Joojeh Kabab (Chicken Kabob)

Its summer and time to get out doors and begin grilling some good stuff! How about some Joojeh Kabab to satisfy your appetite?!
Note:you will need skewers that are thinner than those used for Kabab Koobideh.

Below you will see two different types of marinated Joojeh Kabab. One is the normal Joojeh Kabab (left) and the other is a spicy version (right):

Chicken breast(s) — Every skewer holds about 1 chicken breast, and usually you will need 1 to 2 skewers per person
olive oil — Approximately half a cup (for 2-3 chicken breasts)
salt — desired amount
pepper — desired amount
turmeric — half a teaspoon or slightly more than that
chopped onion(s) – 1 large for 2-3 chicken breasts
saffron (optional) – just a tad
red pepper or chili pepper (optional) — if you want to make them spicy


Cut up the chicken breast into pieces. The size of the pieces depends on the size of your skewer.

Add the chicken pieces to a container or bowl that has a lid.

Marinade the chicken with olive oil, salt, pepper, a tad bit turmeric, chopped onions, and saffron (finely ground). Make sure to mix the chicken pieces into the marinade so that all the pieces are coated. Note: If you want to make the chicken spicy add the red pepper as part of the marinade. Place the lid on the container (bowl) and place in the fridge for a few hours or overnight.

When you are ready to make the Joojeh Kabab prepare your grill. If you are using charcoal you will need to fix the grill and wait until the charcoal is heated prior to placing the skewers onto the grill.


Place chicken pieces onto the skewers and cook them on the grill. Rotate the skewers to make sure both sides are cooked evenly. Depending on how juicy you want the Joojeh to be you will need to adjust the grilling time (5 to 10 minutes). It does not take long for the Joojeh Kabab to be cooked and ready, but you want to avoid having too much of a flaming grill because your Joojeh will burn on the outside and not cook on the inside. With practice your timing will become better.

Serve with rice, sabzi khoordan (herbs such as mint, tarragon, etc.), or bread.

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