Persian-Inspired Grilled Chicken Kebabs

Close up of Persian-Inspired Chicken Kebabs on platter.

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4.86 from 7 votes

Persian-Inspired Grilled Chicken Kebabs

Prep Time45

Cook Time15

Marinating Time2

Total Time3

Course: Main Course

Servings:

Author: Alex Snodgrass

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.

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