Barbecue Negin Roll Saffron Recipe uses one seasoned beef-and-lamb kebab mixture and saffron-marinated chicken to make two related skewers. Negin kebab carries small pieces of chicken like “jewels” along the minced meat, while the roll version wraps that meat inside a thin sheet of chicken.
Negin Kebab and Rolled Chicken Kebab
This is a generous recipe for a gathering. The ground-meat mixture needs two hours in the refrigerator; the chicken needs 30 minutes. Prepare both before lighting the charcoal so the skewers can go onto an evenly heated grill.
Preparation: about 50 minutes
Chilling and marinating: 2 hours
Grilling: 15–25 minutes per batch
Serves: 8–10
Ingredients
- 350 g ground veal or lean ground beef
- 350 g ground lamb
- 4 boneless, skinless chicken breasts
- 2 medium onions
- 2 tablespoons strong brewed saffron infusion, divided
- 1 large egg
- 2 tablespoons olive oil or neutral oil
- 1–2 tablespoons fresh lemon juice
- Fine salt and freshly ground black pepper
- Melted butter, for brushing after cooking
Use a deep-coloured infusion rather than watery saffron. If you are starting with threads, prepare it in advance with our guide to brewing saffron and cool it before mixing.
Prepare the Kebab Mixture
Grate the onions on the coarse side of a box grater. Put them in a clean cloth and squeeze firmly to remove as much juice as possible. Wet onion is one of the main reasons minced kebab slips from a skewer.
Combine the veal, lamb, drained onion, egg, one tablespoon of saffron infusion, 1 1/2 teaspoons salt and black pepper in a large bowl. Knead for 5–7 minutes, until the mixture is uniform, sticky and holds together when lifted.
Cover and refrigerate for two hours. Keep it cold until the grill is ready.
Flatten and Marinate the Chicken
Cut each chicken breast lengthwise into two or three broad, thin sheets. Place them between sheets of baking paper and pound gently to an even thickness of about 5 mm. Do not strike hard enough to tear the meat.
Mix the remaining saffron infusion with the oil, lemon juice, 1 teaspoon salt and black pepper. Coat the chicken, cover and refrigerate for 30 minutes.
Set aside roughly one-third of the chicken sheets for the Negin decoration. The remaining sheets will form the rolls.
Shape the Rolled Kebabs
- Lay one marinated chicken sheet flat. Place a narrow cylinder of chilled kebab mixture across one short edge.
- Roll the chicken snugly around the filling. Secure the seam and ends with soaked wooden toothpicks if needed.
- Pass a wide metal skewer through the centre of the roll so it stays balanced over the fire.
- Repeat, keeping the rolls similar in thickness so they finish together.
Do not overfill. A thin, completely enclosed centre cooks more reliably and is less likely to force the chicken open.
Shape the Negin Kebabs
Divide the remaining minced-meat mixture among wide, flat skewers. With damp hands, press the meat evenly around each skewer and make shallow finger ridges along the surface.
Cut the reserved chicken into small thin rectangles. Press one piece into alternate ridges on one side of each kebab, then draw a little minced meat around each edge to hold it in place. The chicken should be embedded, not balanced loosely on top.
Grill Over Charcoal
Arrange an even bed of glowing coals with no tall flames. Start the Negin skewers over strong heat and turn them every few seconds during the first minute. This sets the outside before the minced meat can sag. Continue over medium-high heat, turning regularly, until browned and cooked through.
Cook the rolled kebabs over a gentler area of the grill. Turn them often so the chicken colours evenly without burning before the centre is done. Remove any wooden toothpicks before serving.
Use an instant-read thermometer at the thickest points. Ground beef and lamb should reach 71°C/160°F, while chicken must reach 74°C/165°F, according to the official FoodSafety.gov chart.
Oven Option
Heat the oven to 220°C/425°F and set a wire rack over a foil-lined tray. Arrange the shaped kebabs on the rack and cook until nearly done, turning halfway. Finish briefly under the grill/broiler for surface colour, watching continuously. Check both meat temperatures rather than relying on a fixed time.
Finish and Serve
Brush the hot kebabs lightly with melted butter and rest for three minutes. Serve with saffron rice or warm flatbread, grilled tomatoes, parsley and lemon wedges.
Do not reuse marinade that has touched raw chicken. Refrigerate cooked leftovers within two hours and use them within three to four days.
