Persian Chicken Kabobs are a flavourful and aromatic grilled dish made by marinating tender chicken pieces in yogurt, saffron, lemon juice, and spices. Known for their juicy texture and delicate seasoning, these kabobs are a beloved staple in Persian cooking and are often served with rice or flatbread.
Persian Chicken Kabobs:
This traditional dish highlights the balance of flavours that define Iran cuisine — mild spices, fragrant herbs, and fresh ingredients. The saffron marinade gives the chicken its signature golden color and subtle floral aroma, making the kabobs both visually appealing and delicious.Perfect for family meals or special gatherings, Persian Chicken Kabobs are easy to prepare and incredibly satisfying. Whether grilled outdoors or cooked indoors, they deliver authentic Middle Eastern taste in every bite.
History:
Kabobs have been part of Persian culinary tradition for centuries. Ancient Persian cooks perfected the art of grilling meat over open flames.Chicken kabobs became popular as poultry became widely available and affordable. Saffron, a treasured spice in Persia, became a key ingredient in marinades.Today, Persian kabobs remain one of the most famous dishes served in Persian homes and restaurants worldwide.
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Juicy Persian Chicken Kabobs – Authentic Saffron-Marinated Grilled
Ingredients
- 700 g boneless chicken (cut into cubes)
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 onion (grated)
- 3 garlic cloves (minced)
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- Salt to taste
- ½ teaspoon saffron (soaked in warm water)
Instructions
- Cut chicken into medium-sized cubes.
- In a bowl, mix yogurt, olive oil, lemon juice, grated onion, and garlic.
- Add turmeric, paprika, pepper, salt, and saffron.
- Mix well to make marinade.
- Add chicken pieces and coat evenly.
- Cover and refrigerate for 2–6 hours.
- Thread chicken onto skewers.
- Grill for 12–15 minutes, turning occasionally.
- Brush with melted butter if desired.
- Serve hot.
Notes
- Longer marination improves flavour.
- Use fresh saffron if possible.
- Chicken thighs stay juicier than breast.
- Metal skewers work best.
- Yogurt tenderizes the meat.
- Do not overcook chicken.
- Soak wooden skewers before use.
- Fresh lemon juice tastes better.
Tips for Persian Chicken Kabobs:
- Add bell peppers to skewers.
- Grill on charcoal for smoky flavor.
- Turn skewers often.
- Let chicken rest before serving.
- Use thick yogurt marinade.
- Add chili flakes for heat.
- Serve with fresh herbs.
- Pair with rice or bread.
FAQs for Persian Chicken Kabobs:
1. What cut of chicken is best?
Chicken thighs are the most tender.
2. Can I cook without a grill?
Yes, use an oven or pan.
3. How long should I marinate?
At least 2 hours is recommended.
4. Can I freeze marinated chicken?
Yes, up to one month.
5. What do Persian go with?
Rice, salad, and bread.
Conclusion:
Persian Chicken are a perfect combination of aroma, flavour, and tenderness. The saffron marinade creates a unique taste that makes this dish special. Easy to prepare and deeply satisfying, these kabobs bring authentic Persian flavours to your kitchen.