These delicious grilled beef kabob recipe is so quick and easy to make. Shish Kabobs marinated in a spicy Indian yogurt sauce, are a great keto-friendly option for your next cookout. They can be cooked on an indoor or outdoor grill and take minutes to prep.
Why You’ll Love This Beef Kabob Recipe
These tasty shish kebobs need to make an appearance at your next cookout. They are so wonderfully tender and full of flavor thanks to the simple but delicious yogurt marinade.
These beef kebabs are:
- Low Carb. A great keto friendly dinner option.
- High Protein. Round out your protein macros with this Beef Kebab recipe.
- Versatile. Make it a full meal by serving alongside a salad , rice , or veggies, or served in a pita or naan (if you’re not counting carbs).
- Delicious. Seasoned with Indian spices, they are are so wonderfully flavorful.
Beef Kabob Marinade
The marinade for these beef kebabs is wonderfully creamy and flavored with lots of fresh herbs and ground spices. The ingredients for the marinade are:
- Mint leaves
- Cilantro
- Garlic and ginger
- Serrano pepper
- Plain yogurt
- Turmeric
- Garam masala
- Salt
How To Make A Delicious Beef Kabob Recipe
- Use your knife or this handy pull chopper to mince together mint, cilantro, garlic, ginger, and serrano or jalapeño pepper and set aside.
- In a medium bowl , mix together yogurt, turmeric, garam masala, and salt. Add in the chopped herbs and mix well.
- Add the beef cubes.
- Mix well. Cover the bowl with plastic wrap, and let it rest on the counter for 30 minutes or in the refrigerator for up to 8 hours.
How To Grill Beef Kebabs
- When you are ready to grill, turn on your grill to heat. Remove the meat from the fridge and thread it on to skewers . You do not need to remove all the marinade, you want some of that good stuff on there.
- If you are using onions, you can intersperse those with the meat. Do not add tomatoes and squash to the same skewer, as they cook much faster than the meat.
- Place the meat skewers on the grill. Halve the tomatoes and put them cut side down on the grill next to the meat. Place the whole serranos and squash chunks on the grill. ( You may choose to season with oil, salt, and pepper, but I usually skip this. There’s already a lot of flavor in this meal.)
- Grill until the vegetables are cooked and the meat is tender, about 8 minutes.
What To Serve With Kebabs?
While these Shish Kabobs are delicious served alone, you may find yourself wanting a little more to round out a full meal. Here are a few things that pair deliciously with them:
I like to grill tomato, zucchini, and jalapeno peppers at the same time as the beef kebabs and serve them all together.
I like to serve these with a little raita on the side. If you aren’t concerned about carbs, these go well with naan or a pita. If you’re watching carbs, I like to use Joseph’s flatbread, or just eat the kababs by themselves.
They are also great alongside other sides like:
- Beet Salad
- Indian Cabbage Slaw
- Cauliflower Rice
- Sweet Coconut Rice
I like to use sirloin when I make kebabs. It is relatively tender and lean, as well as being budget-friendly with a good flavor. Strip steak, flat iron and tenderloin will all work well too.
Marinade not only adds flavor to the steak, but the yogurt will also tenderize it. Be sure not to skip this step or the meat can become tough. The steak should marinade for at least an hour, but no more than eight or the texture can change.
Steak kebabs have a pretty quick cook time, they only take about 8 minutes. If you prefer your steak more well done, then you can cook them for a few minutes longer.
Beef Kebabs In The Oven
For a really nice char, I like to cook kebabs on the grill - you can use an indoor or outdoor one, but you can easily cook these in the oven too if you prefer.
- Prep the shish kabobs in the same way and then place them on a rimmed baking sheet.
- Cook them in a pre-heated oven at 350F for around 30 minutes.
- Turn them every 10 minutes so that they cook evenly.
- I like to finish them off under the broiler to get those crispy brown edges.
Recipe Notes and Tips
- You can use metal or wooden skewers for this recipe. If you use wooden, be sure to soak them in water while the beef is marinading.
- Cut the beef into similar sized cubes so that they cook evenly.
- Don’t cut the beef cubes too small or they may fall off of the skewers when grilling.
- You can make the same recipe with chicken breast or chicken thighs if you prefer.
More Keto Beef Recipes
- Beef Shawarma
- Instant Pot Beef Stroganoff
- Air Fryer Kheema Meatloaf
- Yukgaejang
- Low Carb Beef Stroganoff
- Instant Pot Indian Kheema
- Beef Tenderloin
If you love this Beef Kabob recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try them too.
