Main CourseDinner

Jujeh Kabob

Name: Jujeh Kabob
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: persian
Ingredients: 900 g chicken breast boneless, skinless, cut into 1-inch cubes; 1 pcs yellow onion grated; 0.5 cup plain yogurt; 3 tbsp lemon juice freshly squeezed; 0.25 tsp saffron threads ground and bloomed in 2 tbsp hot water; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 pcs tomato halved, for grilling (optional); 1 pcs bell pepper cut into 1-inch pieces, for grilling (optional)

Jujeh Kabob is a classic Persian dish featuring tender pieces of chicken marinated in a flavorful mixture of yogurt, saffron, lemon juice, and onion. The marinated chicken is traditionally grilled on skewers until juicy and lightly charred. This recipe delivers a vibrant and aromatic main course.

An original recipe by Forkin

Total time: 2 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 483 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gchicken breast, boneless, skinless, cut into 1-inch cubes
1 pcsyellow onion, grated
0.5 cupplain yogurt
3 tbsplemon juice, freshly squeezed
0.25 tspsaffron threads, ground and bloomed in 2 tbsp hot water
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 pcstomato, halved, for grilling(optional)
1 pcsbell pepper, cut into 1-inch pieces, for grilling(optional)

Equipment

tongs · grater · grill · large bowl

The method

Step by step

1
In a large bowl, combine the grated yellow onion, plain yogurt, lemon juice, bloomed saffron, olive oil, salt, and black pepper.
About 2 min
Cook’s note: Ensure the saffron is fully bloomed to release its maximum flavor and color.
2
Add the chicken breast cubes to the marinade and mix well, ensuring all pieces are evenly coated.
About 1 min
3
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
About 2 hr
Cook’s note: Longer marination results in more tender and flavorful kabobs.
4
Preheat your grill to medium-high heat.
About 5 min
Cook’s note: If using a charcoal grill, ensure the coals are ash-gray before cooking.
5
Thread the marinated chicken pieces onto the metal skewers, without overcrowding them.
About 5 min
Cook’s note: If adding optional vegetables like bell pepper or tomato, alternate them with the chicken on separate skewers or at the ends of the chicken skewers.
6
Lightly oil the grill grates to prevent sticking.
About 1 min
7
Place the skewers on the hot grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
About 15 min
Cook’s note: The internal temperature of cooked chicken should reach 74°C (165°F).
8
If using, grill the tomato halves and bell pepper pieces alongside the chicken until softened and slightly charred.
About 5 min
9
Remove the kabobs from the grill and let them rest for a few minutes before serving.
About 2 min
Cook’s note: Resting allows the juices to redistribute, keeping the chicken moist.

Per serving

Nutrition

83%Score

Calories: 482.7kcal
Protein: 72g
Carbs: 9.1g
Fat: 16.1g
Fibre: 1.8g
Sugar: 5.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Jujeh Kabob in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or oven until warmed through, being careful not to dry out the chicken.