Ramadan recipes: Savor Iran’s succulent Joojeh Kebab

Frantic dashes to dusty recipe books could become a daily affair this Ramadan... but fear not!

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As Ramadan carries on, frantic dashes to dusty recipe books could become a daily affair. Are you wondering what to cook for iftar today? It could be like trying to pull a rabbit out of a hat, feeding a family which has been fasting from dawn to dusk is no easy feat.

If you have already tried everything in your repertoire, why not broaden your culinary horizons and savor the distinctive taste of a homemade Iranian kebab.


Often served with a dish of cooked rice or between two layers of lavash bread, other traditional sides also include grilled tomatoes and peppers with a sprinkle of fresh lemon juice.

Fragrant and succulent, this Iranian staple will not disappoint.


Step-by-step recipe

Serves 4


2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
1 medium onion, grated
3-4 tablespoons extra virgin olive oil
3-4 tablespoons freshly squeezed lime juice
1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
2 teaspoons salt
1 teaspoon black pepper
A pinch of red pepper powder *optional
1 tea spoon Cumin powder
1 tea spoon Mustard Dijon
½ tea spoon of Saffron Juice



1. In a bowl combine the onion, olive oil, lime juice, liquid saffron, salt and pepper. Blend well into a smooth mixture; adjust the seasoning with lime juice and salt and pepper.

2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered with the sauce. Cover with plastic wrap and refrigerate for 6-8 hours.

3. Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are well cooked.

Serve warm with rice, yogurt, salad, fresh herbs and pickles. Or, you can make a joojeh kabab sandwich with warm bread, lettuce, tomato and onion slices with a dollop of yogurt and cucumber dressing.


Uwe Micheel is the President of the Emirates Culinary Guild and is the Director of Kitchens at the Radisson Blu Hotel, Dubai.

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