15-Min Charred Joojeh Kabab
Tender marinated chicken skewers with a bright yogurt marinade, seared until edges char. Served with warm bread and lemon, it's crispy-outside, juicy-inside Persian street food ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
- ½ cup plain yogurt
- 1 whole lemon (juiced + zested)
- ½ whole onion, halved + thinly sliced into rounds
- 1 tsp sumac or paprika
- 4 pieces warm pita or lavash bread, for serving
Instructions
- 1
Toss chicken with yogurt, lemon juice, lemon zest, sumac, salt, and pepper in a bowl until coated.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add chicken chunks without crowding the pan; sear 2–3 minutes per side until charred edges appear.
- 4
Toss in sliced onion rounds and cook 1 minute, stirring gently, until edges soften and char.
- 5
Warm bread in the skillet for 30 seconds per side until soft and faintly toasted.
- 6
Serve chicken and onions on warm bread with lemon wedges and extra sumac on the side.
Tools you’ll need
- mixing bowl
- 12-inch stainless steel or cast iron skillet
- wooden spoon or tongs
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