🍽️Grill

Saffron Yogurt–Marinated Joojeh Kabab with Grilled Vegetables

Name: Saffron Yogurt–Marinated Joojeh Kabab with Grilled Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Grill
Ingredients: 700 g boneless, skinless chicken breast, cut into bite-size cubes; Yogurt, enough to generously coat the chicken; A pinch of saffron threads, dissolved in 2 tablespoons hot water; 1 teaspoon ground turmeric; 2 garlic cloves, minced; 2 tablespoons olive oil; Juice of 1 lemon; Salt, to taste; Freshly ground black pepper, to taste; 2 bell peppers, sliced into large pieces; 2 zucchinis, sliced thick; 2 red onions, quartered; 250 g mushrooms, whole or halved if large

"Experience the vibrant flavors of a Persian summer with succulent, golden-hued chicken skewers infused with the world's most luxurious spice."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

700 g boneless, skinless chicken breast, cut into bite-size cubes
Yogurt, enough to generously coat the chicken
A pinch of saffron threads, dissolved in 2 tablespoons hot water
1 teaspoon ground turmeric
2 garlic cloves, minced
2 tablespoons olive oil
Juice of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 bell peppers, sliced into large pieces
2 zucchinis, sliced thick
2 red onions, quartered
250 g mushrooms, whole or halved if large

🌱 Gluten-Free🌱 High-Protein🌱 Low-Carb🌱 Keto-Friendly🌱 Middle Eastern⚡ Medium

❤️Health88%

😋Taste96%

🥳Joy94%

👨‍🍳Difficulty35/100

📜 The Story

Joojeh Kabab is a cornerstone of Persian culinary heritage, traditionally prepared for festive gatherings and outdoor picnics throughout Iran. The technique of using a saffron-infused yogurt marinade reflects centuries of Persian expertise in utilizing 'red gold' to both tenderize meat and impart a luxurious, floral depth.

🧬 Flavor DNA

🍋Sour

5/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

2/10

🍄umami

6/10

☕Bitter

1/10

✨ Sensory Profile

"The dish arrives with a breathtaking golden hue, releasing a fragrant cloud of floral saffron and charred garlic. Each bite offers a succulent, tender texture from the yogurt marinade, balanced by the smoky, caramelized sweetness of flame-grilled vegetables and a bright, zesty finish of fresh lemon."

Chef's Mastery

💡

The Secret

For the most intense color and flavor, grind your saffron threads with a tiny pinch of sugar using a mortar and pestle before dissolving them in hot water.

⚠️

Avoid This

Packing the chicken pieces too tightly on the skewer, which prevents the heat from circulating and results in uneven cooking and lack of char.

❄️

Storage

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to keep the chicken moist.

Instructions

In a large mixing bowl, combine the yogurt, dissolved saffron, turmeric, and minced garlic. Add the chicken cubes and mix thoroughly until all pieces are evenly coated. Cover and refrigerate for at least 2 hours to allow the flavors to penetrate and tenderize the meat.

Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Thread the marinated chicken onto skewers, leaving a small space between pieces for even cooking. On separate skewers, thread the bell peppers, zucchinis, red onions, and mushrooms so the vegetables can cook evenly.

Brush all skewers with olive oil and season lightly with salt and black pepper.

Place the chicken skewers on the grill and cook for about 10–12 minutes, turning every few minutes, until the chicken is fully cooked and lightly charred. Grill the vegetable skewers for about 7–8 minutes, turning occasionally, until tender with slight caramelization.

Remove the skewers from the grill and drizzle the chicken with fresh lemon juice. Serve immediately with the grilled vegetables while hot.