This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic. It's usually cooked on a charcoal grill, but you can also cook it in your oven under the broiler. I'll show you how to do both!
By Candice Walker on June 3, 2021 (Last updated April 2, 2024) This post may contain affiliate links. Read my disclosure policy.
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This Persian Chicken Kabob, Joojeh Kabob, is traditionally marinated in saffron, grated onion, lemon, and sometimes garlic. Joojeh kabob translates to grilled or fried chick and is traditionally cooked on a charcoal grill for a crispy exterior, just like its ground beef partner, koobideh. You can also cook it in your oven under the broiler. I’ll show you how to do both!
🌟 Why You’ll Love This Recipe
Traditional marinade with deep flavor: The chicken thighs are marinated overnight in a classic Persian kabob marinade. Chicken thighs are already more flavorful and tender than chicken breasts, and marinating overnight helps the flavors penetrate the chicken and make it even more flavorful when cooked.
Grated onion & lemon juice make chicken EXTRA tender and juicy: Grated onion is used in the marinade instead of diced. This increases the surface area of the onion. The onion has enzymes that help tenderize the meat, and the acidic lemon juice helps break down the chicken for a tender texture, too. This chicken koobideh also uses the ground onion and lemon juice.
Quick cook time and even cooking: Cooking the thighs in small pieces without the bone and skin means they cook up quickly and evenly. This can be an easy weeknight dinner if you prep the marinade in advance.
🧾 Ingredients in This Recipe
Chicken thighs – This recipe uses boneless and skinless chicken thighs. You can also use boneless and skinless chicken breast, but it will come out slightly less juicy and tender.
Lemon juice – You can substitute it with lime juice. The acid in the juice helps tenderize the chicken and balances the savory garlic and onion.
Saffron – You can tell saffron is real by crushing it between your fingers. There should be a yellow residue on your fingers. You can find saffron in Middle-Eastern markets or online.
Onion – Grate the onion using a coarse grater or box grater. This helps the onion flavor and enzymes (the thing that helps tenderize the meat) get all over the chicken.
Garlic – I use whole cloves and mince them myself for peak freshness, but you could use pre-minced garlic in the same amount.
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make Joojeh Kabob
Cut the 1.5 pounds of boneless, skinless chicken thighs into even, square pieces. Do not remove all the fat, you’ll want to keep some for flavor. The pieces should be approximately 1.5-2 inches wide.
Add 1/4 cup oil (any flavorless oil or olive oil), 1/4 cup lemon juice, 1 grated onion, 3 cloves crushed garlic, 1/2 teaspoon saffron crushed in your fingers, salt, and pepper. Marinate for a minimum of 2 hours and up to overnight.
⭐️ Pro Tip ⭐️
Keep your chicken pieces as uniform in size as possible for an even cooking time.
Thread each chicken piece onto the skewers, and shake off any excess onion and marinade or it will burn when you cook it. If you are using wooden skewers, soak them in water for 15 minutes so they do not burn.
If using a charcoal grill: Cook the skewers with the grill open over high heat. It will take 8-10 minutes per side. Until the internal temperature is 165F.
⭐️ Using an oven? ⭐️
Preheat your oven to 450F. Line your broiling pan with foil and top with the skewered chicken. Bake chicken for 8-10 minutes, flipping halfway through. Then turn on the broiler, and broil the kabobs for an additional 2 minutes, flipping halfway through, to get a nice light crispy char on the edges.
Traditionally you would cook Persian kabobs like this in an open charcoal grill. I cook mine in a Big Green Egg and they come out great. It will give the chicken an amazing smoky flavor and crisp exterior.
That said, you can use any charcoal grill. This small, portable Weber Smokey charcoal grill is a fantastic, inexpensive choice. It’s also possible to achieve a similar result with your oven broiler which may be more accessible for some.
For skewering the chicken, here are the metal skewers I use. They are much less expensive if you can find them in a Middle-Eastern market. I think metal is best as it conducts heat through the chicken and helps get an even cook.
This Persian Chicken Kabob, Joojeh Kabob, is marinated in saffron, grated onion, lemon, and garlic. It's usually cooked on a charcoal grill, but you can also cook it in your oven under the broiler. I'll show you how to do both!
1/2teaspoonsaffronground and bloomed/steeped in 1 tablespoon of hot water
salt and pepper
Instructions
Cut the 1.5 pounds of boneless, skinless chicken thighs into even, square pieces. Do not remove all the fat. The pieces should be approximately 1.5-2 inches wide.
Add 1/4 cup oil (any flavorless oil or olive oil), 1/4 cup lemon juice, 1 grated onions, 3 cloves crushed garlic, 1/2 teaspoon saffron ground and bloomed/steeped in 1 tablespoon of hot water, salt, and pepper. Marinate for a minimum of 2 hours and up to overnight.
Thread the chicken pieces onto the skewers, and shake off any excess onion and marinade or it will burn when you cook it.
TO GRILL: Cook the skewers with the grill open over high heat. It will take 8-10 minutes per side.TO BAKE and BROIL: Preheat your oven to 450F. Line your broiling pan with foil and top with the skewered chicken. Bake for 8-10 minutes, flipping half-way through. Then turn on the broiler and broil for an additional 2 minutes, flipping half-way through, to get a nice light char on the edges.Internal temperature should be 165F when ready.
Video
Notes
The onion in the marinade is grated instead of diced. This increases the surface area of the onion. The onion has enzymes that help tenderize the meat.Try to make sure your chicken thigh pieces are all a uniform size so that they cook evenly and in the same timeframe.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
I would suggest tweaking the order that you add the ingredients.
1. Add safron to the chicken before anything else is added and wait 15 minutes until safron has penetrated.
2. then add salt and pepper and lemon juice
3. then add the olive oil to seal the flavors
4. then add onion and garlic
Hi Doryne, great question! No, it does not have to be charcoal, and you can grill these on any grill. If you’re looking for that particular taste you get in Persian restaurants, the charcoal will make a difference. Enjoy!
Just had these for Mother’s Day. Delicious!
These came out so good and were bursting with flavor. Had some leftovers that were perfect in a rice bowl the next day. Thanks for the great recipe!
Thank you so much for sharing this recipe. I love Joojeh Kabob.
My pleasure… noushijan!
I would suggest tweaking the order that you add the ingredients.
1. Add safron to the chicken before anything else is added and wait 15 minutes until safron has penetrated.
2. then add salt and pepper and lemon juice
3. then add the olive oil to seal the flavors
4. then add onion and garlic
Great authentic recipe.
Glad you liked it, George… thank you for sharing!
Does the grill have to be charcoal?
Hi Doryne, great question! No, it does not have to be charcoal, and you can grill these on any grill. If you’re looking for that particular taste you get in Persian restaurants, the charcoal will make a difference. Enjoy!