Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

persian chicken kabobs

(1 rating)
SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

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

►
(1 rating)

Ingredients For persian chicken kabobs

  • 2 lb
    chicken thighs, skinless and boneless, cut in chunks
  • 1/2
    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
    salt
  • GRILLING VEGGIES:
  • onion chunks
  • red & yellow bell peppers
  • cherry tomatoes
  • SERVE WITH:
  • my greek yogurt sauce recipe
  • jasmine rice, see below
  • ground sumac, sprinkled on top

How To Make persian chicken kabobs

  • 1
    Mix chicken and next 8 ingredients in a gallon ziplock bag, and let marinate overnight in the fridge.
  • 2
    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.
  • 3
    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.)
  • 4
    Tip: 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Persian Chicken Kabobs:

ADVERTISEMENT
ADVERTISEMENT