Joojeh Kabab (Persian Saffron Chicken Kabab) with Lemon Butter
Joojeh Kabab is a traditional Persian chicken kabab known for its tender texture, saffron aroma, and simple grilling technique. This recipe uses a yoghurt-based marinade combined with saffron water, onion, and mild spices to flavor and soften the chicken before grilling. The kababs are finished with a saffron lemon butter that adds richness and acidity, enhancing the natural flavor of the grilled chicken.
This saffron chicken kabab recipe follows the classic Iranian method, where long marination time is key. The use of yoghurt and mayonnaise helps keep the chicken moist while grilling, while saffron provides both color and aroma without overwhelming the dish. Joojeh Kabab is typically served with rice or flatbread and is commonly found in Persian restaurants and home kitchens.
Basic Ingredients for Joojeh Kabab
Chicken Marinade:
Chicken Breast: Lean protein that absorbs marinade efficiently and cooks evenly on skewers.
Saffron Water: Essential for authentic Persian flavour, aroma, and golden colour.
Vegetable Oil: Prevents sticking during grilling and supports even cooking.
Mayonnaise: Adds fat and acts as a moisture barrier, helping prevent the chicken from drying out.
Yoghurt: Lightly tenderizes the chicken and balances the richness of the marinade.
Salt: Seasons the chicken thoroughly and enhances overall flavour.
Black Pepper: Adds mild heat without overpowering the saffron.
Dried Thyme: Provides subtle herbal depth.
Chili Flakes: Adds gentle heat; optional but traditional in some variations.
White Onion: Adds moisture and sweetness; commonly used in Persian kabab marinades.
Green Bell Pepper: Optional but traditional for skewering; adds texture and mild bitterness.
Saffron Lemon Butter:
Unsalted Butter: Adds richness and sheen to the finished kabab.
Saffron Water: Reinforces saffron aroma at the final stage.
Lemon Juice: Adds acidity to balance the butter and grilled flavours.
Salt: Sharpens the butter sauce without overpowering the dish.
Alternative Ingredients
Chicken Breast: Chicken thighs can be used for a juicier Persian chicken kabab.
Mayonnaise: Replace with additional yoghurt for a lighter marinade.
Vegetable Oil: Neutral oils such as grape-seed or sunflower oil work well.
Bell Pepper: Can be omitted or replaced with tomato or zucchini slices.
Butter Sauce: Olive oil with lemon and saffron can be used for a dairy-free option.
Preparation Tips for Joojeh Kabab
- Marinate the chicken for at least 6 hours, preferably overnight.
- Soak wooden skewers in water for 30 minutes before grilling.
- Remove excess marinade to prevent flare-ups on the grill.
- Grill over medium-high heat, turning frequently for even browning.
- Melt butter gently to preserve saffron aroma and colour.
Serving Tips for Joojeh Kabab
- Serve with Persian basmati rice (chelo) or flatbread.
- Pair with grilled tomatoes, onions, or mast-o-khiar (Persian yoghurt dip).
- Brush saffron lemon butter on just before serving for best flavour.
Storage tips
- Store cooked chicken kababs in an airtight container for up to 3 days in the refrigerator.
- Reheat gently in a covered skillet or oven to prevent drying.
- Cooked kababs can be frozen for up to 1 month.
- Avoid freezing raw marinated chicken once yoghurt has been added.
Joojeh Kabab (Persian Saffron Chicken Kabab) with Lemon Butter
Ingredients
Main Marinade
- 1 kg Chicken Breast, cut into bite-sized chunks
- ¼ cup Saffron Water
- 2 tbsp Vegetable Oil
- 3 tbsp Mayonnaise
- ¼ cup Yoghurt
- 2½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Dried Thyme
- ⅛ tsp Chili Flakes
- 1 cup White Onion, thinly sliced
- ¼ cup Green Capsicum, Bell Pepper, thinly sliced
Saffron Lemon Butter
- 3 ½ tbsp about ¼ cup minus ½ tbsp Unsalted Butter
- 1 tbsp Saffron Water
- 1 tbsp Lemon Juice
- Pinch of Salt
Instructions
- In a large bowl, combine yoghurt, mayonnaise, saffron water, oil, salt, black pepper, thyme, and chili flakes. Add the sliced onion and green capsicum. Mix in the chicken pieces until thoroughly coated. Cover and refrigerate for at least 6 hours, or overnight for maximum flavour.
- Thread the marinated chicken onto skewers (alternating with vegetables if you like). Grill over medium-high heat for 12–15 minutes, turning occasionally, until the chicken is golden and cooked through.
- In a small saucepan, melt the butter over low heat. Stir in saffron water, lemon juice, and a pinch of salt. Brush the warm butter sauce over the grilled kababs right before serving, or offer it on the side.
Did you make this recipe?
Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!
