Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.

Recipe Summary

cook:
10 mins
additional:
6 hrs
total:
6 hrs 25 mins
prep:
15 mins
Servings:
6
Yield:
12 kabobs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.

  • Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

Cook's Notes:

You can use boneless chicken thighs cut into quarters instead of chicken breasts.

You can use soaked bamboo skewers instead of metal.

Nutrition Facts

346 calories; protein 47.7g; carbohydrates 5.1g; fat 14.5g; cholesterol 129.3mg; sodium 1277.3mg. Full Nutrition
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