Entree: Iran – Tehran & Central Iran – جوجه کباب ➤ Jūjeh Kabāb (Saffron- and lemon-marinated grilled chicken skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 3 hrs 30 min

Total 3 hrs 45 min

Ingredients

- 2 lb (900 g) boneless skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
- 1 cup (240 g) plain full-fat yogurt
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, grated and excess juice squeezed out
- 3 cloves garlic, minced
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 tsp (1.25 ml) ground saffron threads, crushed and dissolved in 2 tbsp (30 ml) hot water
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 4 metal or soaked wooden skewers
- 2 medium tomatoes, halved for grilling (optional)

Instructions

1. In a large bowl whisk together yogurt, lemon juice, vinegar, vegetable oil, grated onion, garlic, turmeric, salt, pepper, dissolved saffron, and tomato paste if using.
2. Add chicken pieces to the marinade, mixing to coat thoroughly. Cover and refrigerate at least 3 hours or preferably overnight to develop flavor.
3. Remove chicken from refrigerator 30 minutes before cooking to come toward room temperature. Thread marinated chicken pieces onto skewers, leaving small gaps for even cooking. If grilling tomatoes, thread halves onto separate skewers.
4. Preheat a charcoal grill, gas grill, or broiler to medium-high heat. Oil the grates lightly. Grill chicken skewers 8–12 minutes, turning every 2–3 minutes, until chicken is cooked through and has light char marks.
5. Grill tomato halves 4–6 minutes until softened and lightly charred. Remove skewers and let chicken rest 3 minutes.
6. Serve Joojeh Kabab hot with grilled tomatoes, saffron rice or flatbread, and lemon wedges.