📝 About This Recipe
This exquisite dish showcases the transformative power of cultured dairy, where a thick yogurt marinade acts as both a tenderizer and a flavor conductor. Inspired by Persian culinary traditions, the lactic acid in the yogurt breaks down protein fibers to create a melt-in-your-mouth texture that citrus alone cannot achieve. Infused with aromatic saffron and charred to perfection, these kebabs offer a sophisticated balance of tangy, creamy, and smoky notes.
🥗 Ingredients
The Protein
- 2 lbs Chicken Thighs (boneless and skinless, cut into 1.5-inch cubes)
The Yogurt Marinade
- 1.5 cups Greek Yogurt (full-fat for best texture)
- 1/2 teaspoon Saffron threads (crushed and bloomed in 2 tbsp hot water)
- 1 large Yellow Onion (grated, juice squeezed out and used)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 3 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic (minced into a paste)
- 1/2 teaspoon Turmeric (ground)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Grilling & Basting
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Persian Lime Powder or Sumac (for finishing)
- 2 pieces Bell Peppers (cut into 1-inch squares)
- 1 large Red Onion (cut into wedges)
👨🍳 Instructions
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1
Prepare the saffron by grinding the threads with a pinch of sugar in a mortar and pestle, then steep in 2 tablespoons of hot water for 10 minutes until deep red.
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2
Grate the yellow onion using the fine holes of a box grater. Place the pulp in a cheesecloth and squeeze firmly to extract the juice; discard the pulp and keep the juice for the marinade.
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3
In a large glass mixing bowl, whisk together the Greek yogurt, onion juice, bloomed saffron water, lemon juice, olive oil, minced garlic, turmeric, salt, and pepper.
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4
Pat the chicken cubes dry with paper towels to ensure the marinade adheres properly, then toss them into the yogurt mixture until every piece is thickly coated.
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5
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though 8-12 hours is ideal for the yogurt enzymes to fully tenderize the meat.
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6
If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
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7
Thread the marinated chicken onto skewers, alternating with pieces of bell pepper and red onion. Do not crowd the pieces too tightly; leave a tiny bit of space for heat circulation.
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8
Preheat your grill to medium-high heat (about 400°F/200°C) and lightly oil the grates.
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9
Place the skewers on the grill. Let them sear undisturbed for 4-5 minutes until the yogurt coating develops beautiful charred 'leopard spots'.
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10
Turn the skewers and baste the cooked side with melted butter mixed with a splash of lemon juice.
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11
Continue grilling and turning for another 8-10 minutes, basting occasionally, until the internal temperature of the chicken reaches 165°F (74°C).
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12
Remove from the grill and immediately sprinkle with sumac or Persian lime powder while the meat is still hot.
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13
Rest the kebabs for 5 minutes under a loose tent of foil to allow the juices to redistribute before serving.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions contain more water and can make the meat 'steamed' rather than charred. Don't skip the onion juice; it provides the essential savory depth without the texture of burnt onion bits on the grill. If you don't have a grill, a cast-iron grill pan on high heat is a fantastic indoor substitute. Ensure your chicken is at room temperature for 20 minutes before grilling to ensure even cooking through to the center.
🍽️ Serving Suggestions
Serve over a bed of buttery Saffron Basmati rice (Chelow) with a knob of butter on top. Pair with a side of 'Mast-o-Khiar'—a refreshing Persian cucumber and mint yogurt dip. Serve with warm flatbread (Lavash or Naan), fresh herbs (basil, mint, tarragon), and raw sliced onions. A crisp, dry Rosé or a chilled glass of Doogh (savory yogurt drink) complements the tangy marinade perfectly.