persianketochickengrilledsaffronweeknightkebab

Joojeh Kabab

Name: Joojeh Kabab
Prep time: 12 min
Cook time: 12 min
Total time: 30 min
Yield: 2
Cuisine: Persian
Ingredients: 500 g boneless chicken thighs, cut into 4 cm chunks; 80 g plain full-fat Greek yogurt; 60 g small onion, finely grated; 20 ml lemon juice; 15 ml olive oil; 0.25 g saffron threads, finely ground; 15 ml hot water; 6 g fine salt; 1 g black pepper; 25 g unsalted butter; 10 ml lemon juice; 0.05 g pinch of saffron threads, finely ground; 5 ml hot water; 5 ml neutral oil for grates or pan; 2 wedges lemon wedges

Joojeh Kabab is tender chicken infused with saffron, lemon, and onion, then grilled until lightly smoky and lacquered with saffron butter. The result is bright, aromatic, and deeply savory, with juicy meat and the unmistakable fragrance that makes Persian kebabs so memorable.

30 min

2 servings

532 kcal

Persian

Ingredients

Saffron yogurt marinade

500 gboneless chicken thighs, cut into 4 cm chunks
80 gplain full-fat Greek yogurt
60 gsmall onion, finely grated
20 mllemon juice
15 mlolive oil
0.25 gsaffron threads, finely ground
15 mlhot water
6 gfine salt
1 gblack pepper

Basting butter

25 gunsalted butter
10 mllemon juice
0.05 gpinch of saffron threads, finely ground
5 mlhot water

For grilling and serving

5 mlneutral oil for grates or pan
2 wedgeslemon wedges

Instructions

1
Bloom the saffron for the marinade and basting: mix 0.25 g ground saffron with 15 ml hot water in one small bowl, and 0.05 g ground saffron with 5 ml hot water in another. Let both sit for 5 minutes so the color and aroma fully release.
2
Make the marinade by combining the yogurt, grated onion, 20 ml lemon juice, olive oil, bloomed saffron, salt, and black pepper in a bowl. Add the chicken and mix until every piece is evenly coated. Let it marinate for 10 minutes at room temperature while you heat a charcoal grill or a ridged grill pan to high. A short marinade is enough here because the onion, yogurt, and lemon act quickly on thigh meat.
3
Thread the marinated chicken onto skewers, packing the pieces fairly snugly but not crushing them; this helps keep the meat juicy. Lightly oil the grill grates or pan so the yogurt marinade does not stick and scorch.
4
Make the basting butter by melting the butter gently and stirring in the 10 ml lemon juice and the second portion of bloomed saffron. Keep it warm but not browned.
5
Grill the skewers over high heat for 10 to 12 minutes total, turning every 2 to 3 minutes for even color. Brush with the saffron butter during the last 4 minutes of cooking. The chicken is done when lightly charred in spots, glossy from the butter, and the thickest pieces reach 74°C at the center.
6
Rest the skewers for 3 minutes so the juices settle, then serve immediately with lemon wedges for squeezing over the top.

Nutrition per serving

532 kcal

Calories

42g

Protein

Carbs

37g

Fat

Fiber

Notes

•Chicken thigh is preferred for keto-friendly Joojeh Kabab because it stays juicy over intense heat and has a higher fat content than breast meat.
•If using bamboo skewers, soak them in water before marinating the chicken so they do not burn.
•Do not leave excess onion pulp clinging in thick clumps on the chicken; too much can burn before the meat cooks through.
•This is excellent with grilled tomatoes or a Shirazi-style cucumber herb salad if you want a low-carb side.

Background

Joojeh Kabab is one of Iran's best-loved grilled dishes, traditionally made with saffron-marinated chicken cooked over charcoal. It became especially popular in the 20th century as chicken became more widely available, and today it is a staple at homes, restaurants, and outdoor gatherings across Iran.

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