Lime and saffron chicken kebabs (Jujeh kabob) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mixed herb platter (Sabzi khordan); Persian flatbread (Lavaash); Yoghurt with cucumber and dill (Mast-e khiar); Persian rice (Chelow)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • friendlytoast on May 06, 2026

    Delicious and super easy

  • Yildiz100 on January 16, 2025

    I made This in the oven only since grilling wasn't an option for me. It's not bad this way but definitely lacking that grilled flavor.

  • inflytur on July 01, 2018

    Beyond delicious. I once made this for a barbecue pot luck and now it is the dish I am always asked to bring. One particularly great aspect of the recipe is that you roast the chicken in the oven and then crisp it on a grill. That means that you can largely prepare the dish the day before and that you don’t have to transport raw chicken. Keep in mind that longer the chicken marinates the better it will be. Let it marinate for at least 24 hours. 36 is best.

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