Persian
Jujeh Kabab
A classic Persian saffron chicken kabab, marinated with onion, lemon, and yogurt until tender, then grilled and brushed with saffron butter. Serve it with fluffy chelow, charred tomatoes, sumac, and fresh herbs.
Ingredients
- Boneless skinless chicken thighs or breast, cut into 4 cm pieces450g
- Yellow onion, thinly sliced1 medium
- Plain whole-milk yogurt3 tbsp
- Fresh lemon juice2 tbsp
- Neutral oil1 tbsp
- Ground saffron1/2 tsp
- Ice cubes2
- Fine sea salt1 1/4 tsp
- Black pepper1/2 tsp
- Unsalted butter2 tbsp
- Cooked Persian chelow rice2 cups
- Tomatoes2 medium
- Ground sumac1 tsp
- Fresh basil, mint, or tarragon1 small handful
- Raw onion wedgesto serve
Method
- Sprinkle the ground saffron over the ice cubes in a small bowl and let it melt to make a deep saffron infusion.
- Place the chicken in a bowl with the sliced onion, yogurt, lemon juice, oil, salt, pepper, and 2 tablespoons of the saffron infusion.
- Massage the marinade into the chicken, cover, and refrigerate for at least 4 hours or overnight.
- If using wooden skewers, soak them in water for 30 minutes before grilling.
- Remove the chicken from the marinade and discard the onion slices, keeping the chicken pieces clean for even grilling.
- Thread the chicken pieces tightly onto skewers so they touch but are not compressed.
- Melt the butter and stir in the remaining saffron infusion to make the basting butter.
- Prepare a hot charcoal grill or heat a grill pan until very hot.
- Grill the tomatoes whole or halved until blistered and softened, then set aside.
- Grill the chicken skewers, turning often, for 10 to 14 minutes until lightly charred and cooked through.
- Brush the chicken with saffron butter during the last few minutes of grilling and once more after removing it from the heat.
- Serve the jujeh kabab immediately with chelow rice, grilled tomatoes, sumac, fresh herbs, and raw onion wedges.
Common questions
Can I substitute chicken breast for thighs in Jujeh Kabab?
Yes. Breast works, but it dries out faster than thighs. Cut it into even 4 cm pieces, marinate at least 4 hours, and grill over very hot heat, turning frequently, until just cooked.
How long should I marinate the chicken for the best flavor?
Aim for at least 4 hours, and overnight is even better for deeper saffron, lemon, and yogurt flavor. Don’t go much beyond 24 hours, or the texture can turn too soft from the acid and yogurt.
What are the most common mistakes when grilling Jujeh Kabab?
The biggest mistakes are grilling over medium heat, overcrowding the skewers, and leaving too much onion on the chicken. Keep the pieces clean, grill hot and fast, and turn often to prevent drying or burning.
How should I store leftover Jujeh Kabab?
Cool the chicken quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet, oven, or air fryer so it stays moist. Store rice and tomatoes separately for best texture.
What should I serve with Jujeh Kabab besides chelow rice?
Serve it with blistered tomatoes, a sprinkle of sumac, and fresh herbs like basil, mint, or tarragon. You can also add flatbread, a simple salad, or yogurt on the side for a fuller meal.