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A yogurt marinade with saffron, garlic, and lemon juice adds rich, earthy flavor and keeps these grilled skewers juicy.
Saffron Chicken Kebabs
Course: MainCuisine: PersianDifficulty: EasyServings
4
servingsPrep time
40
minutesCooking time
8
hours14
minutesCalories
475
kcalIngredients
3/4 teaspoon saffron threads
1 tablespoon plus 1/4 tsp. kosher salt, divided
3 tablespoons warm water
1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs), cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 white onion, peeled
1/4 cup plain whole-milk yogurt, plus more for serving
1 tablespoon olive oil, plus more for grill
2 garlic cloves, minced (about 2 teaspoons)
1/4 cup fresh lemon juice, divided, plus lemon wedges for serving (about 2 lemons)
3 tablespoons unsalted butter, melted
4 (10-inch) metal skewers
Sumac, to taste
Lavash and fresh herbs (such as cilantro, parsley, basil, dill, and mint), for serving
Directions
- Grind saffron threads and 1/8 teaspoon salt in a small mortar and pestle until finely ground. (It’s OK if a few small threads remain.) Transfer to a small bowl; add 3 tablespoons warm water, and stir to combine. Set saffron water aside.
- Place chicken in a large bowl. Sprinkle with pepper and 1 tablespoon salt; toss to coat. Grate onion on the large holes of a box grater. Place grated onion in a double layer of paper towels, and squeeze to remove excess liquid. Add grated onion, yogurt, olive oil, garlic, 1 tablespoon lemon juice, and 1 1/2 tablespoons saffron water to bowl with chicken; toss until well coated. Cover and chill in refrigerator for at least 8 hours or up to 48 hours. Cover and store remaining saffron water and lemon juice, separately, in refrigerator while chicken marinates.
- Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together melted butter, remaining 3 tablespoons lemon juice, remaining about 1 1/2 tablespoons saffron water, and remaining 1/8 teaspoon salt in a small bowl; set aside. Thread chicken onto skewers, leaving a 1/4-inch space between each piece.
- Place skewers on oiled grates, and grill, uncovered, turning occasionally, until charred and cooked through, 12 to 14 minutes, basting often with butter mixture. Transfer skewers to a serving platter, and sprinkle to taste with sumac. Serve with additional yogurt, lemon wedges, lavash, and fresh herbs.
Notes
- If you don’t have metal skewers, you can use wooden skewers instead — just be sure to soak them in water for at least 30 minutes to prevent them from burning or catching fire on the grill.
- The chicken pieces can be marinated, covered, in the refrigerator for up to 48 hours.
