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Persian Chicken Kabobs

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Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients  

  • 1/2 teaspoon saffron
  • 1 cup plain greek yogurt
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless and skinless chicken breasts, thighs or a combination
  • 1 small red onion, stemmed, quartered and layers pulled apart
  • 1 tomato, chopped
  • 1 persian cucumber, chopped

Instructions 

  • Place the saffron in a small bowl and cover with 1 tablespoon of hot water. Allow to soak for 5 minutes then strain and reserve the liquid.
  • In a bowl, stir together the saffron liquid, yogurt, lemon juice, garlic, paprika and salt.
  • Cut the chicken into 1-inch cubes and place in the bowl with the sauce. Stir to coat well. Marinate in the refrigerator for 1 hour up to overnight.
  • Preheat the oven to broil or turn on the grill.
  • Alternate threading the chicken and onion slices onto skewers. Grill or broil for 5 minutes. Flip over and cook for 5 more minutes.
  • In a small bowl, combine the tomatoes and cucumbers and serve alongside the chicken kabobs. You can also sprinkle the veggie salad with a bit of lemon juice and salt for added flavor.

Nutrition

Calories: 170kcal | Carbohydrates: 6g | Protein: 28g | Fat: 3g | Cholesterol: 75mg | Sodium: 770mg | Sugar: 5g
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