Classic Jujeh Kebab (جوجه کباب) — Lemon-Garlic Saffron-Style Grilled Chicken

• 1¾ lbBoneless skinless chicken thighs (cut into 4 cm cubes)
• 3 tbspOlive oil
• ¼ cupFresh lemon juice (about 2 large lemons)
• 2 tspLemon zest (finely grated)
• 12 gGarlic (about 4 cloves, finely grated)
• 8 gKosher salt (about 1 1/2 tsp)
• 1 tspBlack pepper (freshly ground)
• 2 tspGround cumin
• 2 tspGround coriander
• 2 tspSmoked paprika
• 1 tspGround ginger
• 1 tspGround turmeric
• ¼ tspCayenne pepper (for mild heat)
• 4¼ ozPlain yogurt (helps tenderize and cling to the spices)
• 5.3 ozRed onion (grated or very finely minced)
• 8Metal or soaked bamboo skewers

Instructions

1. 1

   Cut the chicken thighs into even 4 cm cubes so they cook at the same rate and stay juicy. Pat the chicken dry with paper towels to help the marinade adhere and to promote better browning on the grill.

2. 2

   In a large bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, grated onion, yogurt, salt, black pepper, cumin, coriander, smoked paprika, ginger, turmeric, and cayenne. Mix until the marinade is smooth and evenly colored, with no dry spice pockets remaining.

3. 3

   Add the chicken to the bowl and toss thoroughly until every piece is fully coated. Cover and refrigerate for at least 4 hours and up to 12 hours, because the citrus and yogurt need time to tenderize and perfume the meat without turning it mushy.

4. 4

   Preheat a charcoal grill for medium-high heat (about 230–260°C at the grate) or preheat a gas grill with two zones: one medium-high and one medium. Clean and oil the grates, then let the chicken sit at room temperature for 15 minutes so it cooks evenly.

5. 5

   Thread the chicken onto skewers, leaving a small gap between pieces to encourage caramelization and prevent steaming. Lightly scrape off excess marinade that could drip and burn, but keep a thin coating for flavor and color.

6. 6

   Grill the skewers over medium-high heat for 10–14 minutes total, turning every 2–3 minutes to brown all sides without scorching the spices. The chicken is done when the thickest piece reaches 74°C internally and the exterior shows light char at the edges.

7. 7

   Rest the skewers for 3 minutes before serving so the juices redistribute and the meat stays tender. Serve immediately while the lemony aroma is at its peak, and squeeze an additional 10 ml lemon juice over the kebabs if you want extra brightness.