Saffron Barbecue Chicken

Joojeh-kabab is an Iranian dish that consists of Grilling pieces of chicken.

It is a popular dish in Iran that is rarely eaten alone. Rather, it is often served on/along a dish of cooked Rice or between two layers of Lavash bread, both of which are staples in the Persian diet. The former is more often served in restaurants and elaborate parties such as wedding receptions while the latter is often eaten in domestic settings, kebab joints and picnics or packed for road trips. Other optional components include grilled tomatoes, peppers (grilled or raw), fresh lemons or other vegetables.


 1-In a large bowl, combine half the saffron water and the lime juice, onions, garlic, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator.

2- Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.

3- Skewer the tomatoes.

4-Spear wings, breasts, and legs onto different skewers (they require different cooking times).

 For the baste:

 1-Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.

2-Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.


  •     1 teaspoon ground saffron dissolved in 2 tablespoons hot water
  •     1 cup fresh lime juice
  •     2 large onions, peeled and thinly sliced
  •     2 cloves garlic, peeled, and crushed
  •     2 tablespoons yogurt
  •     2 teaspoons salt
  •     2 teaspoons freshly ground black pepper
  •     4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces
  •     5 medium tomatoes, halved
  •     6 flat, swordlike skewers
  • For the baste:
  •     1/4 cup butter, melted
  •     1/2 teaspoon salt
  •     1/2 teaspoon freshly ground black pepper
  • To serve:
  •     2 12-ounce packages of lavash bread
  •     2 limes, cut in half
  •     Parsley sprigssh parsley