This Persian Chicken Kabob is a juicy and flavorful dish that features marinated chicken grilled to perfection. The spices give it a delicious kick everyone will love!
There’s something special about eating kabobs; it’s like having a little party on a stick! I love serving these with rice and a dash of yogurt for that extra yum factor. 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for tenderness. If you’re looking for a leaner option, chicken breasts work too, though they might be a bit drier. You can also use turkey if you prefer a different flavor.
Yogurt: Plain yogurt is essential for tenderizing the chicken and adding creaminess. For a dairy-free option, use coconut yogurt or vegan yogurt. Both alternatives will still give a nice texture to the marinade.
Saffron: This spice gives a rich color and unique flavor. If saffron is too pricey or unavailable, try using a pinch of turmeric along with a bit of paprika for color. It won’t be the same, but it can still deliver a tasty result!
Onion: Grated onion adds moisture and flavor. If you’re short on time, minced onion or onion powder works too. Just keep in mind that the flavors may be a bit different.
Tomatoes: Grilling fresh tomatoes adds a smoky flavor. If you can’t get fresh tomatoes, cherry tomatoes are a great substitute. Canned tomatoes won’t work well for grilling, but they can be used in side dishes.
How Do I Marinate Chicken for the Best Flavor?
Marinating is key to infusing the chicken with flavor. The longer you let it soak, the better it gets! Here’s a simple process:
- Combine all marinade ingredients in a large bowl until smooth.
- Add the chicken pieces and mix until fully coated.
- Cover with plastic wrap and refrigerate for at least 2 hours; overnight is even better.
- This allows the yogurt to tenderize the chicken and the spices to meld together nicely.
Don’t forget to let the chicken reach room temperature for about 20-30 mins before grilling. This way, it’ll cook more evenly! Enjoy your kabobs!
How to Make Persian Chicken Kabob
Ingredients You’ll Need:
For the Marinade:
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 large onion (grated)
- 3 cloves garlic (minced)
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon saffron threads (steeped in 2 tablespoons hot water)
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
For Grilling:
- 4 medium tomatoes (for grilling)
- Skewers (wooden or metal)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 10-15 minutes to cook. Don’t forget to include at least 2 hours for marinating—the longer, the better! So, if you can, prepare it the night before for an even richer flavor.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the grated onion, minced garlic, yogurt, olive oil, lemon juice, saffron water, turmeric, paprika, cumin, salt, and pepper. Stir everything together until well mixed.
2. Marinate the Chicken:
Add the cut chicken pieces into the marinade. Make sure all pieces are well coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 2 hours, but preferably overnight for deeper flavor.
3. Preheat the Grill:
About 20 minutes before you’re ready to cook, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
4. Assemble the Skewers:
Once the grill is hot, take the marinated chicken out of the refrigerator. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece to ensure even cooking. Next, thread the whole tomatoes onto separate skewers for grilling.
5. Grill the Kabobs:
Place your chicken and tomato skewers onto the grill. Cook for about 10-15 minutes, turning occasionally for even grilling. You’ll know the chicken is done when it has beautiful grill marks and reaches an internal temperature of 165°F (75°C).
6. Let It Rest:
After grilling, carefully remove the skewers from the grill and let them rest for a few minutes. This helps the juices settle, making it more delicious.
7. Serve and Enjoy:
Serve your Persian Chicken Kabobs hot off the grill with the grilled tomatoes. Pair them with rice or flatbreads, and feel free to garnish with fresh herbs! Enjoy your tasty meal!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in place of thighs, but they may dry out more easily. To keep them juicy, try to marinate for at least 4 hours or add a touch more olive oil to the marinade.
Can I Marinate the Chicken for Longer?
Yes, you can marinate the chicken for up to 24 hours—just make sure not to exceed this time. Over-marinating can cause the chicken to become mushy due to the acidity in the yogurt and lemon juice.
What is the Best Way to Soak Wooden Skewers?
Soaking wooden skewers in water for at least 30 minutes before grilling is a great practice. This prevents them from burning on the grill. You can also add a splash of vinegar or lemon juice to the water for extra flavor!
How Do I Store Leftover Kabobs?
Store any leftover chicken kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or heat them gently on the grill for a few minutes.
