Name: Persian Chicken Kabobs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Persian
Ingredients: 2 pounds boneless skinless chicken thighs, cubed; 1 teaspoon saffron; 1/4 cup warm water; 2 tablespoons saffron water; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 2 teaspoons salt; 2 tablespoons lemon juice; 1/4 cup plain yoghurt; 2 tablespoons olive oil; 2 teaspoons minced garlic; 1/2 yellow onion, grated; 3 tablespoons butter, melted; 1 tablespoon lemon juice; 1 tablespoon saffron water; Pinch of black pepper; Lavash bread; Sumac or Aleppo pepper; Lemon wedges for serving

Jump to Recipe· 3.9 from 56 reviews

There’s something absolutely magical about this Persian Chicken Kabobs Recipe that draws you in – tender, juicy chicken thighs soaked in fragrant saffron and spices, kissed by the grill until perfectly charred. Every bite bursts with layers of flavor, thanks to the delicate saffron water, tangy yogurt marinade, and hints of garlic and lemon. Whether you’re cooking for friends or just craving a taste of Persian cuisine at home, this dish promises a delightful culinary adventure that’s surprisingly simple but incredibly satisfying.

Ingredients You’ll Need

Four wooden skewers with grilled yellow chicken pieces, seasoned with spices and small charred bits, lay on a piece of flatbread placed on a white plate. Two roasted tomatoes with blackened skins are placed at opposite corners of the flatbread, adding a bright red contrast. The flatbread has a soft beige color with small dimples. The whole arrangement sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple yet impactful, the ingredients for this Persian Chicken Kabobs Recipe come together to create a balance of bright, earthy, and savory flavors. Each element plays a crucial role in achieving that signature tender texture and alluring aroma that makes this dish unforgettable.

2 pounds boneless skinless chicken thighs cubed: The perfect cut for juicy, tender kabobs that stay moist on the grill.
1 teaspoon saffron: The golden spice that adds subtle floral notes and beautiful color when steeped in warm water.
1/4 cup warm water: Used to dissolve the saffron, releasing its full flavor.
2 tablespoons saffron water (for marinade): Infuses the meat with fragrant aroma and color.
1 teaspoon black pepper: Adds a gentle, warming spice to balance the dish.
1 teaspoon smoked paprika: Provides a smoky depth that complements the grilled chicken perfectly.
2 teaspoons salt: Essential for seasoning and enhancing all the flavors.
2 tablespoons lemon juice: Brings brightness and tenderizes the chicken for a juicy bite.
1/4 cup plain yoghurt: Acts as a marinade base helping to soften the chicken and add creamy richness.
2 tablespoons olive oil: Keeps the chicken moist during grilling and adds a fruity hint.
2 teaspoons minced garlic: Lends aromatic pungency that’s simply irresistible.
1/2 yellow onion grated: Adds natural sweetness and moisture to the marinade.
3 tablespoons butter melted (for baste): Enhances the kabobs with richness and helps develop a beautiful glaze.
1 tablespoon lemon juice (for baste): Keeps the flavor lively and fresh.
1 tablespoon saffron water (for baste): Ties the perfume of saffron back into each bite while grilling.
Pinch of black pepper (for baste): Just enough for a subtle kick during cooking.
Optional lavash bread: Great for wrapping or serving alongside the kabobs.
Optional sumac or Aleppo pepper: Sprinkle over the kabobs for a tangy, slightly spicy finishing touch.
Optional lemon wedges for serving: Adds brightness and an extra zing at the table.

How to Make Persian Chicken Kabobs Recipe

Step 1: Prepare the Saffron Water

Start by steeping your saffron in warm water. This simple step unlocks saffron’s delicate flavor and gorgeous golden hue, which will later impart that authentic Persian charm to your chicken. Make sure to let it sit for at least 10 minutes to extract all its magic.

