Joojeh Kebab in the Charlie Oven
Joojeh Kebab is a classic Persian dish where saffron-marinated chicken is cooked over charcoal for a simple, flavour-packed meal that is all about fire and sharing. It is exactly the sort of cooking that Charlie was made for. This recipe is from our masterclass with Chef Leyli Homayoonfar.
Ingredients
Serves 4
- 800g chicken thighs, boneless and skinless
- 2 onions, finely grated
- 2 tbsp lemon juice
- 3 tbsp yoghurt
- A good pinch of saffron threads, soaked in a little warm water
- 2 tbsp oil
- Salt and black pepper
- A little melted butter for finishing
Charlie Oven setup
Use good-quality lump charcoal, ideally Stag Charcoal. Build a small fire using roughly half to one football sized pile of charcoal placed directly on the fire grates. No need to wait for it to burn down to embers.
Bring the Charlie Oven up to around 220 to 250°C which is 430 to 480°F.
Fit the Charlie Turkish grill rack into the oven and use the fat skewers. These hold the chicken well and help it cook evenly without spinning.
Set the rack on the lower position so the skewers sit closer to the heat for a direct cook.
Method
- Keep the chicken thighs whole and pat them dry with kitchen paper.
- 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 which is 167°F.
- Towards the end, brush the chicken with a little 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 perfectly while it rests.
Why cook this in Charlie
The Charlie gives you steady heat from all sides, so the chicken cooks through without drying out while still picking up that char from the fire below. The Turkish grill rack and fat skewers make the whole thing feel controlled and easy, with no flare-ups and no chasing hot spots.
What to serve with it
Serve with warm flatbreads, grilled tomatoes, herbs and a simple yoghurt sauce. A squeeze of lemon over the top just before serving lifts everything.
If you enjoyed this, try our Turkish lamb skewers, fire-roasted aubergine, or charred flatbreads on the website.
Give it a go and share how it turns out. This is one you will come back to again and again.