Persian grill favourite · Overnight marinade
Jujeh Kabab Recipe (Persian Saffron Chicken Kebab)
Grated onion. Saffron and lemon. Baste with butter.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenJujeh kabab is chicken marinated in saffron, lemon and onion and grilled over coals, the lighter partner to koobideh on a Persian kebab plate. Breast meat dries out and pale chicken has no flavour. The fix is using thigh or brined breast, an overnight onion and saffron marinade, high heat, and basting with saffron butter.
The 3 laws of jujeh kabab
Why this recipe works
1 hour
Onion and lemon tenderise slowly.
Plain breast
Thighs stay juicy.
Dry grill
Butter carries saffron and stops drying.
Shopping and prep list
Ingredients
Marinade
Baste and serve
The NineFoods char gauge
Is the chicken done?
Cut the thickest cube.
Method · 3 stages
Step by step
Marinate
- Mix marinade, add chicken and refrigerate 8 to 24 hours.
Skewer
- Thread chicken and vegetables onto skewers, shaking off excess marinade.
Grill
- Grill over hot coals or under a hot grill, turning and basting with saffron butter.
- Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Breast or overcooking.
Fix next time
Use thighs and pull at 74 C.
Why
Weak saffron.
Fix next time
Grind saffron with sugar and bloom in hot water.
Why
Too much yoghurt left on.
Fix next time
Wipe off excess before grilling.
Why
Short marinade.
Fix next time
Marinate overnight.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Chicken thigh | Main | Bone-in poussin pieces |
| Yoghurt | Tenderiser | Leave out for a lemon-only version |
| Saffron | Colour and aroma | Turmeric pinch (colour only) |
| Charcoal | Smoke | Very hot oven grill |
After the meal
Serve, store, reheat
Serve with
Chelow rice, grilled tomatoes, lavash and salad shirazi.
Store
Fridge 3 days; freeze raw marinated 2 months.
Reheat
Low oven, covered, with a little butter.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the chicken done) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Jujeh Kabab FAQ
What is jujeh kabab?
Persian saffron and lemon chicken kebab.
Can I bake jujeh kabab?
Yes, at 230 C for about 15 minutes, then grill to char.
How long should I marinate?
Overnight is best, at least 4 hours.
Bone-in or boneless?
Both are traditional; boneless thighs are easiest.