Margarita's International Recipes


Joojeh Kabab

Iranian Chicken Kebab

Joojeh Kabab

This is a BBQ grill recipe.

The Iranians are fond of kebabs and this chicken kebab is served both by itself or with other meat and vegetable kebabs. It's relatively easy to make and makes for a moist, tasty chicken. You can make it both with or without yogurt (in which case double the olive oil), but I think the yogurt made the chicken be particularly tender.


Iranian Chicken Kebab


  • 1/4 tsp saffron powder
  • 1/4 cup hot water
  • 1 cup plain Greek yogurt
  • 1 onion, thinly sliced
  • 1/3 cup olive oil
  • juice of 1 lemon
  • 1 tsp salt
  • 2 lbs boneless, skinless chicken breasts or thighs, cubed


In a small bowl, combine saffron powder and hot water and set aside.

In a large, lidded bowl combine yogurt, sliced onion, olive oil, lemon juice, bloomed saffron and salt. Add the saffron water and mix well. Add cubed chicken and cover well. Marinate in the refrigerator from 3 to 24 hours.

Preheat grill to medium about 350°F. Grease the racks. Remove chicken from the refrigerator and thread in metal skewers. Place on the grill and cook until done, about 10-15 minutes, turning once.

Adapted from Shadi HasanzadeNemati's recipe at Unicorns in the Kitchen

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