How long should joojeh kebab marinate?

Overnight in the fridge is best. If you are short on time, give the chicken at least four hours in the saffron, yoghurt, grated onion and lemon marinade so the flavour has time to get into the meat.

How do I know the chicken skewers are cooked?

Use a probe and look for 75°C (165°F) in the thickest part, with a good char on the outside. On the lower rack at 250°C (480°F) this takes 10 to 12 minutes, turning a quarter turn every 3 to 4 minutes.

Can I use chicken breast instead of thighs?

You can, but thighs are the better choice because they stay juicier over high charcoal heat. Breast cooks faster and dries out more easily, so check it early and take it off as soon as it reaches 75°C (165°F).

Why brush the chicken with butter at the end?

The melted butter adds richness and a glossy finish to the saffron chicken. Brush it on towards the end, return the skewers to the heat for a final minute, then rest them so the hot metal finishes cooking the meat gently.

Outdoor Cooking & Charcoal Oven Recipes / Chicken

Persian saffron chicken skewers grilled over charcoal in the Charlie Oven

Joojeh Kebab (Persian Saffron Chicken Skewers)

Name: Joojeh Kebab (Persian Saffron Chicken Skewers)
Prep time: 4 h 20 min
Cook time: 12 min
Yield: 4
Cuisine: Persian
Ingredients: 800g chicken thighs, boneless and skinless; 2 onions, finely grated; 2 tbsp lemon juice; 3 tbsp yoghurt; ⅛ tsp threads Saffron threads, Soak in 1 tbsp warm water; 2 tbsp oil; Salt and black pepper; 20g Melted butter for finishing

Leyli Homayoonfar shared these Persian saffron chicken skewers at our masterclass. The marinade gives the chicken its golden colour and fragrance; charcoal adds char at the edges. A brush of melted butter finishes the joojeh kebab. Simple to serve, lovely to eat.

Leyli HomayoonfarChef and founder, Bab Haus

Grill

Prep20 minutes plus at least 4 hours marinating

Cook12 minutes

Serves4

DifficultyEasy

Ingredients

800g chicken thighs, boneless and skinless
2 onions, finely grated
2 tbsp lemon juice
3 tbsp yoghurt
⅛ tsp threads Saffron threads, Soak in 1 tbsp warm water
2 tbsp oil
Salt and black pepper
20g Melted butter for finishing

Method

Keep the chicken thighs whole and pat them dry with kitchen paper.
Soak the ⅛ tsp saffron threads in 1 tbsp warm water. In a bowl, mix the grated onion, lemon juice, yoghurt, saffron with its soaking liquid, oil, salt and pepper.
Add the chicken and mix well so everything is coated. Cover and leave in the fridge overnight. If you are short on time, give it at least four hours.
Thread the chicken thighs onto the fat skewers lengthways so they sit flat along the skewer. This helps them cook evenly and gives you more surface area for colour.
Place the skewers onto the Turkish grill rack in the lower position.
Cook for 10 to 12 minutes, turning the skewers a quarter turn, or 90 degrees, every 3 to 4 minutes so you build an even colour all the way round.
You are aiming for a nice char on the outside and an internal temperature of 75°C (165°F).
Towards the end, brush the chicken with 20g melted butter and return it to the heat for a final minute.
Once cooked, take the skewers out to rest. The hot metal will continue to cook the chicken gently from the inside, so it will finish cooking while it rests.

More recipes

The cook

Leyli Homayoonfar

Chef and founder, Bab Haus

Leyli Homayoonfar is the chef and founder of award winning Bab Haus. With a background in Michelin starred restaurants and as Head Chef for Jamie Oliver, her cooking brings together her Persian and Welsh roots with a love of Mexican food, BBQ and cooking over fire.

More recipes by Leyli Homayoonfar

Frequently asked questions

How long should joojeh kebab marinate?

Overnight in the fridge is best. If you are short on time, give the chicken at least four hours in the saffron, yoghurt, grated onion and lemon marinade so the flavour has time to get into the meat.
How do I know the chicken skewers are cooked?

Use a probe and look for 75°C (165°F) in the thickest part, with a good char on the outside. On the lower rack at 250°C (480°F) this takes 10 to 12 minutes, turning a quarter turn every 3 to 4 minutes.
Can I use chicken breast instead of thighs?

You can, but thighs are the better choice because they stay juicier over high charcoal heat. Breast cooks faster and dries out more easily, so check it early and take it off as soon as it reaches 75°C (165°F).
Why brush the chicken with butter at the end?

The melted butter adds richness and a glossy finish to the saffron chicken. Brush it on towards the end, return the skewers to the heat for a final minute, then rest them so the hot metal finishes cooking the meat gently.