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Persian Saffron Chicken Kabobs

Tender chicken marinated in saffron and grilled to perfection, served with fresh veggies, perfect for any dinner occasion.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Persian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 lbs chicken breast, cut into cubes You can also use chicken thighs for more flavor.
  • 1/4 cup olive oil
  • 1/4 cup plain yogurt This is the secret to that juicy chicken!
  • 1/4 tsp saffron threads, soaked in 2 tablespoons of warm water For best flavor, let it soak before using.
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • Salt and pepper to taste
For the kabobs
  • 1 large onion, cut into chunks
  • 1 bell pepper, any color, cut into chunks
  • Wooden or metal skewers If using wooden skewers, soak in water for 30 minutes.

Method
 

Marinating
  1. In a medium bowl, combine olive oil, yogurt, soaked saffron (including the water), cumin, coriander, paprika, salt, and pepper. Add in the chicken cubes, ensuring they’re well-coated in this heavenly mixture. Cover and refrigerate for at least 1 hour.
Preparing the Skewers
  1. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning. Alternate chunks of onion and bell pepper with the marinated chicken cubes on the skewers.
Grilling
  1. Preheat your grill or grill pan over medium heat. Grill the kabobs for about 10-15 minutes, turning occasionally until the chicken is cooked through and has a lovely char.
Serving
  1. Once cooked, remove from the grill and let the kabobs rest for a few moments. Serve with warm pita bread, tzatziki sauce, or a side of rice.

Notes

Feel free to add other vegetables like zucchini, cherry tomatoes, or pineapple for a tropical twist. If saffron is too expensive, replace it with a pinch of turmeric.