Joojeh Kabab

Joojeh kabab is the chicken kebab of Persian summer: chunks of chicken soaked for hours in a bright marinade of saffron, lemon, and yogurt, then grilled over charcoal until the edges char and the inside stays juicy. It is a staple of garden parties and weekend grills, often served with grilled tomatoes, fresh basil, and a wedge of lime. Iranians treat the marinade as personal — some add a whisper of cardamom, some a grating of onion — but the long soak and the hot fire never change.

Smoky, tangy, and golden from saffron

The marinade does the heavy lifting, turning plain chicken golden and fragrant with saffron while the yogurt keeps it tender over the fire. Each bite is smoky, tangy, and subtly sweet. Skewer the pieces loosely so they cook evenly, and do not skip the char — it is what makes joojeh taste like joojeh. If the weather will not cooperate, a hot cast-iron grill pan does a fine job, and the chicken is just as good on flatbread as it is over rice.

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