Today I’m sharing another Joojeh Kabob (jujeh kabob) recipe with you. Previously I have posted, Marinated Saffron Joojeh Kabob, which is the grilled marinated pieces of chicken breast, and Grilled Chicken Kabobs, that are marinated bone-in chicken drumlets.
This joojeh kabob is made with boneless chicken thighs and it is by far one of the easiest and tastiest kabobs to grill. I absolutely love chicken thighs for their flavor and their tender texture in different Persian khoresh recipes, as well as this kabob.
As most of my chicken recipes, I’ve removed the skin and trimmed the excess fat. I leave the thighs in one piece so it is faster to thread them on skewers, and they stay very juicy during grilling. The pieces marinate beautifully in a simple mixture of lemon juice, onion, vegetable oil, salt and pepper. You may increase or decrease the amount of lemon juice or the seasoning to your liking.
I have used wide skewers that get hot over the grill and help the chicken cook from inside, so the kabobs turn out juicy and delicious every time. You will know how wonderful they’re going to taste as soon as the mouthwatering kabob aroma fills the air! If you are using thin skewers, use a couple so that the thighs don’t hang too much to the sides.
The grilling time for this joojeh kabob is not very long; it grills quicker than the bone-in chicken kabob. It is recommended to check one of the pieces as soon as you’re happy with the look of the kabobs. Over grilling will result in dry kabobs, and the grilling time will vary depending on the size of the pieces and grill temperature.
I usually have a knife and fork ready by the grill and cut into one of the pieces and try one. It should be very juicy but no longer pink. The inside temperature of poultry should always be around 160 degrees Fahrenheit.
As most kabobs this joojeh kabob tastes amazing with sabzi khordan (fresh herbs), raw onions, mast o khiar (yogurt mixed with chopped Persian cucumbers, and seasoned with garlic, salt & pepper) and a cold glass of doogh which is a drink made with a mixture of yogurt, club soda and some kind of fragrant dried herb such as mint or thyme. The golden crispy pieces set by the rice are Tahdig, the best part of any bottom of the pot!
It is always a treat to have some grilled tomatoes when we make kabobs, so I simply brush them with olive oil and sprinkle some salt and pepper on top for taste.
For the side dish, I steamed my delicious Baghali Polo (fava bean and dill rice) with lavash TahDig, but you may also serve this kabob with steamed white rice , kateh, or sangak (Persian flat bread)
I have used metal poles (available at hardware stores) to raise the level of skewers by one inch. This is a helpful gadget that I also use to grill my Kabob Koobideh, but if you don’t have them, make sure to clean the cold grill grates (before you light the coals) and then spray or brush them with vegetable or olive oil, to prevent the chicken pieces from sticking to the grates.
Fill your plate with a mountain of fluffy baghali polo, top it with a piece or two of the joojeh kabob. Help yourself to a piece of tahdig, a plump grilled tomato, and some fresh herbs. Relish the flavors of rice, kabob, grilled tomato and herbs, bite into a piece of raw onion, take a spoonful of mast o khiar and then wash it all down with a sip of doogh or your favorite drink. This is the moment you’re going to say to yourself: This is how every special meal should taste like. Enjoy!!
Marinate time: 6 hours
Grill time 15-20 minutes
You will need skewers and an outdoor grill
- 2 pounds skinless, boneless chicken thighs (about 12 pieces)
- 1 medium yellow onion, chopped or sliced
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup lemon juice
- ⅓ cup vegetable oil
- Trim the excess external fat from the chicken thighs.
- Add the thighs, chopped yellow onions, salt, pepper, lemon juice and vegetable oil to a large dish . Toss to coat well; cover with a lid and marinate for at least 6 hours.
- Thread the marinated chicken thighs into wide skewers. If you are using thin skewers, use two to keep the thighs in place. I also grilled some tomatoes to go with this; you may use any vegetable of your choice.
- I have used two square metal poles (available at hardware stores) to raise the level of skewers by 1 inch. However it is possible to grill this kabob directly on the grates. Before you heat up the grill, clean the grates and brush some olive oil or vegetable oil on them to prevent the chicken from sticking to them.
