If you’ve ever been in Iran, or you have Iranian friends, you definitely recognize that Kebab takes a big part in Iranian food culture. There are so many varieties of it but today I’m going to share the recipe of Saffron Chicken Kebab with you.
Back home, weekends are usually Kebab days. In summer we used to go out of town to picnic once I was a kid. And my favorite part of picnic, was obviously making fire and grilling Kebab. In winter My father used to bbq at balcony or we were ending up going to a restaurant to eat Kebab.
Kebab is usually serving with buttery rice, grilled tomato and sprinkle of sumac on top. There are so many things that you can serve it with as a side such as fresh herbs, onion, Shirazi Salad or yogurt.
This recipe will serving 2 people and my tip to get the best results is to marinate the chicken over night.
Chicken breast: 2 pcs
Olive oil: 2 tbsp
Onion: 1 medium
Yogurt: 2 tbsp
Saffron dissolved in hot water: 5 tbsp
Lemon juice: 1tbsp
Salt and pepper: To taste
Tomatos: 2 pcs cut in half
Skewers: 6 pcs
Cut each chicken breasts in 8-9 peaces and roughly chop the onions.
Mix yogurt, lemon juice, saffron and olive oil together. Put chicken peaces and the yogurt mixture in a bowl and mix everything together.
Cover the bowl and let it sit in the fridge over night or at least for 5-6 hours.
Take the bowl out of the fridge and put 3 pcs of chicken breasts in each skewer. You can put onion in between layers if you want.
Grease your pan with oil, put in on medium-high heat. Once the pan is hot, start grilling chicken skewers. Let the grill lines appears and then flip them. (I like using grill pan because since I don’t have bbq, I want to still have grill lines on my kebab.)
Once Kebabs are done, grill the tomatoes and that’s it!
It’s literally takes 30 minutes in total if you marinate chickens before.
Enjoy نوش جان
PS: Tag me on your photos if you make this Kebab