Persian Chicken Kabobs

Lisa Onvani


Delicious tender chicken kabobs go perfectly with rice or bread and a salad on the side.

★★★★★ 1 vote


broiling chickens
1/4 tsp
saffron, dissolved in 1 tbsp water
1 c
lemon juice
large onions, chopped
2 tsp
1/4 c
juice of 1 lemon
limes for garnish
parsley sprigs for garnish


1Cut each chicken into 10 pieces.

Wash and pat dry pieces chicken.

In a large bowl, combine half the saffron and 1 c lemon juice, the onions and 2 tsp salt. Beat well with a fork. Add the pieces of chicken and baste with marinade. Mix well, cover and marinate at least 6 hours and up to 2 days in refrigerator.
2Start a bed or charcoal at least 30 minutes before cooking. Let it burn until the coals are evenly lit, or heat the oven broiler.

Spear wings, breasts and legs on separate skewers because they require different cooking times.

Melt butter in small saucepan. Add juice of 1 fresh lemon and remaining saffron.
3Grill kabobs for 8 to 15 minutes, putting the legs on first, then the breasts and wings. Turn occasionally. When cooked, paint with butter mixture. The chicken is done when the juice that runs out is yellow rather than pink.

Remove broiled chicken from skewers. Arrange on serving platter. Garnish with limes cut in half and sprigs of parsley.

Serve immediately with bread, fresh herbs or French fries.

About this Recipe

Course/Dish: Chicken