Jujeh kabab is a classic Persian dish of chicken pieces marinated with onion, yogurt, lemon juice, and saffron, then grilled on skewers. Its golden color and gently tangy flavor pair well with rice.
Mix the onion, yogurt, lemon juice, saffron water, olive oil, salt, and black pepper.
Coat the chicken pieces in the marinade and refrigerate in a covered container for at least 2 hours, preferably overnight.
Thread the chicken pieces onto skewers.
Grill the skewers over medium-high heat, turning them, for 15–18 minutes, until lightly browned on all sides and cooked through.
Serve hot with saffron rice.
Store raw marinated chicken in the refrigerator for 1 day or freeze it for 2 months. Store cooked chicken in the refrigerator for 2 days. Allergen: Contains milk and dairy products, based on the ingredient list. Check packaged products for other allergens.
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