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Boneless Chicken Breast Kabob (Joojeh Kabob)

Boneless Chicken Breast Kabob (Joojeh Kabob)

The lemon juice and onion marinade makes this chicken moist, tender and delicious. Recipe by Laura Bashar of Family Spice



  1. Cut into 2-inch cubes:
    • 3 1/2 lb chicken breast, boneless skinless
  2. Place chicken in a large shallow container and mix in:
    • 2 onions , sliced thin
    • 1/4 tsp saffron , ground & dissolved in 2 TBS of hot water
    • 1/2 cup yogurt, plain
    • 2 TBS extra virgin olive oil
    • 2 garlic cloves , crushed
    • 1 1/2 tsp salt
    • 1 1/2 tsp black pepper, ground
  3. Coat all pieces of chicken completely with marinade.
  4. Cover and marinate at least 6 hours and up to 2 days in the refrigerator.
  5. Start your charcoal at least 30 minutes prior to grilling.
  6. Slide chicken breast pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
  7. In a small saucepan cook over medium heat until melted and combined:
    • 1/4 cup butter, unsalted
    • 1/4 cup lemon juice
    • 1/4 tsp saffron , ground & dissolved in 1 TBS of hot water
  8. Grill kabobs for 8-15 minutes, turning occasionally and basting with butter-lemon mix.
  9. The chicken is done when the juice running out is no longer pink.
  10. Remove from heat and remove meat from skewers by grabbing it and sliding it down the skewer with:
    • 1 lavash bread
  11. To keep warm until all the chicken is cooked, cover with:
    • 1 lavash bread
  12. Serve hot.

Boneless Chicken Breast Kabob (Joojeh Kabob)  Detail

Prep Time: 1 hour
Cook Time: 20 min
Inactive Time: 6 hours - 2 days
Difficulty: Intermediate
Servings: 6
Serving Size: 8 oz chicken