Joojeh Kabab Bowl
Tender marinated chicken kabab served over fluffy saffron rice with charred tomatoes, fresh herbs, and tangy yogurt sauce. A vibrant Persian favorite in easy bowl form.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup greek yogurt
- ¼ cup lemon juice
- 4 cloves garlic cloves, minced
- ¼ teaspoon saffron threads
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup basmati rice
- 1.5 cups chicken broth
- ⅛ teaspoon saffron threads
- ¼ cup hot water
- 1 tablespoon butter
- ½ teaspoon salt
- 8 count cherry tomatoes
- ¼ cup greek yogurt
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 wedges lemon wedges
- ¼ teaspoon sumac
Instructions
- 1
Cut chicken breasts into 1.5-inch cubes. In a bowl, combine yogurt, lemon juice, minced garlic, saffron, paprika, cumin, salt, and pepper. Add olive oil and mix well.
- 2
Add chicken to marinade, coat thoroughly, and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).
- 3
Rinse basmati rice under cold water until water runs clear. Steep saffron threads in hot water for 5 minutes.
- 4
Heat butter in a medium saucepan over medium heat. Add rice and toast for 2 minutes, stirring occasionally. Pour in chicken broth and salt, bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Stir in saffron water and let rest off heat, covered, for 5 minutes.
- 6
While rice cooks, heat a grill pan or cast iron skillet over medium-high heat until very hot. Thread marinated chicken onto metal skewers (or place directly in pan).
- 7
Grill chicken for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). In final 2 minutes, add tomatoes to grill until charred.
- 8
Divide saffron rice between two bowls. Top with grilled chicken pieces and charred tomatoes.
- 9
Dollop with Greek yogurt and garnish with fresh parsley, mint, and a pinch of sumac. Serve with lemon wedges.
Tools you’ll need
- mixing bowl
- medium saucepan with lid
- grill pan or 12-inch cast iron skillet
- metal skewers (optional)
- meat thermometer
- cutting board
- chef's knife
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