Juicy saffron and yogurt‑marinated chicken skewers grilled to smoky perfection, served over fluffy basmati rice with grilled tomatoes and a drizzle of melted butter. A timeless Persian dish full of bright citrus, rich aromatics, and irresistible char.

Why You’ll Love This Recipe

Joojeh Kabob is a cherished Persian classic known for its tender, saffron‑infused chicken and the irresistible char from grilling . The creamy yogurt and lemon marinade tenderize the meat, while saffron adds its signature aroma and golden hue . Paired with buttery saffron rice and juicy grilled tomatoes, this dish is vibrant, satisfying, and perfect for family gatherings or elegant weeknight dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ lbs boneless chicken thighs or breast, cut into large chunks
⅓ cup plain yogurt
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 tsp lemon zest
1 small onion, grated
2 garlic cloves, minced
½ tsp ground turmeric
¼ tsp saffron threads, dissolved in 2 Tbsp hot water
Salt and pepper, to taste
2 medium tomatoes, whole (for grilling)
2 cups basmati rice
2 Tbsp unsalted butter
Fresh mint leaves, for garnish

directions

Marinate the chicken: In a bowl, whisk yogurt, olive oil, lemon juice and zest, grated onion, garlic, turmeric, saffron water, salt, and pepper. Add chicken, coat thoroughly, and refrigerate for at least 6 hours, ideally overnight
Prepare saffron rice: Rinse basmati rice until water runs clear. Boil in salted water until al dente (about 8 min), drain, then steam covered on low heat for 10–15 min. Fluff with a fork, drizzle with melted butter and reserved saffron water.
Grill the kabobs: Preheat grill or broiler. Thread chicken onto skewers and grill over medium-high heat for 12–15 minutes, turning occasionally until cooked through and charred. Optionally brush with saffron butter for extra richness .
Grill tomatoes: Place whole tomatoes on grill; cook until blistered and softened.
Assemble: Serve chicken skewers atop saffron rice, with grilled tomatoes and mint garnish.

Servings and timing

Servings: 4 people
Prep time: 15 minutes
Marinating time: 6–12 hours (best overnight)
Cook time: 25 minutes (rice and grilling combined)
Total time: ~7 hours (including marinating)

Variations

Chicken choice: Use bone-in thighs or drumsticks for extra juice
Spicy twist: Add a pinch of cayenne or chili flakes to the marinade .
No-yogurt version: Omit yogurt and increase olive oil to ½ cup, for a dairy‑free marinade
Oven or stovetop option: Bake at 400 °F for 20–25 min or pan-sear on stovetop, finishing under broiler .

storage/reheating

Make‑ahead: Store cooked chicken and rice separately in airtight containers for up to 3 days. Rice holds up for 4 days
Reheating: Gently reheat chicken in oven or skillet at 350 °F until warmed (about 10–15 min) . Reheat rice with a splash of water to regain fluffy texture.
Assembly: Reassemble just before serving to preserve texture and freshness.

FAQs

How crucial is marinating time?

Longer marination (6–12 hours, ideally overnight) yields juicier flavors. Four hours is minimum; under that, flavors may remain mild

Can I skip the saffron?

You can, but saffron is the key to authentic flavor and color. Turmeric offers only a mild substitute

What temperature should the chicken reach?

Cook until internal temperature hits 165 °F for food safety, about 4–5 min per side on high heat .

Should I use chicken breast or thighs?

Both work—thighs are more forgiving and juicy; breast is lean but can dry out if overcooked

How do I bloom saffron properly?

Grind saffron threads, then steep in warm water (1–2 Tbsp) for a few minutes before adding to marinade

Can I grill without skewers?

Yes—use a grill basket or lay pieces directly on grill; just be cautious to flip carefully.

Is there a vegetarian version?

Marinate tofu or paneer in the same mixture and grill similarly for a meat‑free take on Joojeh flavor.

What sides go well?

Classic accompaniments include Salad Shirazi, Mast-o-Khiar (cucumber‑yogurt), lavash/flatbread, grilled peppers, or sumac‑onion salad

Can I make this in an air fryer?

Yes—cook marinated chicken at 400 °F for about 12–15 minutes, shaking halfway through.

How to prevent chicken from sticking to skewers?

Soak wooden skewers before grilling. For metal ones, lightly oil the grill grates or skewers themselves .

Conclusion

Persian Joojeh Kabob with Saffron Rice is a show‑stopping blend of tender, aromatic chicken and vibrant saffron rice. Its marinated, grilled chicken delivers smoky charm and deep flavor, while buttery rice and blistered tomatoes create a beautifully balanced plate. Easy to adapt for dietary preferences, versatile in cooking methods, and perfect for gatherings, this dish brings the heart of Persian cuisine to your table. Enjoy each golden, flavor‑rich bite!