Persian Chicken Skewers
Infused with the vibrant flavors of Persian cuisine, these juicy and aromatic Persian Chicken Skewers are a feast for the senses—perfect for grilling enthusiasts and lovers of bold, exotic spices. Tender boneless chicken thighs are marinated in a luxurious blend of Greek yogurt, earthy saffron, tangy lemon juice, and fragrant spices like turmeric and cumin, ensuring every bite is bursting with flavor. The marinade's secret lies in finely grated onion and garlic, which enhance the chicken's tenderness and richness. Whether grilled to golden perfection over an open flame or on a stovetop grill pan, these skewers deliver crispy, lightly charred edges while staying irresistibly juicy on the inside. Serve them with basmati rice, warm flatbread, or grilled vegetables, and garnish with fresh herbs for a delightful meal that will transport your taste buds straight to the Middle East. Perfect for summer barbecues or a flavorful weeknight dinner, this recipe is a must-try for any home cook.
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Recipe Information
Ingredients
- 800 grams Boneless chicken thighs
- 200 grams Greek yogurt
- 1 large Onion
- 3 pieces Garlic cloves
- 0.5 teaspoons Saffron threads
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoons Ground turmeric
- 1 teaspoons Ground cumin
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 8 pieces Wooden or metal skewers
Instructions
1. Cut the boneless chicken thighs into bite-sized pieces (approximately 1.5-inch cubes) and set aside.
2. Finely grate the onion and garlic cloves into a large bowl. This will create a flavorful marinade base.
3. In the same bowl, add the Greek yogurt, saffron threads (crumbled and dissolved in 2 tablespoons of warm water), lemon juice, olive oil, ground turmeric, ground cumin, salt, and black pepper. Mix everything thoroughly to combine.
4. Add the chicken pieces to the marinade, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor.
5. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Metal skewers do not require soaking.
6. Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
7. Remove the marinated chicken from the refrigerator and thread the pieces onto the skewers, leaving a small amount of space between each piece for even cooking.
8. Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is fully cooked and lightly charred on the edges. The internal temperature of the chicken should reach 75°C (165°F).
9. Remove the skewers from the grill and let them rest for 5 minutes.
10. Serve the Persian chicken skewers hot with basmati rice, grilled vegetables, or warm flatbread. Garnish with fresh herbs or a dusting of sumac if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 5335 mg | 232% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 16.1 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2347 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
