Preparation: 10 minutes
Marinate Time: 24-48 hours
Serves 3-4
you will need an outdoor grill and about 6 or 7 metal skewers
Recipe type: Chicken Kabob
Cuisine: Persian
  • 4 boneless skinless chicken breast halves
  • 1 small onion, peeled and sliced
  • ⅓ cup fresh lemon juice
  • ⅛ tsp ground saffron powder
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup olive oil
  • Small tomatoes (whole)
  • Small onions cut in half
  • Sweet colorful mini peppers (whole)
  • Serrano peppers (optional)
  • Olive oil for brushing over the veggies
  • Sprinkle of salt and ground black pepper
  1. Trim all the fat from chicken breasts and cut them into equal pieces (1 ½ - 2 inches) and place them in a medium glass container.
  2. Add the sliced onions, saffron, salt, black pepper and lemon juice to the chicken and toss until the chicken pieces are uniformly coated with saffron and yellow.
  3. Add the olive oil to the dish and stir to combine.
  4. Cover the dish with plastic wrap and refrigerate 24-48 hours. Leave the marinated chicken out at room temperature for about 45 minutes before grilling.
  5. Prepare the outdoor grill for high heat because this Chicken Kabob needs to cook fast otherwise it will dry out. If using coals, they should be burned until they are covered with a white ash before grilling. The grill grates should be 4-5 inches above the heat source.
  6. Use narrow metal skewers to skewer the Chicken Kabobs. Skewer the tomatoes, onions and peppers separately because these vegetables do not cook at the same time. Spray or brush the skewered vegetables with a light coating of olive oil and a sprinkle of salt and pepper before grilling them.
  7. Place two metal bars (I purchased mine from hardware store) at top and bottom of the grill grate and rest the tip and handle of the skewers on the bars so the chicken and vegetables don't touch the grates.
  8. If there is not enough space on the grill for all the skewers, grill the vegetables first and keep them warm until you grill the chicken.
  9. Grill the Jujeh Kabob over high heat. As soon as one side starts changing color the other sides should be grilled so the hot fire seals in the juices. Then keep turning the skewers until golden brown on all sides and no longer pink inside. Check one piece of the Jujeh kabob by cutting through it with a knife, if it is white and juicy it is ready. Remove the kabobs that are ready from fire and keep them warm under aluminum foil and serve as soon as all are done grilling.
  10. Enjoy the Chicken Kabobs and grilled vegetables over Sangak (Persian flat bread) or Persian rice. If you are serving the chicken kabobs with white rice, add a dab of softened butter on top and toss gently with a fork to coat the warm rice, and sprinkle it with sumac for the traditional style. Serve the kabobs with extra lemon/lime wedges with a few wedges of fresh white or red onions.
Grilling Tip: Two raised metal bars (purchased from a hardware store) are placed across the top and bottom of the grill grate. The tip and handle of the skewers are placed on these bars so the chicken pieces and vegetables do not stick to the grates.
Recipe by Persian Mama at