🍢 Joojeh kabab (saffron chicken kebab)

Name: Joojeh kabab (saffron chicken kebab)
Total time: 60 min
Yield: 4
Cuisine: Iran
Ingredients: 800 g boneless chicken thighs or breast, in 4 cm pieces; 1 onion, grated; Juice of 2 lemons; 150 g plain yogurt; 1/2 tsp ground saffron steeped in 3 tbsp hot water; 20 g butter, melted; 300 g basmati rice; Salt and black pepper

Origin: Iran

700kcal

per serving · 400 g

175kcal

per 100 g

60 gProtein15 g / 100 g

26 gFat6.5 g / 100 g

60 gCarbs15 g / 100 g

Joojeh kabab is Persian grilled chicken: boneless pieces marinated in yogurt, grated onion, lemon juice and saffron, then threaded on skewers and cooked over charcoal. The meat stays tender and juicy with a bright yellow colour and a citrusy, floral aroma. It is brushed with melted butter and served with fluffy saffron basmati rice and grilled tomatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

High protein15 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, yogurt, butter

Contains dairybecause of: yogurt, butter

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

chickensaffronlemononionyogurtbutterbasmati rice

Recipe

4 servings60 min

Ingredients

800 g boneless chicken thighs or breast, in 4 cm pieces
1 onion, grated
Juice of 2 lemons
150 g plain yogurt
1/2 tsp ground saffron steeped in 3 tbsp hot water
20 g butter, melted
300 g basmati rice
Salt and black pepper

Method

Mix the onion, lemon juice, yogurt, half the saffron water, salt and pepper; marinate the chicken at least 4 hours or overnight.
Rinse and soak the rice 30 minutes, parboil 6 minutes, drain, then steam covered on low heat 30 minutes.
Thread the chicken on skewers and grill over hot charcoal 10–12 minutes, turning, until cooked through.
Mix the melted butter with the remaining saffron water and brush over the hot kebabs.
Serve on the rice with grilled tomatoes.

How to make it lighter

Chicken breast instead of thigh makes the kebab leaner.
Brush with butter only lightly or skip it; the saffron and lemon carry the flavour.
Serve a smaller mound of rice with a large herb salad.

History

Joojeh means “young chicken” in Persian, and grilled kebabs served with rice (chelow) are a cornerstone of Iranian restaurant and family cooking. Joojeh kabab is eaten throughout Iran and is a fixture of Persian restaurants abroad.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →