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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


Persian Chicken Kabob without the Chicken


Units Scale
  • 2 packs of Gardein Chick’n Scallopini*
  • 2 tsp. of Brewed Saffron
  • 2 Tbsp. Kite Hill plain yogurt
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1 tsp. pepper
  • 1/4 cup lemon or lime juice
  • 1/2 small yellow onion grated
  • 1 garlic minced
  • Dash of turmeric

* I have also used extra firm tofu, pressed for 30 minutes to remove excess liquid, and sliced into 1/2 inch thick slices in lieu of the plant-based chicken alternative. (See reference picture in the center above).


  1. Place the Chick’n Scallopini in a medium bowl.
  2. Combine all the other ingredients in a small bowl until well-blended. Pour the mixture over the Chick’n Scallopini. Make sure the Chick’n Scallopini is well covered (top and bottom).
  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. Grill on the BBQ or, if using an oven, broil (on a broiler pan) for about 15 minutes. During the BBQ or broiling process, turn over every 5 minutes and brush with the remaining marinade to increase juiciness.



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

Keywords: Vegan, Plant-Based, Persian, Iranian, kabob, vegetarian, Chicken, joojoeh