Jujeh kabab (Persian: جوجه‌ کباب, literally "grilled chick") is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone.^[1] It is one of the most common and popular dishes of Iran.^[2] It is common to marinate the chunks in minced onion, lemon juice and saffron.^[3]

It is sometimes spelled as Joojay kebob or Joojeh kabab.^[1] Often served on chelo rice or wrapped in lavash bread, both of which are staples in the Iranian cuisine.^[4] The former is more often served in restaurants and elaborate parties such as wedding receptions while the latter is often eaten in domestic settings, kebab joints and picnics or packed for road trips. Other optional components include grilled tomatoes, peppers (grilled or raw), fresh lemons or other vegetables.^[5]

Ingredients

• 6 lbs chicken breast, cubed (1.5-inch)
• 3 cups plain Greek yogurt
• 3 large onions, finely sliced
• 1 cup extra virgin olive oil
• 3 tbsp lemon juice
• 0.75 cup saffron in bloom
• 3 tsp salt ^[6]

Instructions

Combine chicken, yogurt, onions, olive oil, lemon juice, saffron, and salt in a container. Mix well and refrigerate for at least 3 hours. Thread chicken onto skewers and cook on a preheated grill for 5 minutes per side, or until cooked through.^[6]