Vegan Persian Joojeh Kabob (Chick’n Kabob)

~ Plant-Based Persian
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This vegan Joojeh kabob recipe uses tofu and saffron to create a flavorful dish reminiscent of traditional Persian kabob.

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Vegan Persian Kabob

You’ll Love Vegan Joojeh Kabob

  • Before I became vegetarian, one of my favorite Persian meals was joojeh kabob. Joojeh means “young chicken” in Persian. I loved joojeh kabob, but I never thought about the actual chicken I was eating.
  • I have not eaten meat now for over decade, but I have been trying to recreate the flavors and textures of joojeh kabob. This recipe can be used with tofu or a plant-based chick’n alternative.
vegan tofu kabob

Ingredients/Equipment Notes

To make this delicious vegan Joojeh Kabob, you will need the following ingredients (full measurements are in the recipe card below):

  • 16 oz package high protein tofu
  •  Brewed Saffron
  • Kite Hill plain, unsweetened yogurt
  • salt
  • olive oil
  • pepper
  • lemon or lime juice
  • yellow onion grated
  • garlic minced
  • Dash of turmeric

You will also need the following equipment:

Tofu Marinade

How to Make the Best Vegan Joojeh Kabob

  • For the best taste and texture, freeze the tofu in advance and let it fully defrost. Press out any excess liquid.
  • Cut the tofu into squares for skewering like a kabob.
  • Combine all the other ingredients in a small bowl until well-blended. Combine the tofu and the marinade mixture.
  • Cover and place in the refrigerator to marinate at least 8 hours.
    • If you are limited on time, you can marinate for a shorter period, but the flavors will not be as well absorbed.
  • Carefully skewer the tofu – if using an oven, but sure to use non-plastic skewers
  • BBQ – grease the grill; during the grilling process, turn over and brush with the remaining marinade to increase juiciness every few minutes.
  • Oven – grease a broiler pan; broil for about 15 minutes; turn over every 5 minutes and brush with the remaining marinade to increase juiciness.
tofu kabob

How to Serve Vegan Joojeh Kabob

Kabob is delicious on its own, or served with Persian rice, Persian bread, and grilled vegetables. Add a dash of sumac (optional). See also our recipe for kabob on the blog

You can serve with grilled vegetables like mushrooms, bell peppers, cauliflower and tomatoes. Toss with 1 Tbsp. olive oil and salt and pepper to taste. Marinate for at least 1 hour before also grilling or broiling.

Recipe Tips

– For best taste and results, freeze the tofu. It will help absorb the marinade and also provide a better texture.

– If you are limited on time, you can marinate for less than 8 hours. Try to marinade at least 4 hours.

– You can use a plant-based meat alternative in lieu of tofu if you like. Gardein has options we like.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Persian Joojeh Chicken Kabob

Vegan Joojeh Kabob

  • Author: Plant-Based Persian
  • Total Time: 8 hours 20 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
Print Recipe

Description

Juicy tofu with flavors of lemon and saffron

Ingredients

Units Scale
  • 16 oz package high protein tofu
  • 2 tsp. of Brewed Saffron
  • 2 Tbsp. Kite Hill plain yogurt
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1/2 tsp. pepper
  • 1/4 cup lemon or lime juice
  • 1/2 small yellow onion grated
  • 1 garlic minced
  • Dash of turmeric

Instructions

  1. For maximum flavor, first freeze the tofu overnight, fully defrost, and press to remove excess liquid. Cut the tofu into cubes for skewering. 
  2. Combine all the other ingredients in a small bowl until well-blended. Combine the tofu and the marinade. Make sure the tofu is fully marinated. 
  3. Cover and place in the refrigerator to marinate at least 8 hours.
    • If you are limited on time, you can marinate for a shorter period, but the flavors will not be as well absorbed.
  4. Place the tofu onto skewers.
  5. Grease a grill or baking sheet/broiler pan.
  6. Grill on the BBQ or, if using an oven, broil for about 15 minutes. During the BBQ or broiling process, turn over every 5 minutes and brush with the remaining marinade to increase juiciness.

Notes

You can serve with grilled vegetables like mushrooms, bell peppers, cauliflower and tomatoes. Toss with 1 Tbsp. olive oil and salt and pepper to taste. Marinate for at least 1 hour before also grilling or broiling.

  • Prep Time: 8 hours
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

One thought on “Vegan Persian Joojeh Kabob (Chick’n Kabob)”

  1. Pingback: Sabzi Baghali Polo (Persian Rice with Herbs and Fava Beans) – Plant-Based Persian

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