Persian Chicken Kabob

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Get ready for juicy chicken kabobs that will make your taste buds dance! Whether you fire up the BBQ or use your oven, the result is mouthwatering goodness that you can savor with lavash bread soaked in all those delicious meat juices.

This 30-minute dinner featuring succulent Persian-inspired Chicken Kabobs is sure to win over the crowd, especially when paired with fragrant basmati rice and a crisp salad! The chicken, marinated in a saffron lemon marinade, promises a burst of flavor that’s simply irresistible. Grill it, roast it, or sauté it—no matter how you cook it, it’s bound to be a hit!

Persian Chicken Kabob

Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course


  • 2 pounds boneless skinless chicken thighs cubed

**Saffron Water:**

  • 1 teaspoon saffron
  • 1/4 cup warm water

**Chicken Marinade:**

  • 2 tablespoons saffron water
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 2 tablespoons lemon juice
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 yellow onion grated


  • 3 tablespoons butter melted
  • 1 tablespoon lemon juice
  • 1 tablespoon saffron water
  • Pinch of black pepper


  • Lavash bread
  • Sumac or Aleppo pepper
  • Lemon wedges for serving


**Make the Saffron Water:**

  • Crush a pinch of saffron using a mortar and pestle. Transfer to a bowl and add warm water. Let it soak for 15 to 20 minutes until it turns a rich yellow/orange color.

**Prepare the Chicken & Baste:**

  • In a bowl, combine the cubed chicken with 2 tablespoons of saffron water, black pepper, smoked paprika, salt, lemon juice, yogurt, olive oil, minced garlic, and grated yellow onion. Mix well and marinate for 30 minutes to overnight.
  • Thread the marinated chicken onto skewers, about 5 to 6 pieces per skewer. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  • Mix melted butter, lemon juice, saffron water, and black pepper for the baste. Set aside.


  • Preheat the oven to 450°F. Arrange the skewers on a baking tray and roast for about 20 minutes or until cooked through, basting with the flavored butter halfway through.
  • For a charred look, broil the skewers for a few minutes after roasting, basting again before serving.
  • Serve the skewers on a plate lined with lavash bread, drizzle with pan juices, and sprinkle with sumac or Aleppo pepper. Enjoy the flavorful feast!

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