Jujeh kabab
In its own language: جوجه کباب
Grilled marinated chicken served with rice or bread in Iran
Jujeh kabab is an Iranian dish of chicken pieces grilled over fire, sometimes with the bone left in. The chicken is usually marinated with onion, lemon juice, and saffron before cooking. It is served either with steamed rice or wrapped in flatbread, and often comes with grilled vegetables. This dish is enjoyed at gatherings, restaurants, and casual meals.
- Chicken is marinated with onion, lemon juice, and saffron
- Can be served with rice or wrapped in lavash bread
- Often comes with grilled tomatoes and peppers
- Eaten at weddings, restaurants, and picnics
- Sometimes made with bone-in or boneless chicken
What is Jujeh kabab?
Jujeh kabab is made from pieces of chicken, sometimes left on the bone, that are marinated and grilled. The marinade usually includes minced onion, lemon juice, and saffron, which give the chicken a bright color and a fragrant aroma. The finished dish is often served with either steamed rice or wrapped in lavash, a thin flatbread. Grilled tomatoes, peppers, and fresh lemon are common accompaniments, adding freshness and extra flavor.
Where does Jujeh kabab come from?
Jujeh kabab comes from Iran and is a well-known part of Persian cooking. Its name means 'chicken kebab' in Persian. The dish reflects the Iranian tradition of grilling meats and using aromatic spices like saffron. Over time, it has become a familiar meal at both special occasions and everyday tables across the country.
How is Jujeh kabab made?
To prepare Jujeh kabab, chicken pieces are first marinated with minced onion, lemon juice, and saffron. This mixture is left to soak into the meat, making it tender and flavorful. The marinated chicken is then skewered and grilled over an open flame or charcoal until cooked through. It is served hot, often with rice or wrapped in lavash bread, and may be garnished with grilled vegetables.
How and when is Jujeh kabab eaten?
People in Iran enjoy Jujeh kabab in different settings. At restaurants and formal gatherings like weddings, it is typically served with chelo, a type of steamed rice. At home, on picnics, or when traveling, it is common to eat it wrapped in lavash bread. Grilled tomatoes, peppers, and fresh lemon slices are often served on the side. The dish is eaten for lunch or dinner.
Kinds of Jujeh kabab
Some versions use boneless chicken, while others keep the bone in. The choice of side can also vary: rice is preferred for formal meals, while bread is chosen for casual occasions. The vegetables served with it may include grilled or raw peppers and tomatoes, and sometimes other fresh vegetables are added.
What Jujeh kabab means
Jujeh kabab is a familiar sight at both everyday meals and festive events in Iran. It is a favorite for family gatherings, picnics, and wedding celebrations. The dish highlights the importance of grilling in Persian cuisine and the use of saffron as a prized spice. Its presence at both simple and elaborate meals shows its wide appeal.
Questions people ask about Jujeh kabab
What is Jujeh kabab made of?
It is made from pieces of chicken marinated with onion, lemon juice, and saffron, then grilled. It is served with rice or lavash bread, and often comes with grilled tomatoes and peppers.
Where does Jujeh kabab come from?
Jujeh kabab is from Iran and is a well-known part of Persian cuisine.
How is Jujeh kabab usually served?
It can be served on steamed rice at formal meals or wrapped in lavash bread for casual eating. Grilled vegetables like tomatoes and peppers are common sides.
Is Jujeh kabab made with boneless or bone-in chicken?
Both versions exist: some use boneless chicken, while others keep the bone in.
When is Jujeh kabab eaten?
It is eaten for lunch or dinner, at home, in restaurants, at picnics, and during celebrations such as weddings.
Good reading and sources
The facts on this page come from the Wikipedia article "Jujeh kabab", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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