Known as Joojeh Kabab or 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.
Why This Recipe Works
This recipe was originally published in my cookbook, Mom's Authentic Assyrian Recipes in 2008. Besides changing the name of the recipe, I've also modified the recipe slightly since then.
Fair warning, this is my spin on Persian Joojeh kabab. In other words, please no comments suggesting it's not an "authentic" recipe. 😬
One of the things I've changed from my original recipe is that I've added thyme. I've been in love with the combination of lemon, chicken, and thyme ever since I came up with my Sumac Chicken recipe. However, feel free to leave it out.
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?
Pro Tip: 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 Ziploc bag until needed.
Ingredient Notes
- 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 This Recipe
Cut chicken into 2" cubes and add to a Ziploc 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.
Baste and Grill — Dissolve ground saffron in 1 tablespoon of hot water, then mix with the melted butter. Baste the chicken with the saffron butter.
Barbecue over medium heat for 5 to 7 minutes per side or until the chicken is cooked to your liking. Continue to baste the chicken until it's done cooking or you run out of basting mix.
Serve over dill rice or vermicelli rice.
FAQ's and Expert Tips
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, for example.
Joojeh Kabab are known for their yellow color. Some recipes call for turmeric which contributes to their color. However, the predominant ingredient is saffron.
Saffron is derived from a flower known as the saffron crocus. The stigma and styles, known as threads, are collected and dried and sold as saffron threads. Saffron is used in many Middle Eastern and Indian dishes and is the world's most expensive spice by weight! 
As mentioned in the introduction, kababs are traditionally served over a bed of rice. Dilled Rice, Saffron Rice, or Vermicelli Rice are all great options. The grilled vegetables are served on the side along with Marinated Sumac Onions.
As mentioned earlier, "Joojeh" means "young chicken" so what does "Joojeh Koobideh" mean? Well, "Koobideh" means "ground" so "Joojeh Koobideh" means "ground chicken."
Similar to this recipe, most Joojeh Koobideh recipes include saffron, onion, salt, black pepper, and sometimes turmeric. These ingredients are ground together then basted with lemon juice and olive oil (or butter).
The ground chicken mixture is then shaped onto flat skewers (similar to the preparation of Kofta kabobs) and grilled.
- 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.
Related Recipes
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📖 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 tsp. salt
- 1 tsp. white pepper
- 1 tsp. thyme (optional)
Baste
- ¼ cup melted butter
- ¼ tsp. ground saffron (dissolved in 1 tablespoon hot water)
Instructions
- Cut chicken into 2" cubes and add to a Ziploc 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.
Baste and Grill
- Dissolve ground saffron in 1 tablespoon of hot water, then mix with the melted butter. Baste the chicken with the saffron butter.
- Barbecue over medium heat for 5 to 7 minutes per side or until the chicken is cooked to your liking. Continue to baste the chicken until it's done cooking or you run out of basting mix.
- Serve over dill rice or vermicelli rice.
Notes
- 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.
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! ❤️