Jujeh Kebab (Spiced Chicken and Tomato Kebabs)

  • Serves

    serves 4


A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.


  • 1 cup plain yogurt
  • 12 cup fresh lime juice
  • 2 tbsp. olive oil
  • 2 tbsp. orange zest
  • 1 tbsp. ground cumin
  • 1 tbsp. kosher salt
  • 1 tbsp. ground black pepper
  • 2 tsp. crushed saffron
  • 1 tsp. ground coriander
  • 6 cloves garlic, minced
  • 1 large yellow onion, sliced
  • 2 lb. boneless, skinless chicken thighs
  • 4 plum tomatoes, cored
  • Ground sumac, to garnish
  • 2 limes, halved
  • Lavash or pita, for serving


Step 1

Stir together yogurt, juice, oil, zest, cumin, salt, pepper, saffron, coriander, garlic, and onions in a bowl; add chicken, and toss to coat. Chill for 4 hours. Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high, or heat broiler to high. Skewer chicken on 4 metal skewers, and skewer tomatoes lengthwise on another skewer. Grill chicken and tomatoes, turning often, until tomatoes are soft and charred, about 7 minutes, and chicken is cooked through and slightly charred, about 10 minutes. Sprinkle skewers with sumac; serve with limes and lavash.

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