🇮🇷 Iran · Food
Jujeh Kabab
By eatmundo · August 4, 2026
Succulent Persian saffron-marinated chicken skewers, grilled to smoky perfection. It is a staple at every Iranian gathering and picnic.
Ingredients
check them off as you prepareHow to Make It
- 1
Dissolve 0.5 tsp saffron in 2 tbsp hot water and let it bloom for 10 minutes.
- 2
Dice 800g chicken breast into uniform 4cm chunks to ensure even cooking.
- 3
Whisk together 500g yogurt, 1 chopped onion, 4 tbsp lime juice, 3 tbsp olive oil, 1 tsp salt, and the saffron water in a large bowl.
- 4
Toss the chicken pieces in the marinade, ensuring every piece is thoroughly coated.
- 5
Cover and refrigerate for at least 4 hours, though overnight is ideal for maximum flavor penetration.
- 6
Thread the chicken onto skewers, being careful not to pack them too tightly.
- 7
Grill over medium-high heat for 10-12 minutes, turning frequently until the meat is charred slightly but remains juicy inside.
- 8
Serve immediately with hot saffron-infused basmati rice.
Frequently Asked Questions
Can I use chicken thighs instead?+
Yes, chicken thighs remain juicier and are often preferred for a richer taste.
Why use yogurt in the marinade?+
Yogurt contains enzymes and lactic acid that tenderize the chicken proteins.
How long should I marinate?+
At least 4 hours is necessary; marinating up to 24 hours creates the best depth of flavor.
How do I know when it is done?+
The chicken is ready when the internal temperature reaches 74°C and it is opaque throughout.
