Gluten Free Persian Chicken Kebabs (Jujeh Kabab)
These grilled chicken skewers are the kind of dish that makes a backyard dinner feel like a proper occasion. The marinade is built around bloomed saffron, fresh lemon juice, grated onion, and olive oil — a combination that tenderizes the chicken thighs beautifully while layering in deep, aromatic flavor. After at least four hours in the fridge, the chicken hits a hot grill and chars at the edges in the best possible way, then gets finished with a simple butter-and-lemon baste that adds richness right at the end. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label. Chicken thighs are the right call for kebabs — they stay juicy over high heat where breasts might dry out — and cutting them into generous 1½-inch pieces means they cook evenly and get that gorgeous caramelized crust. Serve the skewers straight off the grill with lemon wedges and a scatter of fresh parsley, and you've got a stunning plate that feeds four without any fuss.
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Learn more →Ingredients
4 servings
For the marinade
- ¼ tsp saffron threads
- 2 tbsp warm water
- ⅓ cup fresh lemon juice (from about 2 lemons)
- ¼ cup olive oil
- 1 medium yellow onion, grated on the large holes of a box grater
- 1 tsp kosher salt
- ½ tsp black pepper
For the kebabs
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the saffron threads and warm water in a small bowl and let steep for 5 minutes until the water turns a deep golden-orange.
- 2
In a large bowl, whisk together the saffron water, lemon juice, olive oil, grated onion, salt, and black pepper until combined.
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