Joojeh kebab (جوجهکباب) is one of the most beloved Persian (Iranian) grilled dishes.
“Joojeh” means chicken (usually referring to young chicken). It’s made with boneless chunks of chicken (often breast or thigh). The chicken is marinated, then skewered and grilled over charcoal for a smoky, juicy finish. It may also be grilled on the stovetop.
It’s considered a comfort food in Iran—eaten at family gatherings, picnics, weddings, and restaurants. Unlike heavier kebabs like koobideh (minced meat), joojeh is lighter, fresher, and often preferred for summer.
Joojeh Kebabs (Persian Chicken Kebabs)
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Prep time: 10min Cook time 20min Marination:Overnight Serves: 4
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Joojeh Kebabs (Persian Chicken Kebabs)
Description
Joojeh Kebabs are a beloved dish from Iran. Juicy, marinated Chicken skewers, with a unique, light, and fragrant marination, are usually grilled on a charcoal grill. They can also be made on the stove top.
Ingredients:
Marinade:
For Grilling/Serving
Instructions
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Bloom the saffron: Crush the saffron threads in a mortar, add 3 Tbsp just-boiled water, and let steep for at least 5 minutes.
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Prepare the marinade: To a bowl, add all ingredients for the Marinade. Mix and adjust seasonings to liking. Also, stir in the bloomed Saffron water.
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Marinate: Add the chicken pieces, coat well, cover, and refrigerate (overnight for best flavor).
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Skewer and grill: Thread chicken onto metal or soaked wooden skewers. Grill over medium-high heat (charcoal or gas) about 3 minutes per side, brushing once or twice with a little oil or melted dairy-free butter, until lightly charred and cooked through (internal temp ~74 °C / 165 °F). Do not overcook. Grill the cherry tomatoes on skewers (if desired) also.
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Serve: Sprinkle with a little extra bloomed saffron water (optional), sprinkle chopped parsley over the top while hot.
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Serve with rice (like Persian saffron rice), Cucumber yoghurt dip, or warm flatbread.
Note
- These kebabs are so subtly flavored that you want to ensure maximum time for marination. Grilling the chicken too long will cause the chicken to be flavourless and tough.
- Using only the onion juice (not the pulp) avoids burning bits on the grill.
- • Full-fat coconut milk mimics the richness of yogurt but doesn’t curdle
- • Add a handful of fresh herbs (parsley, cilantro, or mint) to the serving platter for a fresh Persian touch.
- Key Ingredients: Chicken, Onion, Yoghurt or Coconut Cream,
