Persian Chicken Kabobs Recipe

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Persian Chicken Kabobs



This is my take on Persian chicken kabobs. Sooo tasty, especially with the sides I mention. Beautiful saffron color (though it's actually turmeric.)

pinch tips: How to Quarter a Chicken


2 lb
chicken thighs, skinless and boneless, cut in chunks
onion, diced
3/4 c
plain yogurt
4 Tbsp
lemon juice
1/2 Tbsp
garlic powder
3 tsp
oregano, dried
Few shakes
dried mint
2 tsp
turmeric, enough to color brightly
1/2 tsp


onion chunks
red & yellow bell peppers
cherry tomatoes


my greek yogurt sauce recipe
jasmine rice, see below
ground sumac, sprinkled on top

Directions Step-By-Step

Mix chicken and next 8 ingredients in a gallon ziplock bag, and let marinate overnight in the fridge.
Place chicken and grilling veggies on separate skewers. Grill under broiler in the oven, or on a real grill, till blackened on edges and cooked through. I use my broiler on high, about 4 minutes per side. Times will vary depending on how thick your chicken pieces are. The veggies may require different cooking times. Make sure the tomatoes get nice blackened spots on this skin, and the skin starts to peel...they will develop a wonderful flavor if allowed to cook long enough.
Serve with my Greek Yogurt Sauce recipe, on top of Jasmine or Basmati rice.

For healthier option, I sometimes do a brown basmati rice and quinoa mix, or half jasmine and half quinoa (dry toast the quinoa first on a skillet, till they start to smell like popcorn, then cook with the jasmine on the white rice setting of your rice cooker.)
To save time, I have my butcher cut up the chicken for me, and I prepare several batches of marinated chicken all at once, then place them in the freezer for later.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tag: Healthy