Persian Grilled Chicken Kabobs Recipe – a delicious recipe with ground saffron, cubes, yogurt, yellow onion, olive oil, lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Sprinkle ground saffron on the ice cubes in a small bowl and let it sit on the counter until the ice melts. This will be your bloomed saffron.
2
In a large bowl, mix the Greek yogurt, onion, olive oil, lemon juice, bloomed saffron, and salt.
3
Add the chicken pieces to the yogurt and saffron mixture and stir well to mix. Cover the bowl and refrigerate for at least 3 hours or up to 24 hours.
4
Once ready to grill, take the bowl out of the fridge and place it on the counter. Let it sit for about 30 minutes to come to room temperature.
5
Meanwhile, heat the gas or charcoal grill.
6
Thread the chicken pieces onto skewers (make sure to separate the onions) and grill for abut 6 to 7 minutes on each side until they are golden brown on the outside and white and juicy on the inside. (You can turn the skewers a few times to make sure they're nicely grilled and golden on all sides.) Check one piece of the saffron chicken kebab by cutting it with a knife; if it's white and juicy on the inside, it's ready.
7
Serve with fresh lavash or pita bread and some shirazi salad on the side.
626
kcal
Calories
32
g
Fat
7
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 teaspoon ground saffron, 3 ice cubes, 1 cup plain Greek yogurt, 1 yellow onion, cut into thick slices, and more.
Yes, Persian Grilled Chicken Kabobs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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