For an enhanced flavor profile, consider adding a pinch of turmeric or sumac to the marinade. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning. Serve immediately with basmati rice, grilled tomatoes, sliced onions, and a wedge of lemon. A side of Persian cucumber and tomato salad (Shirazi salad) complements the dish perfectly. To check for doneness, insert a meat thermometer into the thickest part of a chicken cube. The internal temperature should reach 165°F (74°C).
Jujeh Kabob (Persian Chicken Kabobs)
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME6 hrs 25 mins
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SERVING6 People
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VIEWS38
Embark on a culinary journey to Persia with these succulent chicken kabobs. Infused with the vibrant flavors of saffron, lemon, and lime, this dish is a symphony of taste that will transport your senses. Perfect for grilling season or a cozy indoor feast, serve with fluffy rice and grilled vegetables for an unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol129 mg
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Fiber2 g
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Protein48 g
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Saturated Fat3 g
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Sodium1277 mg
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Sugar1 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large glass bowl, whisk together the sliced onion, lime juice, lemon juice, salt, pepper, and crushed saffron. Gradually drizzle in the olive oil, whisking continuously to emulsify. (5 minutes)
02
StepGently press the chicken cubes into the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap, pressing down to eliminate air pockets. Marinate in the refrigerator for at least 6 hours, or preferably overnight, turning the chicken every few hours to ensure even marination. (6-12 hours)
03
StepPreheat an outdoor grill to medium-high heat (about 375°F or 190°C) and lightly oil the grill grate. Alternatively, preheat a grill pan on the stovetop.
04
StepRemove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Thread the chicken cubes onto the metal skewers, leaving a small space between each piece to ensure even cooking.
05
StepPlace the skewers on the preheated grill and cook, turning occasionally, until the chicken is browned and cooked through, with an internal temperature of 165°F (74°C). This should take approximately 10-15 minutes, depending on the thickness of the chicken and the heat of the grill.
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Sallie Conroy
Jun 14, 2025I marinated the chicken overnight and it was incredible. My family loved it! Will definitely make again.
Geraldine Terry
Jun 4, 2025This recipe is fantastic! The chicken was so tender and flavorful. The saffron really makes a difference.
Audie Berge
May 9, 2025Instead of grilling, I baked them in the oven at 400°F (200°C) for about 20 minutes, and they turned out great!
Athena Wisoky
May 5, 2025I didn't have any saffron, so I substituted a pinch of turmeric. It wasn't quite the same, but still delicious!
Summer Walsh
Apr 25, 2025I added a pinch of red pepper flakes to the marinade for a little bit of heat. It was a delicious addition!
Norberto Tremblayreichert
Mar 16, 2025I used boneless, skinless chicken thighs instead of breasts, and they were incredibly moist and flavorful.
Guillermo Daniel
Feb 17, 2025The directions were easy to follow, and the kabobs turned out perfectly. I served them with saffron rice and grilled vegetables.
Thad Crist
Feb 10, 2025The marinade is the key! It really infuses the chicken with so much flavor.
Santina Legros
Feb 4, 2025This is a great recipe! Thanks for sharing!
Alexander Becker
Jan 25, 2025So delicious! I've made it several times now and it's always a hit.