There’s something about the smoky, saffron-kissed aroma of Persian jujeh kebab that instantly transports you to a bustling summer evening in Tehran, where the scent of grilled meats fills the air and every bite is a celebration of Persian hospitality. This traditional dish, also known as Persian joojeh kabob, is all about tender chicken pieces marinated in a rich blend of yogurt, citrus, and saffron, then grilled to golden perfection. Paired with charred tomatoes and buttery saffron rice, it’s a recipe rooted deeply in Persian cuisine yet beloved around the globe. Whether you’ve tried your hand at a chicken seekh kebab recipe or explored other chicken kabob recipes from the Middle East like Turkish chicken recipes or Lebanese chicken recipes, this one’s a must-add to your list.
Traditional Persian Jujeh Kebab with Grilled Tomatoes
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Marinating time 6 hours hrs
Total Time 6 hours hrs 35 minutes mins
Course Main Course
Cuisine Persian
Grill Ideally, you’ll want a charcoal grill to get that authentic smoky flavor reminiscent of traditional Persian kebab houses. A gas grill works too, but consider using wood chips for a smokier finish. If you’re working indoors, a grill pan or broiler can suffice.
Metal or Bamboo Skewers Metal skewers are ideal for conducting heat evenly. If using bamboo, soak them in water for at least 30 minutes before grilling to prevent burning.
Mixing bowls You’ll need at least two—one for marinating the chicken and one for prepping the tomatoes.
Tongs and basting brush For turning and basting your kebabs while grilling.
Knife and Cutting Board For prepping your chicken and vegetables.
For the Chicken Marinade
- 2 lbs boneless skinless chicken thighs or breasts, but thighs preferred for juiciness
- 1 cup plain Greek yogurt
- ¼ cup freshly squeezed lemon juice
- 1 large onion grated
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- 2 tablespoons olive oil
- ¼ teaspoon ground saffron bloomed in 2 tablespoons hot water (do not skip this!)
For the Grilled Tomatoes
- 4 medium ripe Roma tomatoes or any firm variety, halved
- 1 tablespoon olive oil
- Salt to taste
For Serving (Optional but Recommended)
- Saffron basmati rice chelow
- A knob of butter for melting on rice
- Sumac and pickled vegetables torshi
Step 1: Prepare the Saffron Bloom
Gently crush the saffron threads using a mortar and pestle. Dissolve them in 2 tablespoons of hot (not boiling) water and let it sit for 10–15 minutes. This is what gives jujeh kebab its signature golden hue and fragrant flavor, central to any authentic Persian chicken kebab.
Step 2: Make the Marinade
In a large mixing bowl, combine yogurt, lemon juice, grated onion (with juices), garlic, salt, pepper, turmeric, olive oil, and the bloomed saffron. Mix until smooth. This marinade not only tenderizes the meat but infuses it with deep, citrusy-saffron notes typical of a Persian kebab recipe.
Step 3: Marinate the Chicken
Cut the chicken thighs into large, even chunks (about 1.5 inches). Add them to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 6 hours—overnight is best for maximum flavor and tenderness.
Step 4: Prepare the Grill and Tomatoes
Preheat your grill to medium-high heat. While the grill heats up, drizzle the halved tomatoes with olive oil and sprinkle lightly with salt.
Step 5: Skewer and Grill
Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece to ensure even cooking. Place the skewers on the grill along with the tomatoes. Grill chicken for about 4–5 minutes per side, turning occasionally and basting with leftover marinade or a little oil. The internal temperature should reach 165°F. Grill the tomatoes until softened and lightly charred, about 5–7 minutes.
Step 6: Serve Hot
Plate the chicken skewers with grilled tomatoes and a side of fluffy saffron rice. A pat of butter on the hot rice, a dusting of sumac, and a few slices of raw onion or fresh herbs make this dish even more memorable.
Pairings
1. Persian Saffron Rice (Chelow)
No jujeh kebab is complete without a mountain of steaming saffron rice. Make it the traditional way—with a crispy golden tahdig at the bottom for a satisfying crunch. The richness of the rice balances the acidity and spice of the marinade.
2. Grilled Flatbread
Warm lavash or pita bread can be served alongside to wrap the chicken pieces and scoop up the juices.
3. Yogurt Cucumber Dip (Mast-o-Khiar)
Cool and refreshing, this Persian take on tzatziki is the perfect contrast to the grilled meat. Made with yogurt, chopped cucumber, mint, and sometimes raisins or walnuts.
4. Pickled Vegetables (Torshi)
These tangy, crunchy veggies add bite and brightness to your kebab platter, cutting through the richness of the chicken.
5. Shirazi Salad
A classic Persian salad made with diced cucumber, tomato, red onion, and lemon juice. It offers a fresh, zesty component to your kebab spread.
FAQs
Q1: What type of chicken should I use for jujeh kebab?
Boneless skinless chicken thighs are highly recommended due to their moisture and flavor. Chicken breast can be used, but it may dry out faster on the grill. Marinating longer helps keep breast meat juicy.
Q2: Can I bake the chicken instead of grilling?
Yes, you can bake the skewers in a 425°F oven for about 20 minutes, turning halfway through. For a grilled effect, broil them for the last 2–3 minutes.
Q3: What’s the difference between jujeh kebab and koobideh kabob?
Jujeh is made from marinated chunks of chicken, while koobideh kabob is typically ground meat (often beef or lamb) seasoned and shaped onto flat skewers. Each has its own unique flavor and texture in the spectrum of kebab recipes chicken lovers explore.
Q4: Can I freeze the marinated chicken?
Yes! Marinate the chicken and freeze it in an airtight bag for up to a month. Thaw overnight in the fridge before grilling.
Q5: Is this dish similar to shawarma recipe chicken or Turkish kebab?
While there are similarities in spices and preparation methods, jujeh kebab is distinct in its heavy saffron use and yogurt-based marinade. Shawarma uses more warm spices like cumin and cinnamon, and Turkish kebabs may incorporate different herbs or tomato-based marinades.
