Description
A refined yet approachable chicken kabob marinated in yogurt and saffron, delivering complex flavors with minimal effort.
Ingredients
Scale
- 1.5 lb (700 g) boneless skinless chicken thighs, trimmed and cut into 1½-inch pieces
- 1 cup plain full-fat yogurt, whisked smooth (room temperature)
- 1 large onion, finely grated and liquids squeezed out
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp kosher salt, more to taste
- ½ tsp freshly ground black pepper
- A generous pinch saffron threads, steeped in 2 tbsp hot water
- 2 tbsp unsalted butter, softened to room temperature
- 1 tsp sumac, for sprinkling
- Fresh parsley or chives, finely chopped (for garnish)
- Lemon wedges and grilled tomatoes (optional)
Instructions
- Bloom saffron: crush a pinch of threads, add 2 tablespoons hot water, and set aside to infuse.
- Make the marinade: combine yogurt, grated onion, garlic, lemon juice, olive oil, turmeric, salt, pepper and half the saffron liquid. Stir until silky.
- Marinate the chicken: toss chicken pieces in the marinade and refrigerate for 2–4 hours.
- Preheat the grill or broiler to medium-high (about 400–450°F / 200–230°C).
- Grill the kabobs: cook skewers for 3–4 minutes per side until caramelized and interior reaches 165°F (74°C).
- Finish with butter-saffron baste: melt butter with remaining saffron liquid and brush over kabobs during the last minute of grilling.
- Rest and garnish: let kabobs rest for 5 minutes, then sprinkle with sumac and herbs before serving.
Notes
Use room temperature yogurt and butter for optimal coating. Don’t over-marinate beyond 24 hours to prevent mushy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Persian
Nutrition
- Serving Size: 1 skewer
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 130mg