Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs)
Juicy, tender, and flavorful Persian chicken kebabs marinated overnight in saffron and yogurt.
1 day6Servings
Nutrition
295kcal
26gProtein
9gCarbs
18gFat
Ingredients
Boneless Skinless Chicken Breasts
2.25 lb
Saffron Threads
¼ tsp
Yellow Onion
1 whole
Garlic Clove
1 clove
Lemon Juice
1 whole
Greek Yogurt
⅓ cup
Extra Virgin Olive Oil
2 tbsp
Tomato Purée
1 tbsp
Turmeric
½ tsp
Kosher Salt
To taste
to taste
Black Pepper
To taste
to taste
Finely Chopped Parsley
For garnish
garnish
Equipment
Skewers
Instructions
1Prepare the Marinade
Bloom Saffron
Grind saffron threads into a fine powder using a pestle and mortar or spice grinder. Stir the ground saffron with 3 tablespoons of water and let it bloom for 10 minutes.
Combine Marinade Ingredients
In a large bowl, combine the thinly sliced onion, crushed garlic, lemon juice, Greek yogurt, extra virgin olive oil, tomato purée, turmeric, and the bloomed saffron water. Stir well to combine.
Marinate Chicken
Add the chicken cubes to the bowl with the marinade. Season generously with kosher salt and black pepper. Massage the marinade into the chicken, ensuring it is evenly coated. Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to develop.
2Cook the Kabobs
15m
15mSkewer Chicken
The next day, remove the chicken from the refrigerator. Shake off any excess marinade and thread the chicken pieces onto soaked wooden skewers. Discard the marinade and onions.
Grill Kabobs
Lightly oil and preheat a gas grill or griddle to medium-high heat. Place the chicken kabobs on the hot grill. Cook uncovered for about 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3Serve
Garnish and Serve
Arrange the cooked Joojeh Kabobs on a serving dish. Sprinkle generously with finely chopped fresh parsley before serving.
Tips
For the best flavor, marinate the chicken overnight.
Ensure your wooden skewers are soaked for at least 30 minutes to prevent burning on the grill.
The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.