Joojeh Kabob (Persian Style Grilled Chicken)

Total Time
Prep 10 mins
Cook 30 mins

I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.

Ingredients Nutrition


  1. Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
  2. Grill until juices from chicken run clear when chicken is pierced with knife.
Most Helpful

Fantastic! I totally forgot to review this! We make as directed and serve it with basmati rice topped with chopped parsley or cilantro, grilled tomatoes and naan. We squeeze a bit of fresh lemon on the kabobs prior to eating. We love it!!! Thanks Celtic for sharing this recipe! Awesome!

PearTree November 07, 2009

This is delicious. It has a nice authentic Persian flavor. I used a pound of chicken breasts cut into chunks and then added dashes of garlic and onion powders to the marinade. Instead of putting the minced onion into the marinade, I cut up a red onion and alternated pieces of onion with the chicken on skewers and grilled it that way. Thanks for sharing this!

BZim March 18, 2009

This is good. I used a whole baby chicken which I kept whole and roasted in the oven along with Middle Eastern coal for added flavour. I marinated approximately 2 1/2 hours. I used extra virgin olive oil, Iranian saffron (but I have a feeling it was fake (Spanish dyed red), sea salt,freshly ground black pepper, plus the rest of the ingredients. I did it in the oven at 350F then changed it to broil after a while, doing the breast side last. I served this on a bed of Orange Persian Rice, along with Turkish Chopped Salad and Fastest Ayran Ever. I'd make a different whole chicken recipe next time.

UmmBinat March 19, 2012