Nowruz Joojeh Kabob



  • 3.5 lb Boneless, Skinless Chicken Breast
  • 2 Onions, thinly sliced
  • 1/2 tsp. Saffron, ground and dissolved in 2 tbsp hot water, divided
  • 1/2 cup Plain Yogurt
  • 2 tbsp. Olive Oil
  • 2 cloves Garlic, smashed and chopped
  • 1.5 tsp. Kosher Salt
  • 1.5 tsp. Ground Black Pepper

Saffron Lemon Butter Baste:

  • 1/4 cup Unsalted Butter
  • 1/4 cup Lemon Juice


  1. Cut chicken into 2-inch cubes.
  2. Place chicken in a large shallow container and mix in onions, half the saffron water, yogurt, olive oil, garlic, salt and pepper.
  3. Coat all pieces of chicken completely with marinade
  4. Cover (or transfer to a Ziplock) and marinate at least 6 hours and up to 2 days in the refrigerator.
  5. Start your charcoal at least 30 minutes prior to grilling.
  6. Thread chicken breast pieces close together onto metal skewers.
  7. In a small saucepan add butter, lemon juice and the other half of saffron water. Cook this over medium heat until melted and combined.
  8. Grill kabobs for 4-5 minutes on each side, basting with butter-lemon mix.
  9. The chicken is done when the juice running out is no longer pink.
  10. Let chicken rest about 5 minutes and slide off skewer.
  11. Serve over rice with lavash.


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