Joojeh Kabab

Name: Joojeh Kabab
Total time: 45 min
Cuisine: Persian
Ingredients: 800g chicken thighs, skinless, boneless, cut into chunks; 1 onion, grated; 0.5 tsp saffron threads, ground; 2 tbsp boiling water; 3 tbsp lemon juice; 3 tbsp olive oil; 1 tsp turmeric; 2 tomatoes, halved; 250g basmati rice, to serve; 1 tsp salt

Chicken marinated in saffron, lemon and onion, grilled on skewers until juicy and lightly charred.

Time45 min plus marinating
LevelEasy
Costabout £1.76 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

800 gchicken thighsskinless, boneless, cut into chunks
1oniongrated
½ tspsaffron threadsground
2 tbspboiling water
3 tbsplemon juice
3 tbspolive oil
1 tspturmeric
2tomatoeshalved
250 gbasmati riceto serve
1 tspsalt

Method

1
Mix the grated onion, lemon juice, olive oil, turmeric, salt and the saffron soaked in the boiling water. Add the chicken, coat well, cover and chill for at least 4 hours, or overnight.
2
Thread the chicken onto skewers, pressing the pieces close together. Soak wooden skewers in water first.
3
Heat the grill or barbecue to high. Cook the skewers for 12 to 15 minutes, turning, until golden at the edges and cooked through with no pink inside.
14 min
4
Grill the tomato halves alongside until soft and blistered, about 6 minutes.
6 min
5
Cook the rice following the pack. Serve the kebabs on the rice with the tomatoes and a squeeze of lemon.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.