Jujeh Kabob
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
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gchicken breast, boneless, skinless, cut into 1-inch (2.5 cm) 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 (2.5 cm) 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
- 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
Store leftover Jujeh Kabob in an airtight container in the refrigerator.
Reheat gently in a microwave or oven until warmed through, being careful not to dry out the chicken.
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