by Chef Scotty



With the spring time weather we have been having lately….. and Lucas mentioning last week how much he enjoys kabobs, I thought this week would be a great time to delve into one of my favorite Persian meals… Joojeh-Kabob.

A mixture/marinade of onion, saffron, lemon juice, and yogurt, you can use any or all of your favorite cuts of chicken to skewer and grill. Perfect for those looking for healthier eating, more flavorful eating, and definitely something new to bring to your table. 

Pair with warm fragrant basmati rice (Chelo), and a great Persian salad of tomato, cucumber, onion, and fresh mint (Salad Shirazi), my Persian saffron & lemon chicken kabobs will be a hit for your next meal. Don’t forget the In The Kitchen With Scotty “Persian Rub” either!! 




Saffron water

Serves 4

2 pounds fresh skinless, boneless chicken breasts/boneless skinless chicken thigh or a combination of both.

1 medium onion, grated to a pulp

1 cup plain whole-milk yogurt (yes, fat free greek style will work)

3-4 tablespoons extra virgin olive oil

3-4 tablespoons freshly squeezed lemon juice

2 teaspoon ground saffron dissolved in 3 tablespoons of hot water

A good pinch In The Kitchen With Scotty “Persian Rub”

2 teaspoons In The Kitchen With Scotty “Cook’s Line Seasoning”



   1    In a bowl combine the yogurt, onion, olive oil, lemon juice, 3 tablespoons liquid saffron, and Cook’s Line Seasoning. Blend well into a smooth mixture, adjust the seasoning if needed. 

    2    Pour the mixture over the chicken pieces in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and refrigerate for 3-4 hours.

    3    Thread the chicken pieces onto metal skewers, place the skewers on the hot grill. sprinkle the top with my Persian Rub, and continue grilling until chicken pieces are well cooked.  

    4    Pull from the grill and serve with rice and/or salad. Enjoy!

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty