Ingredients for making chicken kebab
- Chicken breast/thighs or a mix of both – 1/2 kg, cubed
- 2. Saffron – 1/2 tsp
- Hot water – 2 + 1 tbsp
- 3. White onion, sliced – 1 small
- Garlic paste – 1 tbsp
- Lime juice – 1 tbsp
- Salt and pepper – As required
- For the basting sauce
- 4. Unsalted butter, melted – 2 tbsp
- Saffron water – 2 tsp
- Garlic powder – 2 pinches
- Lime/ lemon juice – 2 – 3 tsp
- Salt – 1 – 2 pinches
- Cumin powder – 1 pinch
- Cinnamon powder – 1 pinch
- Pepper powder – 1 pinch
Combine all the above ingredients in a small bowl.
Directions
- Grind 1/2 tsp saffron to a powder. Add it to 3 tbsp hot water. Set aside for 15 minutes. Add 2 tbsp of the prepared saffron water to the cubed chicken. Set aside for 20 minutes. In a separate bowl, combine yogurt, sliced onion, salt, pepper powder, and garlic paste. Mix well. Taste-check for salt. Add chicken to this marinade and mix well. Keep in the refrigerator overnight. Remove from the refrigerator 30 minutes before grilling/baking.
- If you are using wooden skewers – soak them for at least 30 minutes.
- Traditionally these kabobs are grilled over a hot charcoal grill. In the absence of a charcoal grill, you can follow this — Place a small bowl inside the bowl. Heat a piece of charcoal on the direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the bowl and pour a tsp of oil/ghee on top. Immediately cover with the lid and set aside for 10 minutes. This gives a nice smoky flavor to the chicken. Remove the charcoal after 10 minutes.
- Grill the chicken until done OR preheat oven at 500 F. Line a baking sheet with aluminum foil and grease with oil/butter. Arrange the chicken pieces on the skewers and place them inside the baking sheet. Bake for 10 – 12 minutes. Brush with the basting sauce. Bake for another 8 – 10 minutes. Turn the oven to broil mode. Broil for 2 – 3 minutes until slightly charred. Remove from oven and brush immediately with the basting sauce. Serve over saffron rice or as a sandwich wrapped in pita bread / Persian lavash bread, onion salad (recipe below), and grilled tomato (recipe below). It tastes absolutely fantastic…do give it a try!
Grilled Tomato
For grilled tomato – Cut firm roma tomatoes in halves. Season with a pinch of salt and pepper. Thread the halves on skewers. Grill on both sides until done.
- Onion Salad
- Red onion – 1.5 cup, thinly sliced
- Parlsey – 1/3 cup, chopped
- Lime juice – 1.5 tbsp or to taste
- Salt and pepper – As required
- Sumac – 1 – 2 pinches
- Extra virgin olive oil – 2 – 3 tsp
Combine all the above ingredients to make onion salad. Serve with the kabobs.
