This recipe for Bakhtiari kebab cooking with Iranian saffron alternates marinated chicken with beef or lamb on skewers, then grills both meats together.
Bakhtiari kebab is a mixed-meat Iranian kebab rather than a single type of fillet. You may also see this Bakhtiari dish written as Bakhtiari kabab, Bakhtiari kabob, Bakhtiyari kebab, kebab Bakhtiari, kabab Bakhtiari or the shortened Bakhtiar kebab; the essential idea is the same pairing of chicken and red meat.
Ingredients for Bakhtiari kebab
- 5 chicken fillet pieces
- 5 thin beef fillet or lamb fillet pieces
- 1 medium onion, sliced
- ½ teaspoon saffron threads, bloomed
- 3 tablespoons olive oil or neutral cooking oil
- 1 tablespoon plain yogurt
- Salt and black pepper, as needed
- Wide metal skewers or soaked wooden skewers
Choose chicken and red-meat pieces with similar width and thickness. If lamb fillet is unavailable, thin slices of tender lamb or beef can be cut to match the chicken.
Prepare the chicken and red meat
Pat both meats dry and trim away any tough silver skin. If the fillets are long, cut them into broad, even strips that can be folded once on the skewer without forming a thick knot.
Keep the raw chicken on its own board and use clean utensils before handling the beef or lamb. Similar-looking pieces can require different cooking times, so consistent size matters.
Make the saffron marinade
Divide the sliced onion, bloomed saffron, oil, salt and pepper between two bowls. Put the chicken in one and the red meat in the other.
Add the tablespoon yogurt to the beef or lamb bowl and coat the pieces lightly. The yogurt softens the surface and helps the seasoning cling; it is not needed to change the natural color of the meat.
Cover both bowls and refrigerate for two to three hours. Turn the fillets once during the rest if the marinade does not surround them evenly.
Thread the mixed skewers
Prepare a charcoal grill or barbecue for medium-high heat. If you are using wooden skewers, soak them in water before threading so the exposed ends are slower to scorch.
Brush loose onion from the meat. Thread one chicken piece, followed by one beef or lamb piece, and repeat. Fold long strips into a loose ribbon shape rather than winding them into a tight ring.
Use four to five pieces on each skewer, depending on its length, and leave a small gap between them. Do not crowd meat onto the handle end, where it is difficult to position over the heat.
Grill the Bakhtiari kabab
Place the skewers over the heat and turn them regularly. Move a skewer to a cooler area if the saffron coating colors before the chicken center is cooked.
Because poultry and red meat share each skewer, use the chicken as the doneness standard. Check the thickest chicken piece with an instant-read thermometer; it should reach at least 74°C (165°F).
If the red-meat pieces are much thinner and begin to dry, build separate chicken and meat skewers and combine them on the serving platter. The Bakhtiari food tradition is preserved by serving the two together; they do not have to be forced onto an uneven skewer.
Cook Bakhtiari kebab in the oven
When outdoor grilling is not practical, heat the oven grill or broiler and arrange the skewers over a rimmed tray. Keep the meat several centimeters from the heating element.
Turn the skewers as each side colors and check the chicken temperature before removing them. Line the tray for easier cleaning, but do not let baking paper touch an exposed grill element.
Serve Bakhtiari with rice
Rest the cooked skewers for a few minutes. Serve Bakhtiari with rice, grilled tomatoes, fresh herbs and lemon wedges.
Saffron rice is especially suitable because it carries the aroma already used in the marinade. Add lemon at the table so each person can balance the chicken and red meat to taste.
Checks for evenly cooked skewers
- Match the piece size: thick chicken beside paper-thin lamb will not finish together.
- Marinate in separate bowls: this prevents cross-contact while making seasoning easier to divide.
- Remove onion before grilling: loose slices burn sooner than the meat cooks.
- Fold strips loosely: tight bundles create a cool center.
- Check the chicken: exterior browning is not proof that a mixed skewer is safely cooked.