Grilled Beef Kababs | Easy Steak Kabab Recipe
Equipment
- Good set of Kitchen Knives
- Pull Chopper
- Mixing Bowl
- Skewers
Ingredients
- ▢ ¼ cup mint leaves
- ▢ ¼ cup cilantro
- ▢ 6 cloves garlic
- ▢ 2- inch piece of ginger root , about 1 tablespoon minced
- ▢ ½-1 serrano pepper
- ▢ ½ cup plain yogurt
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon garam masala
- ▢ 1 teaspoon salt
- ▢ 1 pound sirloin steak , cut into bite size pieces
- ▢ Optional vegetables
- ▢ Onions
- ▢ Halved tomatoes
- ▢ Zucchini or Summer squash cut into large chunks.
- ▢ 2-3 serrano or jalapeño peppers , left whole.
Instructions
Use your knife or this handy pull chopper to mince together mint, cilantro, garlic, ginger, and serrano or jalapeño pepper and set aside.
In a medium bowl, mix together yogurt, turmeric, garam masala, and salt. Add in the chopped herbs and mix well.
Add the beef cubes and mix well. Cover the bowl with plastic wrap, and let it rest on the counter for 30 minutes or in the refrigerator for up to 8 hours. The yogurt in this marinade will be tenderizing your meat, so you don’t want to shortcut this process, nor do you want to let it make the meat mealy.
When you are ready to grill, turn on your grill to heat. Remove the meat from the fridge and thread it on to skewers. You do not need to remove all the marinade, you want some of that good stuff on there.
If you are using onions, you can intersperse those with the meat. Do not add tomatoes and squash to the same skewer, as they cook much faster than the meat.
Place the meat skewers on the grill. Halve the tomatoes and put them cut side down on the grill next to the meat. Place the whole serranos and squash chunks on the grill. ( You may choose to season with oil, salt, and pepper, but I usually skip this. There’s already a lot of flavor in this meal.)
Grill until the vegetables are cooked and the meat is tender, about 8 minutes.
Serve with a little raita on the side. If you aren’t concerned about carbs, these go well with naan. If you’re watching carbs, I like to use Joseph’s flatbread, or just eat the kababs by themselves.
You can use metal or wooden skewers for this recipe. If you use wooden, be sure to soak them in water while the beef is marinading.
Cut the beef into similar sized cubes so that they cook evenly.
Don’t cut the beef cubes too small or they may fall off of the skewers when grilling.
You can make the same recipe with chicken breast or chicken thighs if you prefer.
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Originally Published June 14, 2020
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Grilled Beef Kababs | Easy Steak Kabab Recipe
Ingredients
- ¼ cup mint leaves
- ¼ cup cilantro
- 6 cloves garlic
- 2- inch piece of ginger root about 1 tablespoon minced
- ½-1 serrano pepper
- ½ cup plain yogurt
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 1 teaspoon salt
- 1 pound sirloin steak cut into bite size pieces
- Optional vegetables
- Onions
- Halved tomatoes
- Zucchini or Summer squash cut into large chunks.
- 2-3 serrano or jalapeño peppers left whole.
Instructions
Use your knife or this handy pull chopper to mince together mint, cilantro, garlic, ginger, and serrano or jalapeño pepper and set aside.
In a medium bowl, mix together yogurt, turmeric, garam masala, and salt. Add in the chopped herbs and mix well.
Add the beef cubes and mix well. Cover the bowl with plastic wrap, and let it rest on the counter for 30 minutes or in the refrigerator for up to 8 hours. The yogurt in this marinade will be tenderizing your meat, so you don’t want to shortcut this process, nor do you want to let it make the meat mealy.
When you are ready to grill, turn on your grill to heat. Remove the meat from the fridge and thread it on to skewers. You do not need to remove all the marinade, you want some of that good stuff on there.
If you are using onions, you can intersperse those with the meat. Do not add tomatoes and squash to the same skewer, as they cook much faster than the meat.
Place the meat skewers on the grill. Halve the tomatoes and put them cut side down on the grill next to the meat. Place the whole serranos and squash chunks on the grill. ( You may choose to season with oil, salt, and pepper, but I usually skip this. There’s already a lot of flavor in this meal.)
Grill until the vegetables are cooked and the meat is tender, about 8 minutes.
Serve with a little raita on the side. If you aren’t concerned about carbs, these go well with naan. If you’re watching carbs, I like to use Joseph’s flatbread, or just eat the kababs by themselves.
You can use metal or wooden skewers for this recipe. If you use wooden, be sure to soak them in water while the beef is marinading.
Cut the beef into similar sized cubes so that they cook evenly.