- Prepare the outdoor grill with medium hot coals. The medium heat is needed to cook the inside of the chicken without burning the outside.
- Grill the kabobs on both sides for a total grilling time of 15-20 minutes. The time will vary depending on the grill temperature and the size of the meat. When the desired grilled look is reached, use a knife to cut into one of the pieces; the chicken should be very juicy and no longer pink inside.
- The internal temperature of poultry should always be around 160 F.
- This kabob tastes amazing with Baghali Polo, but you may also serve it with saffron rice, kateh, or sangak (Persian flat bread). As most Persian kabobs, a side of fresh herbs, raw onions and mast o khiar would complement this wonderful dish.
Fae's Twist & Tango says
My mouth was watering all through your magnificent narrative, and I was drooling toward the end! OMG, I wish I was at your table! I am curious what you do for your big feast! 😀 )))
🙂 Fae, you’re so kind.. I hope one of these days we can get together and cook up a storm; how fun would that be!
I love your cooking and have made quite a few of your recipes:) A lot of them even better than in Iran (have been three times). Just wanted to say that what I’m missing on food blogs / recipe sites is that when describing a whole meal, to make it a complete meal too. Vegetables are such an important part of Persian cuisine and you have enough recipes, yet a meal like this for instance just doesn’t have enough veggies:)
And to just bitch a bit more, topping it up with a salad is nice but doesn’t cut it, a kuku sabzi would be perfect:) (and then a salad !:)))
Keep ‘m coming, kheyli ghozmaze 🙂
Hello Edgar, I’m very happy that you’re enjoying my recipes and I thank you for your lovely comment. I will definitely consider your suggestion about coming up with a dinner menu instead of a single meal. Meanwhile, it sounds like having been in Iran, you’re pretty familiar with Persian dinner parties, and I’m sure you’re going to be able to put together a feast utilizing several of my recipes 😉
This chicken looks delish!!! But that rice looks amazing!! Wow! I am so excited to try this whole combination. But it sounds like the rice might also pair well with a nice blackened salmon? Always looking for new ways to take basics up a notch!!
Thank you Maria, you will find the rice recipe here: https://persianmama.com/persian-steamed-rice/
This rice tastes great with blackened salmon but I slightly favor Sabzi Polo more! Sabzi Polo is a similar rice without the fava beans, but with a combination of finely chopped herbs such as dill, cilantro, parsley, scallions (or chives). I have a blackened salmon recipe with sticky herb rice: https://persianmama.com/blackened-salmon-sticky-herb-rice/ (with a different preparation than the Persian rice) that you might like!
The rice is a perfect match for this 🙂
I agree; and of course the grilled veggies 😉
Negar Ameli says
The chicken thigh joojeh kabobs turned out beautifully! thank you so much for the detailed recipe with pictures. I added ‘saffron’ to my marinade as in your other recipe for joojeh kabob.
Dear Negar; thanks for writing to me; I’m very happy that you’ve enjoyed this recipe. I totally agree, saffron makes everything better 😉
How can I make this in the oven without using the broiler?
Hi Sanam; Preheat your oven to 375. the second rack from the bottom. Place the marinated thighs on a baking sheet that has been lined with aluminum foil. Bake for an hour or so, until the chicken is golden brown on the outside and cooked through and no longer pink when you cut the meat close to the bone. A meat thermometer should read 165 at this point.
What would be the time and setting if I were to broil these (and koobideh, also) in the oven?
It has become quite cold outside, so I can’t use the grill for a while 🙂
Your recipes are lovely; I am so glad I found your website!
Dear Na’imeh, welcome to my blog! I have always used a grill to make this kabob, but I know what you mean about the cold weather 😉
Thread the marinated chicken pieces on metal skewers (No wood handles) and set the skewers on a large baking sheet. Set the oven to broil and place the baking sheet on the second rack from the top. Broil each side for about 10 minutes or so, until the thighs are rich golden brown with white flesh (not pink) and still juicy. I would like to hear back from you to see how this works out for you. Have a great day and keep in touch!