Description
Juicy marinated chicken kebabs grilled to perfection and served over buttery saffron basmati rice. This Persian-inspired dish is rich in flavor, vibrant in color, and perfect for a cozy family dinner or festive gathering.
Ingredients
Scale
- 1.5 pounds chicken thighs, boneless and skinless
- 1 cup Greek yogurt
- 1 large onion, grated or finely chopped
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked basmati rice
- 2 tablespoons butter
- A pinch of saffron threads, steeped in hot water
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
Instructions
- In a large bowl, combine yogurt, lemon juice, onion, garlic, turmeric, paprika, salt, and pepper.
- Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Soak wooden skewers in water for 30 minutes if using.
- Skewer the marinated chicken, alternating with bell pepper chunks.
- Preheat grill or grill pan to medium-high heat.
- Grill skewers, turning occasionally, for 12–15 minutes until cooked through and charred.
- Cook the basmati rice and mix in steeped saffron and butter while warm.
- Arrange the rice on a platter, top with kebabs, and serve immediately.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Use metal skewers or soaked wooden ones to avoid burning during grilling.
- Serve with grilled tomatoes and a sprinkle of sumac for authenticity.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg