Saffron Larry Kebab Chicken Recipe refers to Iranian joojeh kebab-e Lari: chicken marinated in thick yoghurt, onion, lemon and coriander seed before grilling. “Larry kebab,” “kebab Larry” and “lery kebab” are spelling variants of the same Lari-style yoghurt chicken.
Saffron Lari Chicken Kebab
This marinade is generous enough for a medium chicken cut into grilling pieces. Yoghurt coats the meat, crushed coriander gives it a warm citrus note, and saffron brings the variation on this page its own aroma and golden colour.
Preparation: 25 minutes
Marinating: at least 5 hours
Grilling: about 15–25 minutes, depending on the pieces
Serves: 4–6
Ingredients
- 1 medium chicken, skin removed and cut into kebab-size pieces
- 1 1/2 cups thick full-fat yoghurt
- 2 medium onions, thinly sliced
- Juice and outer peel of 2 fresh lemons
- 1 tablespoon coriander seeds, lightly crushed
- 1 tablespoon paprika
- 1 tablespoon strong brewed saffron
- 1/2 cup olive oil or neutral cooking oil
- Salt and ground red pepper, to taste
For the Optional Basting Butter
- 50 g unsalted butter
- 1 tablespoon brewed saffron
- 1 tablespoon fresh lemon juice
For the clearest colour without adding much water, use a concentrated infusion. See our guide to brewing saffron if you are preparing it from threads.
Cut the Chicken for Even Grilling
Pat the chicken pieces dry after washing or trimming them. Keep pieces similar in size, and separate boneless meat from bone-in pieces. They cook at different rates, so putting like pieces on the same skewer makes it easier to remove each skewer at the right time.
Make the Yoghurt Marinade
- Place the chicken in a non-reactive bowl with the sliced onions.
- Squeeze over the lemons. Add a few strips of the washed outer peel, avoiding too much bitter white pith.
- Add the yoghurt, crushed coriander seed, paprika, red pepper and salt. Mix until every piece is coated.
- Pour in the oil and brewed saffron, then mix again.
- Cover and refrigerate for at least 5 hours. Do not marinate at room temperature.
Traditional Lari chicken is often kept pale, without saffron. This is deliberately the saffron version promised by the page: if you want a gentler saffron flavour, use a smaller amount rather than artificial colouring.
For the original recipe’s spicier variation, replace the paprika with the same amount of tandoori spice. Check the blend before adding salt, since some commercial mixes are already seasoned.
Skewer and Grill
Take the chicken from the refrigerator while you prepare an even charcoal or gas grill. Thread boneless pieces together and bone-in pieces on separate skewers. Shake off heavy clumps of marinade so they do not scorch.
Grill over steady medium-high heat, turning the skewers regularly. Move any piece that colours too quickly to a cooler part of the grill. The timing will vary, but the chicken is ready only when its thickest part reaches 74°C/165°F, the endpoint in the US food-safety temperature chart.
Add the Saffron-Lemon Butter
Melt the butter in a small clean pan and stir in the saffron and lemon juice. Warm it briefly until it comes together. Use a clean brush to coat the chicken during its last few minutes on the grill, turning once or twice so the butter sets without burning.
Do not brush cooked chicken with leftover raw marinade. The separate butter mixture gives you the original recipe’s glossy finish without carrying raw-chicken juices back to the kebab.
Serve the Kebab
Grill tomato halves, onion wedges or sweet peppers beside the chicken if you like, allowing enough room for everything to cook rather than crowding the skewers. Serve the saffron Lari chicken as soon as the last batch is ready, with flatbread or steamed rice and the charred vegetables.
If you need to hold a large batch, place cooked skewers on a clean warm platter and cover loosely. Avoid sealing them tightly in a deep pot, where trapped steam can soften the browned surface.