Don’t cut the beef cubes too small or they may fall off of the skewers when grilling.
You can make the same recipe with chicken breast or chicken thighs if you prefer.
Grilled Beef Kababs | Easy Steak Kabab Recipe https://twosleevers.com/easy-steak-kebab-recipe/
This Air Fryer Low Carb Persian Chicken Kabob recipe is aromatic, easy, and very family-friendly. It’s really perfect for kids. Joojeh kabobs are traditionally made with boneless, skinless chicken breast, but I think it’s actually juicier if you use chicken thighs.
What Makes This Joojeh Kabob Recipe So Yummy?
- Fast. The cook time is under 30 minutes .
- Easy. The hardest part of this recipe is making the saffron water. Which, really, isn’t hard at all.
- Low Carb . Only 1 carb per serving.
- Healthy. An amazing air fryer recipe skips the need to deep fry these Persian Chicken Kabobs .
What Is A Persian Chicken Kabob?
I know this says it’s a kabob recipe , and there are just pieces of chicken on the plate in the pictures, but that’s because really it was just easier to throw the chicken in the Air Fryer basket and be done with it.
If you want to cook it on the skewers , you can, or you can even put them on skewers when they’re done cooking. Either way, they’re tasty and perfect in the air fryer.
Usually, Joojeh Kababs are served with tomatoes and onions. In addition to the vegetables, you’ll also normally find basmati rice as well.
WHAT IS SAFFRON WATER?
Saffron water is used as a way to preserve saffron since it can be an expensive spice. Saffron water is best used when a recipe already calls for liquid in the first place.
Typically you would take some saffron and grind it in a mortar and pestle and then put it in a small amount of water for about half an hour. If you don’t want to mess with that, you can just throw a few strands of saffron into the recipe and call it a day for Joojeh Kababs.
How Do You Pronounce Joojeh?
The pronunciation of this word depends on where you’re from. From my experience, you can find two different ways to pronounce Joojeh.
- Jew-Jee
- Jew-Jay
I doubt anyone will correct you if you say it either way. So don’t be afraid to give it a try.
What Kind of Chicken Do You Use For A Persian Chicken Kabob
Chicken Breast
This is the more popular choice and you can absolutely use this cut of meat. It is a leaner cut of meat, so you may want to spray with a little extra oil before cooking to maintain the juiciness of the meat while it cooks in the air fryer.
Chicken Thighs
This is my preference. I prefer to make this recipe with boneless skinless chicken thighs because of how juicy they turn out.
Ingredients You’ll Need
- 1.5 pounds Chicken Breasts - The main protein. It’s lean, tender, and perfect for skewering. Cutting into uniform pieces ensures even cooking in the air fryer.
- 1/4 cup Onion - Blended or minced into the marinade, onion helps tenderize the chicken and infuses it with aromatic sweetness.
- 1/4 cup Full-Fat Greek Yogurt - Acts as a natural tenderizer and marinade base, keeping the chicken juicy and helping spices cling to each piece. Yogurt is key in Persian cooking for creating moist, flavorful kabobs.
- 1 tablespoon Oil - Adds richness, prevents drying during air-frying, and promotes light browning and caramelization.
- 1 teaspoon Salt - Enhances all the flavors in the marinade and helps the chicken retain moisture as it cooks.
- 1/2 teaspoon Smoked Paprika - Offers mild smokiness and color, giving the kabobs depth even without a grill.
- 1/2 teaspoon Ground Black Pepper - Adds subtle heat and balancing sharpness to complement the warm spices.
- 2 tablespoons Saffron Water - The signature flavor element. Saffron adds floral aroma, golden color, and authentic Persian depth that makes the kabobs unforgettable.
- 1 teaspoon Turmeric - Adds warm earthiness and enhances the saffron color, giving the kabobs their classic golden tone.
How To Make Persian Chicken Kabobs
- Place chicken in a large bowl.
- Place onion, Greek yogurt, oil, salt, paprika, and black pepper in a small blender container and process until you get a smooth mixture.
- Pour this mixture over the chicken.
- Add turmeric and saffron water and mix until the chicken is well-coated with the marinade. You’re adding these two ingredients later to keep your blender bowl from being irrevocably stained yellow.
- Allow the chicken to marinate for 30 minutes or for up to 24 hours in a refrigerator.
- Remove the chicken from the marinade, and place in the air fryer basket.
- Set the air fryer to 370F for 15 minutes, flipping the chicken halfway through.
- Test with a meat thermometer to ensure the chicken has reached an internal temperature of 165F before serving.
