Jujeh Kabob (Persian Chicken Kabob)

Marsha Gardner


The first time I ever made this dish or even heard of it was a for my youngest sister's wedding reception. Her husband had a list of Persian Dishes that he wanted prepared. I made them even though at that time I was not familiar with Persian food.

My sister had a list of American food that she wanted prepared for this at home outdoor wedding and my sister Carol prepared those. I think that I got the better end of the deal. I took to Persian food immediately.

Even though we live 1500 miles away I still cook these dishes several times a year.


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  • 2 tsp
    ground saffron dissolved in hot water
  • 1 c
    freshly squeezed lime juice
  • 2 Tbsp
    olive oil, extra virgin
  • 2
    onions, peeled, thinly slices
  • 1 1/2 clove
    garlic, sliced and smashed
  • 2 Tbsp
    orange zest
  • 2 Tbsp
    yogurt, plain
  • 2 tsp
    kosher salt
  • 2 tsp
    freshly ground black pepper
  • 3 lb
    boneless chicken breast, cut into cubes
  • 5 medium
    tomatoes, halved

  • ·
    juice of 1 lime
  • 1/4 c
    butter, melted
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper

  • 2-12 oz
    packages lavash bread
  • 2
    limes, cut in half
  • ·
    fresh parsley

How to Make Jujeh Kabob (Persian Chicken Kabob)


  1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
  2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
  3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
  4. For the baste:
    Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
    Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
  5. To serve:
    Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
  6. Note:
    You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.

Printable Recipe Card

About Jujeh Kabob (Persian Chicken Kabob)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Middle Eastern
Other Tag: Healthy

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