Persian Chicken Kabobs
Juicy, flavorful, and steeped in tradition, these Persian Chicken Kabobs (Joojeh Kabob) bring authentic Middle Eastern flair to your table. Marinated in a rich blend of Greek yogurt, freshly grated onion, garlic, lemon juice, and the golden essence of saffron and turmeric, these tender chicken pieces are grilled to perfection for a smoky charred finish. This easy-to-follow recipe, complete with colorful bell peppers and onions for added texture, is ideal for family dinners or summer barbecues. Serve these kabobs alongside fragrant basmati or saffron rice, flatbread, and a cooling cucumber yogurt dip for a complete and satisfying meal. Perfect for grilling season, these kabobs deliver a delightful mix of bold spices and aromatic warmth that will transport your taste buds straight to Persia!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pounds Boneless, skinless chicken thighs (or chicken breasts)
- 1 cup Plain Greek yogurt
- 1 large Onion (finely grated)
- 3 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground saffron
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Bell peppers and onions (optional, for skewers)
Directions
Step 1
Cut the chicken thighs or breasts into 2-inch pieces and set aside in a large mixing bowl.
Step 2
In a separate bowl, whisk together the yogurt, grated onion, lemon juice, olive oil, minced garlic, ground turmeric, ground saffron (dissolved in 2 tablespoons of hot water), salt, and black pepper to create the marinade.
Step 3
Pour the marinade over the chicken pieces and mix well to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours or overnight for the best flavor.
Step 4
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Step 5
Preheat your grill to medium-high heat or set your oven's broiler on high. Lightly oil the grill grates or a baking sheet if using the oven.
Step 6
Thread the marinated chicken pieces onto skewers, alternating with chunks of bell peppers and onions if desired.
Step 7
Grill the kabobs for 12-15 minutes, turning occasionally, until the chicken is fully cooked and nicely charred in spots. If broiling, place the skewers on a baking sheet and broil for 15-20 minutes, turning halfway through.
Step 8
Remove the kabobs from the heat and let them rest for 5 minutes. Serve immediately with basmati rice, saffron-infused rice, or flatbread and a side of cucumber yogurt dip.
Nutrition Facts
| Serving size | (1890.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2742.7 |
| Total Fat 147.9g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 977.0mg | 0% |
| Sodium 4325.0mg | 0% |
| Total Carbohydrate 76.1g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 42.7g | |
| Protein 268.9g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 498.3mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 3837.5mg | 0% |
Source of Calories