Tips And Tricks
Persian chicken kabobs are juicy, flavorful, and beautifully golden when made correctly, and with a few simple techniques you can achieve restaurant-quality results right in your air fryer.
- Use full-fat yogurt only . It keeps the chicken moist and prevents it from drying during cooking.
- Blend the onion into the marinade instead of leaving it chunky, so the flavor distributes evenly onto each piece.
- Don’t overcrowd the air fryer basket . Space between pieces helps them brown instead of steam.
- Preheat the air fryer for more even cooking and better caramelization on the outside of the chicken.
Variations
If you want to change up the flavor or customize the kabobs for different meals, these delicious variations give you plenty of fresh ways to enjoy the same deliciousness you’ll find in one of our best air fryer chicken recipes .
- Joojeh Kabob with Citrus - Add 1–2 tablespoons of fresh lemon or orange juice to the marinade for a bright, tangy finish that pairs well with saffron.
- Spicy Saffron Kabobs - Add ½–1 teaspoon cayenne or Aleppo pepper if you enjoy heat with your saffron.
- Yogurt & Mint Kabobs - Add 1–2 tablespoons of mint (fresh or dried) for cooling, aromatic kabobs perfect for summer.
- Garlic-Forward Kabobs - Stir in 2–4 minced garlic cloves for a bolder, more robust savory flavor.
- Persian Chili-Lime Kabobs - Add lime zest plus red pepper flakes for a zesty, lightly spicy variation.
Want To Make This A FullPersian Meal?
If you’re not eating low carb, I would recommend making this with Sabzi Polo . Deliciously spiced rice that will leave you totally satisfied but somehow still wanting more. Plus it’s made in your Instant Pot , so you know it’ll be done in a flash.
How Long Do They Last?
Air fryer joojeh kabobs typically last 3–4 days in the refrigerator when stored in an airtight container. Because they’re marinated in yogurt, saffron, and spices, the meat stays moist and flavorful even after cooling. This makes leftovers excellent for wraps, salads, or rice bowls.
For the best quality, reheat them gently in the microwave, air fryer, or skillet just until warm to avoid drying out the chicken.
Can You Freeze Them?
Yes, you can freeze joojeh kabobs very well, both cooked and uncooked. For cooked kabobs, let them cool completely, then store in an airtight freezer-safe container or bag along with any juices to prevent drying. They will maintain their flavor and texture for up to 2 months.
When ready to use, thaw the chicken overnight in the refrigerator and cook as usual.
More Low CarbChicken Recipes
- Instant Pot Butter Chicken - My most famous recipe.
- Buffalo Chicken Casserole - the perfect appetizer or meal.
- Keto Chicken Tenders - Your kids will beg you for these.
- French Garlic Chicken - Sauce good enough to drink.
- Creamy Chicken Salad - Great for meal prep.
- Chicken Enchilada Casserole - Comfort food without the carbs.
If you love this Persian Chicken Kabob recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Air Fried Persian Chicken Kabob | Joojeh Kabab Recipe
Ingredients
- ▢ 1.5 pounds ( 680.39 g ) chicken breasts , cut into large, bite-size pieces
- ▢ 1/4 cup ( 40 g ) Onion , roughly chopped
- ▢ 1/4 cup ( 50 g ) Full-Fat Greek Yogurt
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Smoked Paprika
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
- ▢ 2 tablespoons ( 2 tablespoons ) saffron water , See recipe
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
Instructions
Make the Saffron Water
- In a mortar and pestle, grind together equal parts of saffron and sugar. You’re doing this for two reasons. One, it extends the use of the saffron by flavoring the sugar with the aroma and essence. Two, once it is ground up fine, it dissolves in water more easily.
- Use about 1/2 teaspoon of this powder mixed with 1 cup of hot water to give you a saffron water you can use to flavor meats, desserts, and cakes.
Joojeh Kabobs
Place chicken in a large bowl.
Place onion, Greek yogurt, oil, salt, paprika, and black pepper in a small blender container and process until you get a smooth mixture.
Pour this mixture over the chicken.
Add turmeric and saffron water and mix until the chicken is well-coated with the marinade. You’re adding these two ingredients later to keep your blender bowl from being irrevocably stained yellow.
Allow the chicken to marinate for 30 minutes or for up to 24 hours in a refrigerator.
Remove the chicken from the marinade, and place in the air fryer basket.
Set the air fryer to 370F for 15 minutes, flipping the chicken halfway through.
Test with a meat thermometer to ensure the chicken has reached an internal temperature of 165F before serving.
These joojeh kababs are usually served with plain white rice with butter, and a sprinkle of the saffron water on top of it.
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Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
