Lemony Saffron chicken

I’m a little hesitant to call this Joojeh Kabob (persian chicken kabob) because it’s simply a made up recipe and a much simpler (I assume) version of an actual Joojeh Kabob.  I have so much respect for Joojeh Kabob, that I don’t want o accidentally offend her (or maybe him). So I’m calling this Lemony Saffron chicken but it’s very close to Joojeh Kabob.  There is one more reason; a big part of the Joojeh Kabob taste, comes from “manghal”, ( it’s basically a form of coal grill), which unfortunately I’m not allowed to have in my San Francisco apartment. I know, what a shame.  So, my lemony Saffron chicken is made in a  Lodge cast iron grill on a gas stove. The cast iron actually makes it taste very close to an actual Jooje Kabob, but let me tell you my friend, the smoke that comes out of a coal grill and blends into the chicken, is not the same.  If you ever come close to a Persian restaurant, be sure to order “Joojeh kabob ba ostokhan” and compare the tastes.

Serving: 2 people


  • 2 chicken breasts
  • 1/2 Onion, diced
  • 2 Limes
  • 1/4 teaspoon grind Saffron
  • 1 tbs yogurt
  • Salt and pepper to taste
  • 2 tbs olive oil
Cut the chicken breasts into big cubes. Mix with diced onions, olive oil, salt and pepper in a ziplock bag. Add in the saffron and yogurt and mix well. Squeeze the limes (I know I said lemony, but there is no word for “limy” that also sounds good)  in the mixture and mix again. Let it sit in the fridge for 2-3 hours or over night. The more it marinates in the mixture, the tastier the chicken becomes.
Heat the cast iron on a gas stove (you can also do this on any kind of grill and it will turn out better).
Grill the chicken until it’s cooked. Be careful not to overdue it, chicken becomes chewy if overdone.
Serve with rice or vegetables and enjoy!