Entree: Iran – Azerbaijani Iran – جوجه کباب ➤ Jujeh Kabāb (Grilled saffron- and yogurt-marinated chicken skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total ~1.5 lb (680 g))
- 1 cup (240 g) plain yogurt
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1 medium onion, grated or finely minced (about 3 7/8 oz (110 g))
- 10 saffron threads (about 0.0035 oz (0.1 g)), crushed and steeped in 2 tbsp (30 ml) hot water
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground turmeric
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 8 metal skewers or 8 bamboo skewers soaked in water if using bamboo
- 2 tbsp (30 ml) vegetable oil for basting
- Sumac, for sprinkling (optional)
- Lemon wedges, for serving

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total ~1.5 lb/680 g)
- 1 cup (240 g) plain yogurt
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1 medium onion, grated or finely minced (about 110 g)
- 10 saffron threads (about 0.1 g), crushed and steeped in 2 tbsp (30 ml) hot water
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground turmeric
- 1 tbsp (15 ml) tomato paste (optional, for color)
- 8 metal skewers or 8 bamboo skewers soaked in water if using bamboo
- 2 tbsp (30 ml) vegetable oil for basting
- Sumac, for sprinkling (optional)
- Lemon wedges, for serving

Instructions

1. Combine yogurt, olive oil, lemon juice, grated onion, saffron with its soaking liquid, salt, pepper, turmeric, and tomato paste (if using) in a large bowl to form the marinade.
2. Pat chicken thighs dry, pierce skin a few times, then add to the marinade; coat thoroughly. Cover and refrigerate for at least 3 hours and up to overnight for best flavor.
3. If using wooden skewers, soak them in water for 30 minutes. Preheat a charcoal or gas grill to medium-high heat (about 400°F/200°C). Oil the grates lightly.
4. Thread each chicken thigh onto a skewer (fold if needed so pieces sit evenly). Leave small gaps for heat circulation.
5. Grill skewers 10–14 minutes, turning every 3–4 minutes and brushing with vegetable oil, until chicken is charred at edges and reaches an internal temperature of 165°F (74°C).
6. Remove from grill, let rest 3 minutes, sprinkle with sumac if desired, and serve with lemon wedges alongside rice or flatbread.