Description
Juicy Persian chicken kabobs marinated in yogurt, saffron, and lemon, grilled to perfection and served over fluffy basmati rice.
Ingredients
Scale
- 800 grams chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon saffron threads, soaked in warm water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, finely grated
- 2 tablespoons fresh parsley, chopped
- 2 cups basmati rice, uncooked
Instructions
- Preheat your grill or grill pan over medium high heat.
- In a large bowl, combine yogurt, olive oil, lemon juice, garlic, saffron water, turmeric, salt, pepper, and grated onion until smooth.
- Lightly oil the grill grates or pan to prevent sticking.
- Add chicken pieces to the marinade, mix well, then thread onto skewers.
- Grill for 10 to 15 minutes, turning occasionally until fully cooked and lightly charred.
- Sprinkle fresh parsley over the kabobs and squeeze fresh lemon juice on top.
- Serve hot over basmati rice and enjoy.
Notes
- Marinate the chicken for at least 4 hours or overnight for best flavor.
- Soak wooden skewers in water before using to prevent burning.
- Do not overcrowd skewers to ensure even cooking.
- Let the kabobs rest for a few minutes before serving to retain juices.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Persian chicken kabobs, grilled chicken skewers, saffron chicken, yogurt marinated chicken, Middle Eastern recipes