Skip to content

Meat, Maghreb and Middle East

Joojeh kabab with saffron rice

Joojeh kabab is an Iranian chicken skewer marinated in yogurt and saffron, served with saffron rice, for 4 people, in 50 minutes, at an easy difficulty level, for about €3.00 per person. The key to success is the marinade, the longer it sits, the more tender and fragrant the chicken becomes.

Tonight, we're grilling joojeh kabab, saffron golden chicken skewers, with saffron rice and soft roasted tomatoes.

Joojeh kabab with saffron rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Chicken marinated in yogurt and saffron turns tender and golden once grilled, with a light tang from the lemon. The whole tomatoes grilled alongside collapse into a natural sauce that flavors the rice. It's a colorful dish, simple to make, that offers a change from classic skewers without requiring any special technique.

This joojeh kabab works just as well for a weeknight dinner as for a Sunday meal with guests, since saffron instantly gives it a festive feel. Kids usually like the mild flavor of the marinated chicken and the texture of the buttery rice. Mon Chou suggests this recipe for a meal that feels a little different without complicating your evening.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 800 g

Dairy

  • Plain yogurt 200 g
  • Butter 30 g

Fruits and vegetables

  • Onion 1
  • Lemon 1
  • Tomatoes 4

Pantry

  • Saffron 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Mix the yogurt with the grated onion, infused saffron, lemon juice, oil, salt and pepper, then coat the chicken cut into large cubes. 2 h

    Infuse the saffron in a spoonful of hot water before adding it, its color will be more vivid.

  2. Thread the chicken onto the skewers.

    Pack the pieces close together, they'll stay moist and won't dry out.

  3. Cook the basmati rice in boiling salted water, drain it, then steam it again with the butter and a little saffron. 15 min

    Stop the cooking before it's fully done, the rice will finish steaming.

  4. Grill the skewers and whole tomatoes under the broiler or on the barbecue, turning them as they cook. 15 min

    Brush with melted butter halfway through, the crust turns golden.

  5. Plate the rice, then place the skewers and grilled tomatoes on top.

    Crush a warm tomato over the rice, its juice flavors it.

Our tips to get it right

  • Cut the chicken into even cubes so every piece cooks at the same rate on the skewer.
  • If you're using wooden skewers, soak them in water first so they don't burn under the grill.
  • Grate the onion instead of chopping it, it releases its juice into the marinade and helps tenderize the meat even more.

The variations

  • Swap the chicken thighs for breasts, shortening the cooking time slightly so they stay moist.
  • For a vegetarian version, marinate zucchini and bell pepper chunks the same way and grill them on skewers.
  • For kids in a hurry, shape smaller, shorter skewers that cook faster and are easy to eat with your hands.

What to serve it with

  • A cucumber and mint salad
  • Warm flatbread
  • A mint yogurt dip

Storage

The marinated, cooked chicken keeps for 2 days in the fridge in a sealed container. The rice also keeps for 2 days separately, well covered. Reheat gently in a pan or microwave with a splash of water so the rice doesn't dry out.

Questions about this dish

Can you replace the saffron with something else?

Saffron gives the dish its signature color and aroma, which is hard to truly replace. You can skip it if you don't have any, the chicken will still taste good but lose that distinctive note.

Do you really need a long marinating time?

A few hours is enough for good results, but marinating overnight gives more tender, more fragrant chicken. If you're short on time, even 30 minutes makes a noticeable difference.

Can you prepare the marinade ahead of time?

Yes, you can marinate the chicken the day before and keep it in the fridge until you're ready to cook. It's actually recommended, giving the saffron and yogurt time to work their magic.

Can the saffron rice be made without butter?

Yes, you can swap the butter for olive oil for a lighter flavor that's still fragrant. Butter simply adds extra richness to the rice.

How long does it take to make a joojeh kabab with saffron rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a joojeh kabab with saffron rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a joojeh kabab with saffron rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Chicken recipes

See all