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A close up of joojeh kabobs on skewers.

Joojeh Kabob

Tressa Jamil
Spice up your grilling game with joojeh kabob, a classic Persian kabob featuring saffron-spiced boneless chicken breast grilled over an open flame.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Persian
Servings 4 Servings
Calories 389 kcal
Ingredients
  
  • 4 chicken breast, boneless and skinless, cut into 1½ -inch pieces
  • 1 small white onion, thinly sliced
  • 1-3 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, coarse ground
  • 1 tablespoon milk, heated
  • teaspoon saffron stems
  • ½ stick butter, unsalted
Instructions
 
  • Trim excess fat from the chicken breasts. Then, cut them into 1½- inch pieces and add them to a mixing bowl.
  • Thinly slice the onion and massage them with your hands for 2-3 minutes with one teaspoon of kosher salt. Toss them in the bowl with the chicken pieces and black pepper. Cover and marinate in the fridge for 6 hours (at least 30 minutes). Remove the chicken from the refrigerator before grilling, and let it come to room temperature.
  • Prepare the grill by removing the grates and setting it to high heat for 10 minutes. Hold the wide skewer with one hand, and slide the chicken pieces onto it. Repeat with the remaining ingredients until all the skewers are loaded. Then, season the chicken with 1-2 teaspoons of kosher salt.
  • Once heated, rest the skewers onto the edges of the grill, 4-5 inches from the flame.
  • Sear the chicken skewers for 7 minutes until the color changes and begins to blister. Flip the chicken and cook for another 5 minutes.
  • Meanwhile, soak the saffron stems in a small bowl with two tablespoons of warm milk; set them aside to bloom for 5 minutes. Then, warm the butter in a small skillet and add the saffron mixture to the butter.
  • Lower the heat, but maintain an overall grill temperature of 350℉ (176℃). Brush the chicken skewers with the saffron butter mixture. Cook the chicken for 10 minutes, turning the skewers until they are golden brown on all sides and reach an internal temperature of 165℉ (73℃).
  • Let the chicken rest for 10 minutes; pair them with fresh bread or Saffron Rice, and enjoy!
Notes
Expert Tips:
  • Marinating the chicken is essential for achieving the juicy and flavorful kabobs. Let the chicken marinate for at least 30 minutes, but I recommend 6 hours or more. 
  • Remove the kabobs from the refrigerator before grilling and give them enough time to come to room temperature.
  • Oil the skewers before adding the chicken to ensure they don't stick.
  • Every grill is different. With that in mind, the cooking times should work as a guide. For the most consistent results, I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C), then remove the skewers from the grill immediately.
  • Once the kabobs grill, let them rest for at least 10 minutes before serving; this allows the juices to redistribute and helps to keep the chicken moist and tender.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 389 kcal | Carbohydrates: 4 g | Protein: 36 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 2 g | Cholesterol: 131 mg | Sodium: 1432 mg | Potassium: 492 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 4 IU | Vitamin C: 5 mg | Calcium: 2 mg | Iron: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!