Step 2: Marinate the Chicken

In a large bowl, combine the saffron water, black pepper, smoked paprika, salt, lemon juice, plain yoghurt, olive oil, minced garlic, and grated onion. Toss the cubed chicken thighs in this fragrant mixture, making sure every piece is coated. Cover and refrigerate for at least 2 hours, or even overnight if you have the time. This marinade tenderizes the chicken while letting all the flavors meld beautifully.

Step 3: Make the Baste

While the chicken marinates, melt butter and stir in lemon juice, saffron water, and a pinch of black pepper. This luscious baste will keep the kabobs moist during grilling and layer on a buttery, citrusy finish.

Step 4: Thread and Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken cubes onto skewers, leaving a little space between pieces to ensure even cooking. Grill the kabobs for about 4-5 minutes per side, brushing generously with the baste as they cook. You want that perfect char on the outside while retaining juicy tenderness inside.

Step 5: Rest and Serve

Once grilled to perfection, let the kabobs rest for a few minutes before serving. This helps the juices redistribute for maximum succulence with every bite.

How to Serve Persian Chicken Kabobs Recipe

A white bowl filled with raw meat pieces coated in a thick orange-red marinade. The meat pieces are uneven in size and shape, with visible spices and small bits of seasoning mixed into the marinade. The inside of the bowl has streaks and smears of the orange marinade, showing a textured, slightly wet look. The scene has a clean, white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Persian Chicken Kabobs Recipe even further, sprinkle a pinch of sumac or Aleppo pepper over the skewers right before serving. These spices add a vibrant, tangy kick that complements the smoky and saffron-laced chicken like nothing else. Lemon wedges on the side invite your guests to add a burst of fresh acidity that brightens every bite.

Side Dishes

Serving your kabobs with soft lavash bread is a traditional and delightful way to enjoy them. You can wrap pieces of chicken in the bread along with herbs, grilled veggies, or a dollop of yogurt sauce for an authentic experience. Additionally, a simple Persian rice pilaf or a fresh cucumber and tomato salad are fantastic companions that balance the richness of the kabobs.

Creative Ways to Present

Consider arranging the kabobs on a rustic wooden board dotted with fresh parsley, scattered pomegranate seeds, and bowls of dipping sauces like tzatziki or hummus. Presentation matters, and making it colorful and inviting will turn this home-cooked meal into a feast your friends will rave about. You can also serve the kabobs atop a bed of saffron rice for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover kabobs can be refrigerated in an air-tight container for up to 3 days. Make sure they have cooled to room temperature before sealing to maintain freshness and avoid sogginess.

Freezing

If you’d like to enjoy these kabobs later, freeze the cooked chicken skewers in a freezer-safe bag for up to 2 months. For best results, remove excess air and use within the suggested time to preserve flavor and texture.

Reheating

Reheat gently in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Avoid microwaving if possible, as it may dry out the chicken. Brushing with a little melted butter or olive oil before reheating helps maintain moisture.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Yes, you can substitute chicken breasts, but thighs are preferred for their juiciness and tenderness, especially when grilled. If using breasts, be careful not to overcook as they dry out faster.

What can I use if I don’t have saffron?

Saffron is key to authentic flavor, but if you don’t have it, turmeric makes a reasonable substitute for color, though the aroma will be different. For a similar perfume, a tiny pinch of ground cardamom can add warmth.

How long should I marinate the chicken?

At least two hours is ideal, but marinating overnight will give you maximum flavor and tenderness. If short on time, even 30 minutes will impart some taste.

Can I cook these kabobs indoors?

Absolutely. A grill pan or broiler can be used indoors and will produce lovely results. Just watch carefully to avoid overcooking and flare-ups.

Should I soak wooden skewers before grilling?

Definitely soak wooden skewers in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.

Final Thoughts

This Persian Chicken Kabobs Recipe is truly a gem to keep in your culinary repertoire. Its blend of fragrant saffron, tender chicken, and bright spices delivers a flavor that’s both comforting and exciting. I encourage you to try making it at home—you’ll love how effortlessly it brings a taste of Persian hospitality right to your table. Happy grilling!