Jujeh Kabab Recipe

Jujeh kabab

  • serves 2
  • Easy

Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this chicken kebab as part of a meze feast


*This recipe is gluten-free according to industry standards

In the restaurant, this kabab comes served with garlic sauce, chilli sauce, roasted tomatoes and fresh herbs.



  • chicken breasts 2 large, cut into large pieces
  • cold-pressed rapeseed oil 5 tbsp
  • ground turmeric 1/8 tsp
  • saffron a pinch, crushed with a pestle and mortar and steeped in 150ml hot (not boiling) water
  • chopped tomatoes 80g from a tin
  • greek yogurt 80g
  • lemon 1, juiced
  • long-grain rice 120g
  • onion 1, sliced


  • Step 1

    Put the chicken pieces into a bowl with the oil, turmeric and lots of seasoning. Mix really well then add ¾ of the saffron and its water, mix again. Chill for 30 minutes-1 hour, then add the chopped tomatoes, yogurt and lemon juice, mix really well, and chill overnight.

  • Step 2

    Put the rice into a pan with 240ml of water and a pinch of salt. Bring to the boil, turn down to low, put on a lid and cook for 10 minutes or until all of the water has been absorbed. Remove from the heat and leave to steam until ready to serve.

  • Step 3

    Divide the chicken between 2 long metal skewers, and heat the grill to high. Spread the sliced onion in 2 lines on a non-stick baking tray, then put the kababs on top. Cook under the grill for 4-5 minutes, then turn and repeat until the chicken is charred and blistered. Turn off the grill and leave to cook for a further 2 minutes before removing.

  • Step 4

    Spoon the remaining saffron water over the rice and serve with the chicken and onions.

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Nutritional Information

  • Kcals 800
  • Fat 43.7g
  • Saturates 5.7g
  • Carbs 56.5g
  • Sugars 7.9g
  • Fibre 2.8g
  • Protein 43.8g
  • Salt 0.3g