Print

Persian Chicken Kabobs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 56 reviews

This Persian Chicken Kabobs recipe features tender, flavorful chicken thighs marinated in a vibrant blend of saffron, yogurt, garlic, and spices, then grilled to perfection. The dish is traditionally accompanied by lavash bread, lemon wedges, and sumac or Aleppo pepper, offering an authentic taste of Persian cuisine that’s both aromatic and rich.

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs, cubed

Saffron Water

  • 1 teaspoon saffron
  • 1/4 cup warm water

Chicken Marinade

  • 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

Baste

  • 3 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon saffron water
  • Pinch of black pepper

Optional

  • Lavash bread
  • Sumac or Aleppo pepper
  • Lemon wedges for serving

Instructions

  1. Prepare the saffron water: Combine 1 teaspoon of saffron with 1/4 cup of warm water and let it steep for at least 10 minutes to release its vibrant color and aroma.
  2. Make the marinade: In a bowl, mix 2 tablespoons of saffron water with black pepper, smoked paprika, salt, lemon juice, plain yoghurt, olive oil, minced garlic, and the grated half yellow onion until well combined.
  3. Marinate the chicken: Add the cubed chicken thighs to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to infuse the flavors deeply.
  4. Prepare the baste: In a small bowl, combine melted butter, lemon juice, 1 tablespoon saffron water, and a pinch of black pepper. Set aside.
  5. Thread the chicken onto skewers: Remove the chicken from the marinade and thread the cubes onto skewers, leaving a small amount of space between each piece for even cooking.
  6. Grill the kabobs: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally. During grilling, brush the chicken with the prepared baste several times to keep it moist and enhance the saffron flavor.
  7. Serve: Once the chicken is cooked through and has a nice char, remove from grill. Serve hot with lavash bread, lemon wedges, and sprinkle sumac or Aleppo pepper on top if desired for added flavor.

Notes

  • For best results, marinate the chicken overnight to allow the flavors to fully develop.
  • If fresh saffron is unavailable, high-quality ground saffron can be used, but steep it similarly to release flavor.
  • Lavash bread and sumac are traditional accompaniments but can be substituted with pita or flatbread and other citrusy spices.
  • Grilling can be done on a charcoal or gas grill for an authentic smoky taste.
  • Ensure the chicken pieces are uniformly cut for even cooking.

Find it online: https://justsosavory.com/persian-chicken-kabobs-recipe/