Saffron Chicken Kebab

Be the first to rate

(No Ratings Yet)

Loading...

Saffron Chicken Kebab is Iran's most beloved grilled chicken, marinated in yogurt, lemon, and bloomed saffron until tender and aromatic. Threaded onto skewers and quickly charred over high heat, the chicken turns a deep sunset gold with smoky edges. Served with saffron-buttered basmati rice and grilled tomatoes, it is everyday Persian comfort food at its best.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 4 gSugar
• 49 gProtein
• 640 mgSodium
• 610 mgPotassium
• 95 mgCalcium
• 2.6 mgIron
• 9 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the saffron infusion

• 1/2 teaspoon saffron threads
• 3 tablespoons hot water
• 1/2 teaspoon granulated sugar

For the marinade

• 1 cup plain full-fat yogurt
• 1 medium yellow onion, grated and squeezed dry
• 1/4 cup fresh lemon juice
• 3 cloves garlic, finely grated
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons sumac

For the kebabs

• 2 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2 tablespoons melted unsalted butter for basting
• Lemon wedges and extra sumac for serving

Directions

1. Make the saffron infusion: lightly toast the saffron threads in a dry pan for 20 seconds, then crush with the sugar using the back of a spoon. Pour the hot water over the saffron, stir, and let steep 10 minutes until deeply colored and aromatic.
2. In a large bowl whisk together the yogurt, grated onion, lemon juice, garlic, olive oil, tomato paste, salt, pepper, and sumac. Stir in the bloomed saffron liquid, reserving about 1 tablespoon for basting.
3. Add the chicken pieces and toss until completely coated. Cover and refrigerate at least 4 hours, or up to 24 hours, turning once or twice so the marinade evenly penetrates the meat.
4. If using wooden skewers, soak 8 of them in water for 30 minutes. Remove the chicken from the fridge 20 minutes before cooking to take the chill off.
5. Thread the chicken pieces onto the skewers, folding each piece accordion-style so it lays flat against the next, leaving a little space between pieces for even cooking. You should get 8 skewers.
6. Prepare a grill or grill pan over medium-high heat and brush the grates with oil. Place the skewers on the hot grill and cook 4 to 5 minutes per side, turning carefully with tongs, until deeply charred in spots and the internal temperature reads 165°F (74°C) on an instant-read thermometer.
7. In the last minute of cooking, brush the kebabs generously with the melted butter mixed with the reserved saffron infusion to glaze them. Transfer to a platter and tent loosely with foil for 5 minutes.
8. Serve the saffron chicken kebabs immediately with steamed basmati rice, grilled tomatoes, fresh herbs, lemon wedges, and a sprinkle of sumac. Spoon any pan juices over the rice.

Cook’s Notes

• Always use chicken thighs instead of breasts; the higher fat content keeps the kebabs juicy and forgiving on a hot grill.
• Blooming saffron in hot water with a pinch of sugar intensifies both color and aroma; never add raw saffron directly to the marinade.
• Squeeze every drop of liquid from the grated onion before adding it to the yogurt or the marinade will be watery and won't cling to the meat.
• If cooking indoors, finish the kebabs under a hot broiler for 1 to 2 minutes to mimic the smoky char of a charcoal grill.
• Leftover kebabs are excellent the next day, chopped into a saffron chicken wrap with pickles, lettuce, and a smear of garlic yogurt sauce.

You might also like

Desserts

Iranian Saffron Wheat Halva

Asian

Persian Herb and Noodle Bean Soup

Asian

Persian Saffron Chicken with Barberry Rice

Asian

Persian Minced Meat Skewer Kebab