Joojeh Kabab, Persian Grilled Saffron Chicken

جوجه کباب Joojeh kabab is a simple, easy-to-make, and very popular dish in Iran. It's especially delicious when prepared with fresh and tender young chicken. Traditionally, it's made with skinless and boneless chicken breast, but you can use a whole chicken cut into small pieces. The key is to allow plenty of marinating time, an essential step for the best flavor and texture. For optimal results, it's best to let the chicken marinate overnight. 

For a moist, juicy, and flavorful joojeh kabob, marinate the chicken in a yogurt-based sauce with olive oil, lemon juice, grated onion, saffron, and salt and pepper. Typical Persian joojeh kabab is not spicy at all; it's mild and a little tangy. In our home, we like ours more lemony and zesty. 

Grilled saffron chicken is usually served right off the grill with aromatic rice, grilled tomatoes, and onions. Grilled corn soaked in salted water also makes a wonderful side dish.

I know it's taken me a long time to finally share this most delicious and well-known joojeh kabab recipe. I tend to write more about the everyday dishes I cook for my family of four, and perhaps that's why this post is long overdue. The truth is, I'm more of a savory soup and stew (ash and khoresh) kind of person, and I don't make kababs very often,  even though I truly enjoy them. They're a taste from my childhood and always bring back fond memories.

Joojeh Kabab ( Grilled Saffron Chicken)

Ingredients
Serves 4

-2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
-1 medium onion, grated
-1 cup plain whole-milk yogurt
-3-4 tablespoons extra virgin olive oil
-3 tablespoons freshly squeezed lime juice
-1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
-1 teaspoon salt
-1 teaspoon black pepper
A pinch of red pepper powder (optional)

Method:

1. In a bowl, combine the yogurt, onion, olive oil, liquid saffron, salt, and pepper. Blend well into a smooth mixture, adjust the seasoning to taste.
2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully coated. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.
3. Add the lemon juice, and thread the marinated chicken pieces onto metal skewers and grill over medium-high heat, turning occasionally, until chicken is cooked through and lightly charred on the edges.  

Serve warm with rice, grilled tomatoes and onions, yogurt, salad, fresh herbs, and pickles. You can also make a joojeh kabab sandwich with warm bread, lettuce, tomato, and onion slices, and a dollop of yogurt and cucumber dressing.

Enjoy!