Persian Chicken Kabob is a flavorful and aromatic dish inspired by Iranian cuisine. The chicken is marinated in a blend of saffron, yogurt, lemon, and spices, resulting in tender, juicy kabobs with a vibrant golden hue. Traditionally served with basmati rice and a refreshing salad, this dish brings a taste of Persian culinary heritage to your table.

Ingredients

For the Marinade:

• 2 pounds boneless, skinless chicken thighs, cubed

• 1 teaspoon saffron threads

• ¼ cup warm water

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 2 teaspoons salt

• 2 tablespoons lemon juice

• ¼ cup plain yogurt

• 2 tablespoons olive oil

• 2 teaspoons minced garlic

• ½ yellow onion, grated

For the Basting Liquid:

• 3 tablespoons unsalted butter, melted

• 1 tablespoon lemon juice

• 1 tablespoon saffron water (from above)

• Pinch of black pepper

Optional Garnishes:

• Lavash bread

• Sumac or Aleppo pepper

• Lemon wedges

Directions

1. Prepare the Saffron Water: Crush the saffron threads using a mortar and pestle. Add the crushed saffron to warm water and let it steep for 15–20 minutes until it develops a rich yellow-orange color.

2. Marinate the Chicken: In a large bowl, combine the cubed chicken with 2 tablespoons of the prepared saffron water, black pepper, smoked paprika, salt, lemon juice, yogurt, olive oil, minced garlic, and grated onion. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.

3. Prepare the Basting Liquid: In a separate bowl, mix the melted butter, 1 tablespoon of lemon juice, 1 tablespoon of saffron water, and a pinch of black pepper. Set aside for basting during cooking.

4. Assemble the Kabobs: Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

5. Cooking Methods:

   • Grill: Preheat the grill to medium-high heat. Grill the skewers for about 6–8 minutes per side, basting occasionally with the prepared basting liquid, until the chicken is fully cooked and has a nice char.

   • Oven: Preheat the oven to 450°F (232°C). Place the skewers on a baking sheet and roast for about 20 minutes, basting halfway through. For a charred effect, switch the oven to broil for the last 2–3 minutes.

   • Pan-Sauté: Heat a skillet over medium-high heat. Cook the chicken pieces in batches, basting with the liquid, until golden brown and cooked through.

6. Serve: Arrange the cooked kabobs on a platter. Optionally, serve with lavash bread soaked in the pan juices, sprinkle with sumac or Aleppo pepper, and garnish with lemon wedges.

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 350 kcal

• Protein: 30g

• Carbohydrates: 10g

• Fat: 20g

• Sodium: 800mg