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I am so excited to share this recipe for Persian-Inspired Grilled Chicken Kebabs with y’all! Tender, juicy, and flavorful on its own but even more delicious when paired with a fresh tomato and cucumber salad and tangy yogurt sauce, I just know that this dish is going to become a staple of your summer gatherings!
This recipe inspired by Joojeh Kabob, a classic Persian dish featuring saffron and yogurt-marinated chicken, which is grilled to juicy perfection. While traveling in London, we had the best Joojeh Kabob at Berenjak, a Persian restaurant known for its incredible charcoal-grilled meats and bold flavors. This recipe brings those flavors home, just in time for grilling season!
The yogurt marinade makes the chicken incredibly tender, while a trio of saffron, garlic, and lemon juice infuse the meat with flavor. The saffron also gives the chicken a beautiful golden hue and a subtle floral, earthy aroma that I just love.
I love serving these grilled chicken skewers with a fresh and simple Shirazi Salad (a Persian salad of finely diced cucumber, tomato, and onion, citrus and dried mint), plus a cooling mint yogurt sauce that’s a lovely contrast to the bold grilled meat.
Ingredients:
- Saffron Threads
- Boneless, Skinless Chicken Thighs
- Whole Milk Greek Yogurt
- Kosher Salt
- Freshly Ground Black Pepper
- Ground Turmeric
- Lemon Zest
- Freshly Squeezed Lemon Juice
- Roma Tomatoes
- Red Onion
- Serrano Peppers
- Persian Cucumbers
- Extra Virgin Olive Oil
- Fresh Cilantro
- Fresh Dill
- Dried Mint
- Freshly Squeezed Lime Juice
- Fresh Mint
- Garlic Cloves
- Ground Cumin
- Ground Sumac
Step-by-Step:
Step One: bloom the saffron
In a large bowl, use your hands to crush the saffron threads into smaller pieces. Add 1/4 cup warm water and let the saffron “bloom” for a few minutes.
step two: Marinate the Chicken
Cut the chicken thighs into 1½-inch pieces. Add to the saffron mixture along with the yogurt, salt, pepper, turmeric, lemon zest, and juice. Stir until well combined. Cover and chill to marinate for at least 2 hours or up to overnight.
Step three: Make the Shirazi Salad
Cut the Roma tomatoes in half lengthwise and use a spoon to scoop out the seeds and core and discard. Dice the tomato into small pieces and add to a large mixing bowl with the cucumbers, onions, olive oil, cilantro, dill, mint, lime juice, and lemon juice. Toss until well combined. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. This salad keeps well for up to 2 days.
Step four: Make the Mint Yogurt Sauce
In a small mixing bowl, combine the yogurt, olive oil, lemon juice, mint, garlic, cumin, and salt. Cover and refrigerate until ready to serve. This keeps well in the fridge for up to 5 days.
Step five: Soak the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking and are reusable.
Step six: Thread the Chicken
Thread the chicken onto the skewers, leaving a little space at the tip and at the bottom to make it easy to work with. Separately, on a small plate, drizzle the Roma tomatoes, quartered red onion, and serrano peppers with a touch of oil for grilling.
Step seven: Prep the Grill
Heat the grill over medium-high heat (350℉ to 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a surefire way to start a good flare-up—a little goes a long way here.
Step eight: Grill the Chicken and Veggies
Place the skewers directly over the heat. Add the tomatoes, onion, and serranos on the exterior of the grill. Cook the veggies just until they are tender and have a nice char, 3 to 4 minutes per side. Grill the chicken for 10 to 15 minutes, turning every 3 to 4 minutes, until the meat is golden brown and cooked through. You’ll want a nice char around the edges, but if the exterior chars too quickly, move the skewers to indirect heat to finish cooking. Remove from the grill and let the skewers rest for 5 minutes before serving.
Step nine: Assemble and Serve
Transfer the cooked skewers to a platter and finish with a squeeze of lemon and some freshly chopped dill, if desired, for serving. Cut the grilled tomatoes into quarters and scatter around the chicken skewers along with the grilled onion and serrano peppers. Serve the skewers alongside the Shirazi salad, rice (if desired), and a scoop of the mint yogurt sauce.
Recipe FAQs:
Yes! While the chicken is delicious if you only let the chicken marinate for two hours, it is even better when marinated overnight.
Yes! This can store in the fridge for up to 2 days. I find that it gets too soggy if you store it any longer.
Yes! This keeps well in the fridge for up to 5 days.
If the exterior chars too quickly, move the skewers to indirect heat to finish cooking through.
Yes! Fresh parsley works great as a substitute.
I hope y’all enjoy these Persian-Inspired Grilled Chicken Kebabs as much as I do this grilling season!
looking for More Grilled Chicken Recipes? try these!
