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Traditional Persian Jujeh Kebab with Grilled tomatoes

Traditional Persian Jujeh Kebab with Grilled Tomatoes

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Prep Time 15 minutes
Cook Time 20 minutes
Marinating time 6 hours
Total Time 6 hours 35 minutes
Course Main Course
Cuisine Persian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Saffron Bloom

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.