Best Joojeh Kabab Recipe: A Delicious Persian Grilled Chicken Dish

persian chicken kabob

Rich tastes and flavorful spices are hallmarks of Iranian food. Persian Joojeh Kabab recipe (Also spell joojeh kabob recipe), commonly referred to as Persian Chicken Kabob (chicken = joojeh), is one dish that perfectly captures the spirit of Persian cuisine. This dish is a mainstay of Persian cooking and is popular throughout. We shall explore the origins of Persian Jujeh Kabab and the particular elements that go into it in this essay.

History of Joojeh Kabab

The origins of Joojeh Kabab may be traced back to prehistoric Persia. The dish’s original preparation took place during the 550–330 BCE period of the Achaemenid Empire. The dish was subsequently passed down from generation to generation and has now become a mainstay in Iranian cuisine.

persian chicken kabob recipe

Persian chicken kabob Recipe

Persian Chicken Kebab Ingredients

  • 2 pounds boneless chicken breast, cut into small cubes

  • 1 cup plain Greek yogurt

  • 1/4 cup lemon juice

  • 1/4 teaspoon ground saffron

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cardamom

  • 2 garlic cloves, minced

  • 1 large onion, cut into chunks

  • 2 large tomatoes, cut into chunks

  • 1/4 cup olive oil

  • Bamboo skewers, soaked in water for at least 30 minutes

1- The yogurt, lemon juice, saffron, salt, black pepper, paprika, turmeric, cinnamon, nutmeg, cardamom, and chopped garlic should all be thoroughly blended in a large basin.

2- Stir the chicken cubes into the marinade in the basin after adding them. For the best results, place the bowl in the refrigerator overnight or at least for two hours.

Read More: Zereshk Polo Ba Morgh Recipe (Persian Barberry Rice With Chicken)

3- Set the grill to medium-high heat and get ready to cook the chicken. The chicken, onions, and tomatoes should be threaded onto bamboo skewers after soaking them in water for at least 30 minutes. The skewers won’t burn during cooking if you do this.

4- Together with the marinated chicken pieces, alternately thread slices of onion and tomato onto the skewers. To guarantee consistent cooking, be sure to allow some room between each slice.

5- Olive oil may be used to flavor and avoid sticking on the skewers. The chicken will cook more evenly and maintain its moisture thanks to this.

6- The skewers should be roasted for 10 to 12 minutes, flipping them once or twice, until the chicken is thoroughly cooked and the veggies have a light charred color. Keep an eye on the heat to avoid scorching or overcooking food. If you’re using an oven, warm it to 400 degrees Fahrenheit, then bake the skewers for 20 to 25 minutes, flipping them over halfway.

7- Once the chicken kabobs are perfectly cooked, take them from the grill or oven and let them aside to rest for a while. The chicken will become soft and juicy as a result of the redistribution of the liquids.

Read More : Easy Kuku Sabzi Recipe (Persian Herb Frittata)

8- For a filling and delectable lunch, serve the chicken kabobs with cooked basmati rice (Polo), lemon wedges, and a side of grilled veggies. Enjoy!

joojeh kabab recipe

Serving joojeh kebab

A delectable Iranian delicacy called joojeh kabab is created with marinated chicken that is well grilled. The following steps will assist you in serving joojeh kabab:

  • Place the joojeh kebab skewers on a serving platter after removing them from the grill.
  • For a splash of color and freshness, garnish the kababs with some freshly chopped parsley or cilantro.
  • Grilled veggies like tomatoes, onions, and bell peppers should be served alongside the joojeh kabab.
  • Put some yogurt or tzatziki sauce on the plate’s side. This will offer a cold and creamy touch to the dinner and aid in balancing the tastes of the dish.
  • To sop up any lingering fluids or sauce, you can also serve the joojeh kabob with some rice or bread on the side.

Iranian Jujeh kabab recipe tips

  • Use boneless chicken: Jujeh kabab is best made using boneless chicken since it cooks more evenly and is simpler to chop into pieces. Use either chicken thighs or breasts, but trim off any extra fat.
  • Chicken should be marinated for at least 4 hours or overnight for jujeh kabab to be tender and tasty. Lemon juice, saffron, yogurt, garlic, and a blend of spices including cumin, paprika, and turmeric should all be used in the marinade.
  • Wooden skewers should be soaked in water for at least 30 minutes prior to grilling in order to avoid them scorching.
  • Cook the chicken on the grill by preheating it to medium-high heat and grilling it for 6 to 8 minutes on each side, or until it is well done. For more flavor, baste the chicken with melted butter or olive oil

Read More: Ghormeh Sabzi Recipe | Easy Persian Herb Stew

Joojeh kabob’s health benefits

In addition to being tasty, joojeh kabab is also healthy. A fantastic source of protein for constructing and mending muscles is chicken. The dish’s main component, saffron, has also been proved to offer a number of health advantages, including enhancing mood, lowering inflammation, and preventing cancer.

Persian chicken kabob nutrition

Pieces of marinated chicken are often skewered and cooked to perfection in Persian chicken kabobs. A chicken kabob’s nutritional value might change based on the ingredients and serving size.

persian chicken kebab recipe

Read More : Fesenjan Recipe (Persian Pomegranate walnut Chicken Stew)

According to a general rule, 4-6 ounces (113-170 grams) of Persian chicken kabob each serving may supply roughly:

  • Calories: 200-300 calories
  • Protein: 20-30 grams
  • Fat: 10-20 grams
  • Carbohydrates: 5-15 grams
  • Fiber: 0-2 grams
  • Sodium: 300-500 milligrams

The precise nutritional value of Persian chicken kabobs will vary depending on the marinade, cooking method, and any additional side dishes or sauces. It’s significant to note that yogurt and saffron are two ingredients that are frequently used in traditional Persian cooking and can enhance the flavor and nutritional value of a meal.

Read More: Easy Khoresh Gheymeh Recipe: Authentic Persian Gheimeh Stew


What kind of chicken is best for joojeh kebab?

For jujeh kabab, boneless chicken breast or thighs taste well.

How long should I marinate the chicken for jujeh kabab?

For ideal results, marinate the chicken for at least 4 hours or overnight.

Can I substitute an inside barbecue for an outside grill?

If you don’t have an outside grill, you may prepare jujeh kabab on a grill pan.

Can I put the marinated chicken in the freezer to use later?

Yes, the marinated chicken may be frozen for up to three months. Before grilling, properly defrost it.

What are the best side dishes to serve with Persian chicken kebab?

Jujeh kabab is typically served with bread, basmati rice, grilled tomatoes, and onions. It can also be served with a side of hummus or tzatziki for dipping.

Can I substitute saffron with turmeric?

The typical spice for jujeh kabab is saffron, but if you don’t have any, you may use turmeric instead.

Can I use metal skewers instead of wooden ones?

Absolutely, you may substitute metal skewers for wooden ones while making jujeh kabab. Just be careful to handle them with tongs since they might become hot.

How many calories are in a Persian chicken kabob?

As a general rule, 100 grams of Persian chicken kabob, which is a common serving size, may supply roughly 175-225 calories.


Persian Joojeh kabab seasoning with saffron is a savory and delicious Iranian food that is suitable for every occasion, to sum up. This dish includes marinating chicken in a combination of yogurt and spices to infuse it with flavor, and then grilling it to perfection on skewers. The final product is flavorful, juicy, and tender chicken.

For a filling and full dinner, serve it with some grilled veggies, yogurt, rice, or toast. This recipe is likely to delight everyone and is a wonderful way to experience the distinctive and delectable flavors of Iranian cuisine.

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