Joojeh Kebab
A Persian grilled chicken kebab genuinely distinct from the site's existing Koobideh: koobideh is ground meat mixed with grated onion and shaped straight onto skewers with no marinade step, while joojeh kebab uses whole chicken pieces marinated for hours or overnight in bloomed saffron, yogurt, lemon juice, onion, and garlic, an entirely different technique and format. Real joojeh is grilled over charcoal, often basted with saffron butter partway through, and traditionally served with saffron-tinted rice and grilled tomato.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg boneless chicken thighs, cut into chunks
- 1/2 tsp saffron, bloomed in warm water
- 1 cup plain yogurt
- Juice of 2 lemons
- 1 onion, grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper
Steps
- Mix the bloomed saffron, yogurt, lemon juice, onion, garlic, and olive oil into a marinade.
- Toss the chicken in the marinade and refrigerate for several hours or overnight.
- Thread the chicken onto skewers.
- Grill over charcoal, turning occasionally and basting with any extra marinade, until charred and cooked through.
- Serve with saffron rice and grilled tomato.