Saffron chicken kebab pairs tender marinated chicken with onion, lemon, ginger and a generous saffron infusion. Grill the pieces closely together so they stay juicy, brushing them with lemon butter only after the surface begins to cook. This recipe serves six.
Ingredients
- 5 boneless chicken breasts, about 1–1.2kg
- 2 onions, thinly sliced
- 120ml plain yogurt or neutral oil (1/2 cup)
- one small piece fresh ginger, finely grated
- 80ml concentrated brewed saffron (1/3 cup)
- 5 tablespoons fresh lemon juice, divided
- 4 large tomatoes
- 50g butter
- salt and black pepper
Yogurt makes a creamy marinade, while oil keeps the flavour cleaner and is useful for dairy-free cooking. Do not use both in the full stated amount.
Cut and marinate the chicken
- Cut the chicken into even pieces about 4cm wide. Uniform pieces cook at the same speed.
- Combine the onion, yogurt or oil, ginger, saffron, three tablespoons of lemon juice, one teaspoon salt and black pepper in a non-reactive bowl.
- Add the chicken and mix until every piece is coated.
- Cover and refrigerate for 5–8 hours. Never marinate poultry at room temperature.
Brew the saffron before beginning so it is cool when added. Our saffron infusion guide gives a measured method.
Prepare the skewers and butter sauce
Thread the chicken onto flat metal skewers with the pieces touching but not crushed. Close spacing protects the cut edges from drying. Cut the tomatoes in half and place them on separate skewers because their cooking time differs.
Melt the butter gently, then stir in the remaining two tablespoons of lemon juice with a pinch of salt and pepper. Keep this sauce separate from anything that touched raw chicken.
Grill over charcoal
Prepare an even bed of medium-hot coals without high flames. Grill the chicken just until the outside loses its raw appearance, turning frequently. Then brush lightly with the lemon butter and continue cooking, turning and basting as needed.
The kebabs are ready when the thickest piece reaches 74°C/165°F. Colour alone is not a reliable safety test. Grill the tomatoes until softened and lightly charred, then serve them beside the saffron kebabs.
Oven method
Heat the oven to 200°C/400°F. Arrange the skewers over a foil-lined, rimmed tray so the chicken is raised above the drippings. Roast for 18–25 minutes, turning and brushing with butter sauce after the first 10 minutes.
Check 74°C/165°F in the thickest piece. If more colour is wanted, broil briefly at the end while watching closely. Cooking time varies with piece size and the oven.
Keeping saffron chicken kebabs juicy
- Cut the breast evenly instead of mixing thin strips with large chunks.
- Do not extend the acidic marinade overnight; lemon can make the surface mushy.
- Use medium heat and turn often rather than scorching one side.
- Add the butter sauce during cooking, not while the chicken is raw.
- Rest the cooked skewers for three minutes before sliding off the meat.
This saffron chicken kebab recipe is also commonly described as saffron kabab. Serve it with rice, flatbread, grilled tomato, herbs and lemon. Refrigerate leftovers within two hours and use them within three to four days.
