Persian Chicken Joojeh Kebabs with Green Sauce

Persian Chicken Joojeh Kebabs with Green Sauce
Persian Chicken Joojeh Kebabs with Green Sauce

Persian Chicken Joojeh Kebabs with Green Sauce is a flavorful and aromatic dish that’s perfect for grilling. The tender chicken is marinated in a mix of saffron, yogurt, lemon juice, and spices, giving it a bright and zesty flavor. The green sauce, typically a vibrant cilantro or herb-based chutney, adds a fresh, tangy complement to the grilled meat.

Persian Chicken Joojeh Kebabs with Green Sauce
SERVINGS
4-6 portions
HARDNESS LEVEL
Medium ★★
COOKING TIME
60 min
CATEGORIES
Main Course, Chicken
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Nutritional Information Per Serving
Calories
320 kcal
Carbohydrates:
8g
Protein
35g
Fat
15g
Ingredients For the Chicken Joojeh Kebabs:
  • Chicken thighs or breasts: 1 kg, boneless, cut into large chunks
  • Plain yogurt: 1 cup
  • Olive oil: 2 tablespoons
  • Onion: 2, large, finely grated
  • Cloves garlic: 3, minced
  • Juice of 2 lemons
  • Saffron threads: 1 teaspoon, steeped in 2 tablespoons hot water
  • Turmeric: 1 teaspoon
  • Salt and pepper, to taste
  • Ground cumin: 1 teaspoon, optional
  • Metal or wooden skewers: if wooden, soak in water for 30 minutes to prevent burning
Ingredients For Green Sauce (Cilantro-Mint Chutney):
  • Fresh cilantro: 1 bunch
  • Fresh mint: 1 bunch
  • Green chilies: 1-2
  • Garlic Cloves: 2
  • Ginger: 1 small piece, about 1 inch
  • Yogurt: 2 tablespoons, for creaminess
  • Juice of 1 lime
  • Olive oil: 1 tsp
  • Salt, to taste
  • Water, as needed to thin the sauce
Instructions
1. Marinate the Chicken:
  • In a large bowl, mix yogurt, olive oil, grated onions, garlic, lemon juice, saffron water, turmeric, salt, pepper, and cumin (if using).
  • Add the chicken chunks to the marinade, ensuring they are fully coated.
  • Cover the bowl and refrigerate for at least 4 hours or preferably overnight to allow the flavors to develop.
2. Prepare the Grill:
  • Preheat your grill or grill pan to medium-high heat. You can also use an oven with a broiler setting if grilling is not an option.
3. Skewer the Chicken:
  • Thread the marinated chicken pieces onto the skewers, leaving some space between each piece for even cooking.
4. Grill the Kebabs:
  • Grill the skewers for about 5-7 minutes on each side, until the chicken is golden and cooked through. Be sure to rotate the skewers to get an even char on all sides.
  • You can brush some extra marinade or oil on the chicken while grilling for added moisture.
5. Rest the Chicken:
  • Let the skewers rest for a few minutes after removing them from the grill to lock in the juices.
6. Prepare The Sauce:
  • Combine cilantro, mint, chilies, garlic, ginger, lime juice, yogurt, and olive oil in a blender or food processor.
  • Blend until smooth, adding water as needed to achieve a pourable consistency.
  • Taste and adjust seasoning with salt or more lime juice if needed. The sauce should be tangy, fresh, and slightly spicy.
Serving Suggestions:
  • Serve the Joojeh Kebabs hot off the grill with warm lavash or pita bread, saffron rice (chelow), or a simple cucumber-tomato salad.
  • Drizzle the green sauce over the kebabs or serve it on the side for dipping.
  • Garnish with grilled vegetables like tomatoes, bell peppers, and onions.
Preparation Tips:

Make ahead: You can marinate the chicken up to 24 hours in advance to intensify the flavor.

Vegetable skewers: You can also grill vegetables like zucchini, onions, and peppers alongside the chicken.

Disclaimer

Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. 

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