Jujeh Kabab
This easy to make Persian classic has chunks of chicken tenderized in a saffron-infused, lemon-y yogurt marinade and roasted to juicy perfection.
Ingredients
- 1.5 lbs chicken thighs cut into 2-inch chunks
- ¼ tsp saffron
- 2 tbsp hot water
- 1 onion
- 1 garlic clove
- 3 tbsp lemon juice
- ⅓ cup plain yogurt
- ½ tbsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
Bloom the saffron
- Add the saffron to a mortar and pestle or spice grinder and go at it until the strands turn into fine powder.
- Pour in 2 tablespoons of hot water and let it sit for around 10 to 15 minutes.
Marinate the chicken
- Add all the marinade ingredients – onion, garlic, lemon juice, yogurt, olive oil, salt and pepper – as well as the bloomed saffron into a blender or food processor and blend until smooth.
- Combine the chicken pieces with the marinade. I like to do this in a Ziploc bag as it saves space in the fridge. You can also use a bowl.
- Place it in the fridge and marinate for at least 6 hours, preferably overnight.
Cook
- When you’re ready to cook, take the chicken out of the fridge so it can has a bit of time to come to room temperature while the oven heats.
- Preheat the oven to 200ºC (400ºF). While the oven heats, thread the chicken onto metal skewers. Tip: Feel free to add onion and/or bell pepper in between the chicken pieces.
- Either use the ends of the skewers to elevate the chicken pieces so heat can reach everywhere. If you can't do this, flip the chicken pieces halfway through.
- Place the chicken in the oven and bake for 16 to 20 minutes until the chicken is cooked through.
- Option #1: If you want the most insanely delicious jujeh kabab, baste the chicken with butter about halfway through roasting.Option #2: If you want a bit of char, turn the broiler to high and broil for about 2 minutes. Just make sure to keep an eye on it because it can burn quick.
Notes
What chicken to use? Traditionally, jujeh kabab is made with young chicken. If you can get your hands it, you can go with poussin (spring chicken). Otherwise, regular full-grown chicken is absolutely fine.
You can go with either skinless chicken breast or thigh, boneless or bone-in. It’s entirely up to you. I do recommend boneless chicken thighs as the best choice, though, as it’s juicier and much less likely to dry out.
Can I grill instead? Absolutely! Oil and preheat the grill to medium-high. Grill the skewered chicken for about 5 to 6 minutes on each side until it’s cooked through and juicy. Keep in mind that yogurt marinades can stick to the grill so add a bit of extra oil and don’t flip the chicken too soon.
Can I cook in a pan? Yes, you can – but to be honest, it’s not the best method. Yogurt marinades tend to stick to pans so it’s a less-than-pleasant experience. I’ve also noticed that jujeh kabab cooked in a pan is much drier than oven baked.
If you must, preheat the pan for a long time – cast iron griddles need at least 5 minutes. Be thorough about covering with oil. And don’t flip the chicken too soon – leave it to cook for around 8 minutes before turning it over.
But overall, I recommend the oven. It’s easy and it results in very juicy chicken.