Jujeh Kabob

Persian Saffron Chicken Kabob

Juicy, tender chicken kissed with saffron and citrus—Jujeh Kabob is a Persian classic, traditionally grilled over an open flame and marinated in yogurt, lemon, and onion for maximum flavor and aroma.

Serves: 4–6 people

Ingredients:

• 2 lb boneless, skinless chicken (breast or thigh), cut into 1½-inch cubes
• ¼ gram saffron threads
• 3–4 ice cubes (for blooming saffron)
• 1 cup plain whole-milk yogurt
• 1 medium onion, grated or sliced
• 4 tbsp lemon juice
• 3 tbsp olive oil
• 2 garlic cloves, minced (optional)
• ½ tsp turmeric (optional)
• 1 tsp salt
• 1 tsp black pepper

For Basting (Optional but Recommended):

• 2 tbsp melted butter
• 2 tbsp lemon juice
• 1 tbsp bloomed saffron liquid

Instructions:

1. Bloom the saffron: Lightly crush saffron threads. Sprinkle over ice cubes in a small bowl and let melt at room temperature. Reserve 1 tbsp for basting.
2. Marinate the chicken: In a bowl, combine yogurt, onion, lemon juice, olive oil, garlic, turmeric, salt, pepper, and saffron liquid. Add chicken, mix well, cover, and refrigerate for at least 6 hours (preferably overnight).
3. Prepare the grill: Heat to medium-high. Clean and oil the grates.
4. Skewer and grill: Thread chicken onto skewers, leaving space between pieces. Grill for 8–12 minutes, turning every 2–3 minutes. Baste with saffron butter mixture halfway through.
5. Rest and serve: Let kabobs rest for 5 minutes. Serve hot with a sprinkle of sumac if desired.