By Royal Gold Saffron

While Middle Eastern or Mediterranean chicken kebabs often use bold spices like cumin, coriander, and garlic, Persian Joojeh Kabob keeps it refined and fragrant, highlighting the beauty of saffron, lemon juice, and yogurt. It’s not about heat — it’s about harmony, perfume, and that unmistakable golden glow. No heavy spices here — just elegance in every bite.

Ingredients

• 2 lbs boneless chicken thighs or breasts, cut into 2-inch pieces
• 1 large onion, thinly sliced (not grated if grilling)
• 1/2 cup plain yogurt (for tenderness)
• 1/4 cup lemon juice (fresh)
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/2 tsp red pepper flakes (optional)
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1 tbsp tomato paste (optional, for color)
• 1/2 tsp saffron, bloomed using ice method (see below)

Serve With

• Persian saffron rice (Chelow) with tahdig
• Grilled tomatoes or peppers
• Fresh herbs (sabzi khordan)
• Yogurt and cucumber dip (mast-o-khiar) or Salad Shirazi
• Pickled veggies or torshi
• A glass of doogh (yogurt drink) for the full Persian experience

1- Saffron Ice Blooming Method

1. Grind 1/2 tsp saffron with a pinch of sugar using a mortar & pestle.
2. Add to a small glass and place 1 full ice cube on top.
3. Let the ice melt slowly.
4. Once melted, add 2 tbsp hot water (not boiling). Let steep 5–10 minutes.
5. Grandma Tip: Blooming saffron with ice then hot water brings out both the fragrance and the rich golden color. Use half in your marinade and save the rest to brush over the kabobs right before serving!

2- Marinade Instructions

1. Mix yogurt, lemon juice, olive oil, salt, pepper, paprika, turmeric, red pepper flakes, Dijon, sugar, tomato paste, and bloomed saffron in a large bowl.
2. Add sliced onions and chicken. Mix well.
3. Cover and refrigerate overnight, or at least 8 hours.

Grandma Tip:

1. Always bring chicken to room temp before grilling so it cooks evenly and stays juicy.
2. Grilling: Use sliced onions — grated onions can burn and taste bitter on fire.
3. Oven cooking: Grated onions are fine and add flavor.

3- Cooking Options

1. Grill: Thread chicken on skewers. Grill over medium-high heat for 12–15 minutes, turning for even browning.
2. Oven: Bake at 425°F for 20–25 minutes, flipping once. Broil 2–3 mins at the end.
3. Brush with Butter before serving for that beautiful finish!