Jujeh Kabāb

Name: Jujeh Kabāb (Grilled Saffron Chicken Kababs)
Cuisine: Iranian
Ingredients: 1 teaspoon saffron threads, ground and bloomed with 6 tablespoons (90 ml) hot water, divided; 1 teaspoon saffron threads, ground and bloomed with 6 tablespoons (90 ml) hot water, divided; 2½ lb (1.1 kg) boneless and skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) pieces; 2½ lb (1.1 kg) boneless and skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) pieces; 2½ lb (1.1 kg) boneless and skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) pieces; 1 cup (240 ml) whole milk yogurt; 1 onion, diced; 2 tablespoons olive oil; 1½ teaspoons sea salt; ½ teaspoon ground black pepper; Juice of 2 limes, divided; 1 tablespoon unsalted butter, melted

Grilled Saffron Chicken Kababs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Jujeh kabāb delivers remarkably colorful, tasty, and tender chicken pieces. Marinating the chicken in a mixture of saffron-infused yogurt for an extended period not only makes the meat tender but also gives it the distinctive color and vibrant flavor of saffron.

Ingredients

1 teaspoon saffron threads, ground and bloomed with 6 tablespoons (90 ml) hot water

Asia
Americas
Iran
United States
Main course
Gluten-free

Method

Start by pouring 4 tablespoons (60 ml) of the saffron water over the chicken in a large mixing bowl. Toss the chicken, cover, and refrigerate for 1 hour. During this time, the chicken will absorb the br