Persian grilled chicken kabobs are amazingly delicious. Marinated with saffron and perfectly grilled, these are so tender and juicy. Try these and you will know why Persian kebabs are so famous!
In a mortar and pestle, grind saffron with a pinch of salt until powdered. Then dissolve it in hot water and soak for 15 to 20 minutes.
Trim any excess fat from the chicken thigh meat pieces.
Combine the marinade ingredients — 1½ tablespoons saffron water, grated onion, grated garlic, lemon juice (or yogurt + lemon juice), olive oil, salt and pepper, in a large bowl. Add the chicken pieces, toss well and marinate for at least 6 hours (12 hours if using yogurt marinade) in the refrigerator; or up to 24 hours.
Leave the marinated chicken out for about 30 minutes at room temperature, prior to grilling.
Ready The Grill
Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash. Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
Alternatively, grill chicken using nicely oiled grates on gas grill at medium heat, for 10-15 minutes. See note for oven baking option.
Skewer Meat and Arrange on Grill
Meanwhile, thread the chicken on ½ inch wide metal skewers making sure to pass the skewer through the thick portion of the meat.
Thread the vegetables on additional skewers. (If using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
Arrange the skewers spacing them apart, directly over the grill without the grate, about 4 inches above the glowing coals.
Place the vegetable skewers together on one side of the grill.
Grilling
Make the basting mixture: Combine olive oil, saffron water, lemon juice, salt and pepper.
Grill the chicken skewers for 6 to 8 minutes on each side, turning them often, until the chicken is done and juices released are no longer pink. Cut a piece of chicken to make sure it is white and done inside. Brush basting mixture on all chicken and vegetable skewers, while grilling and at the end.
Avoid placing the skewers too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
Brush the grilled chicken with basting mixture and remove from the skewers using a piece of lavash or with the help of a fork. And serve with grilled vegetables, flatbreads, rice, pickles and sumac on the side.
Video
Notes
Chicken: Choose boneless chicken thigh meat and cut them into 1½ inch pieces. I would avoid chicken breast as it will not result as juicy as thigh meat. If using chicken drumettes or wings, watch the cooking time, as they may cook a bit sooner.
Stove top/Oven:
Brush a cast iron grill pan or skillet with olive oil and heat at medium high. Place the chicken pieces in one layer, spacing them apart. Sear both sides on high heat until golden brown, about 2 minutes.
Continue to cook on the stove at medium or transfer the skillet to an oven preheated at 400 degrees Fahrenheit, and bake for about 10 to 12 minutes until done.
The chicken kabobs can also be broiled in a preheated oven for about 8 to 10 minutes per side until done. No need to use skewers.
Storage: Grilled chicken kabob will keep well in the refrigerator for couple days. Sprinkle some water and reheat quickly.
Lemon Juice: Do not use too much lemon juice or the meat will become tangy.
Butter for basting: Traditional recipes use some butter or ghee for basting the kebabs. This imparts a rich flavor while the fat drops off during grilling. Some recipes combine butter and olive oil. That final brush with saffron lemon butter will give you the restaurant style flavor.
Dried herbs: You can sprinkle some dried oregano or basil on the chicken skewers before grilling for a flavor twist. Though this is not typical.
Scroll to the blog post above for more tips and details about ingredients.
Nutrition facts are approximate as marinade is discarded.