Smoky Chipotle Lime Marinated Chicken
Korean-Inspired BBQ Chicken Skewers
Gochujang Grilled Chicken Lettuce Wraps
Persian-Inspired Grilled Chicken Kebabs
Ingredients
For the Kebabs:
- 2 teaspoons saffron threads
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1/2 cup whole milk Greek yogurt
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- zest of 1/2 lemon
- 2 tablespoons freshly squeezed lemon juice, plus more for serving
- 8 (6-inch) wooden skewers
- 3 Roma tomatoes
- 1 small red onion, quartered
- 2 serrano peppers
For the Shirazi Salad:
- 3 Roma tomatoes
- 4 mini or Persian cucumbers, diced small
- 1/2 small red onion, diced very small
- 3 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon dried mint
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Mint Yogurt Sauce:
- 1 cup whole milk yogurt
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly chopped mint leaves
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- kosher salt, to taste
- ground sumac, optional, for serving
For Serving:
- chopped fresh dill
- cooked rice (optional)
Instructions
Marinate the Chicken:
- In a large bowl, use your hands to crush the saffron threads into smaller pieces. Add 1/4 cup warm water and let the saffron “bloom” for a few minutes.
- Cut the chicken thighs into 1½-inch pieces. Add to the saffron mixture along with the yogurt, salt, pepper, turmeric, lemon zest, and juice. Stir until well combined. Cover and chill to marinate for at least 2 hours or up to overnight.
Make the Shirazi Salad:
- Cut the Roma tomatoes in half lengthwise and use a spoon to scoop out the seeds and core and discard. Dice the tomato into small pieces and add to a large mixing bowl with the cucumbers, onions, olive oil, cilantro, dill, mint, lime juice, and lemon juice. Toss until well combined. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Make the Mint Yogurt Sauce:
- In a small mixing bowl, combine the yogurt, olive oil, lemon juice, mint, garlic, cumin, and salt. Cover and refrigerate until ready to serve.
Soak the Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking and are reusable.
- Grill the Kebabs:
- Thread the chicken onto the skewers, leaving a little space at the tip and at the bottom to make it easy to work with. Separately, on a small plate, drizzle the Roma tomatoes, quartered red onion, and serrano peppers with a touch of oil for grilling.
- Heat the grill over medium-high heat (350℉ to 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a surefire way to start a good flare-up—a little goes a long way here.
- Place the skewers directly over the heat. Add the tomatoes, onion, and serranos on the exterior of the grill. Cook the veggies just until they are tender and have a nice char, 3 to 4 minutes per side. Grill the chicken for 10 to 15 minutes, turning every 3 to 4 minutes, until the meat is golden brown and cooked through. You’ll want a nice char around the edges, but if the exterior chars too quickly, move the skewers to indirect heat to finish cooking. Remove from the grill and let the skewers rest for 5 minutes before serving.
- Transfer the cooked skewers to a platter and finish with a squeeze of lemon and some freshly chopped dill, if desired, for serving. Cut the grilled tomatoes into quarters and scatter around the chicken skewers along with the grilled onion and serrano peppers. Serve the skewers alongside the Shirazi salad, rice (if desired), and a scoop of the mint yogurt sauce.
Assemble and Serve:
- Transfer the cooked skewers to a platter and finish with a squeeze of lemon and some freshly chopped dill, if desired, for serving. Cut the grilled tomatoes into quarters and scatter around the chicken skewers along with the grilled onion and serrano peppers. Serve the skewers alongside the Shirazi salad, rice (if desired), and a scoop of the mint yogurt sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This is definitely one of your best! My family loves it!
Thank you so much!
This was a huge hit, even with 3 young kids! I doubled just the yogurt and salad recipe for my family of 5, and that was definitely a good call.
So glad to hear that, Victoria!
Alex, If I don’t have a grill, can I cook this stove top or in the oven with any success? And if so, please advise! Thank you!!
I would do it on the stovetop in a cast iron or grill pan for second best results!
Love Love Love! No notes, 10/10.
Do you have the recipe for the rice you served with this? Looks amazing!!
Hi! I just steamed some rice and sprinkled a lot of sumac and put pomegranate seeds on top when I served mine!
Whole family liked, chicken was very tender and flavorful
Glad you enjoyed this one! A favorite for my family as well.
This recipe was so full of flavor! Easy to make and definitely something I would cook for company. You can make the marinade, salad and yogurt sauce ahead of time! The leftovers (if there are any)could be put in a pita pocket for an exciting lunch! 5 stars Alex ⭐️⭐️⭐️⭐️⭐️
so happy you loved it, Robin!
This recipe is amazing! Cooked it last night and 5 stars! I have problems with lactose so I substituted Fage Greek plain yogurt lactose free and it was delicious. The flavors are incredible!
Excellent! Great flavors and easy to make.