Marinade
- 1 large yellow onion (ground and strained)
- ⅓ cup fresh lemon juice
- 2 cloves garlic (crushed)
- 2 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon thyme (optional)
Baste
- ¼ cup melted butter
- ¼ teaspoon ground saffron (dissolved in 1 tablespoon hot water)
Instructions
- Slice chicken into 2" cubes and add to a Ziplock bag. Prepare the red onion, bell pepper, and zucchini, then set aside.
Marinade
- Run the yellow onion through a food processor then drain the liquid through a strainer. Freeze the onion pulp for future use.
- Mix the onion juice with freshly squeezed lemon juice, pressed garlic, salt, pepper, and thyme (optional).
- Pour the marinade over the chicken in the ziplock bag. Seal and allow to marinate for 4 or more hours. Skewer the chicken on metal skewers, alternating with onions, peppers, and zucchini.
- Dissolve ground saffron in 1 tablespoon of hot water, then mix with the melted butter. Baste chicken with saffron butter.
Baste and Grill
- Barbecue over medium heat for 5 to 7 minutes per side or until cooked through.
- Serve over dill rice or vermicelli rice.
Notes
- Instead of tossing out the ground onions that are not needed in this recipe, you can save them to use in kofta Kabob mix. It's perfect because you don't want the onion juice when making Kofta kabobs, only the onion. That way no part of the onions is wasted. Freeze the ground onion in a Ziplock bag until needed.
- Unlike most marinades, this marinade does not include oil. I left it out because the chicken is basted with butter as it cooks. If you would like to add some olive oil, mix ¼ cup into the marinade.
- Some Joojeh Kabob recipes call for yogurt in the marinade. If you want to add yogurt, mix ¼ cup of plain yogurt into the marinade.
- Sometimes the vegetables are skewered separately from the chicken. This is especially a good idea if you have vegetarians dining with you.
- Store leftovers in an airtight container for up to 5 days.
Rob Johnson says
This caught my eye and I'm going to make it. Nice color and presentation.
Hilda Sterner says
Thank you, enjoy!
Eva says
We made these today and they turned out delicious!
HildaSterner says
Thanks, Eva! I'm glad you enjoyed it and I really appreciate the review! ❤️