Persian Chicken Kabob Recipe With Greek Yogurt
Persian Chicken Kabob Recipe With Greek Yogurt
Enjoy the rich flavors of Persian food with this easy recipe for the juiciest Persian Chicken Kabob! This dish features tender chicken, aromatic spices, and a tangy Greek yogurt marinade. These amazing kabobs are great for anyone who wants to make a quick, easy, high-protein, low carb meal. Perfect for busy weeknight dinners when you don't have a long time to spend in the kitchen!
Persian Chicken Kabob Ingredients
1.25 lb chicken breast, cut into cubes
1 small yellow onion
⅓ cup Greek yogurt
2 tbsp lemon juice
½ tsp garlic powder
½ tsp paprika
½ tsp turmeric
½ tsp salt
½ tsp pepper
½ tsp saffron
How to Make Persian Chicken Kabob
Into a food processor, add the yellow onion, greek yogurt, lemon juice, garlic powder, paprika, turmeric, salt and pepper. Blend until the mixture is well combined.
Add the cubed chicken into a bowl.
Add the processed marinade on top of the chicken.
Bloom your saffron by mixing the ½ tsp of saffron with warm water and mix well with a mortar and pestle. Add this into the chicken, making sure to add all of the saffron.
Cover and let this mixture marinate for at least 30 minutes or if time allows, overnight.
Heat a large skillet with 2 tablespoons avocado oil. Once hot, add the chicken. Cook on medium/high heat for 2-3 minutes each side until golden on the outside, juicy on the inside!
Serve this with my fluffy white rice!
Storage
To store any leftover Persian Chicken Kabobs, place them in an airtight container. Make sure to let it cool down to room temperature before refrigerating. The chicken can be stored in the refrigerator for up to 3-4 days. When reheating, you can use a microwave or oven until it is heated through.
Looking For More Persian Recipes?
FAQ
-
The ingredients for this Persian Chicken Kabob recipe are chicken breast, yellow onion, Greek yogurt, fresh lemon juice, garlic powder, paprika, turmeric, salt, black pepper, and saffron. You will also need a little bit of avocado oil or olive oil for the pan.
-
The traditional way to serve Persian chicken kabob is with lavash bread, basmati rice, or a green salad. These sides complement the flavors of the chicken and complete the meal. You can also add a sprinkle of sumac spice on top for an extra burst of flavor.
-
The chicken should be marinated for at least 30 minutes, but for best results, marinate it overnight. This allows the flavors to infuse into the chicken, making it even more delicious when cooked.
-
Grilling the chicken on a charcoal grill or an indoor grill pan will give it a smoky flavor and charred edges that are traditional in Persian chicken kabobs. Just make sure to adjust the cooking time accordingly and cook until the chicken reaches an internal temperature of 165°F.
-
You can definitely use boneless skinless chicken thighs for this recipe. They will be just as delicious and tender as chicken breast. Adjust the cooking time as needed since thighs may take a little longer to cook through.
-
The flavor of saffron is unique and adds color to the chicken kabobs, but if you don't have it, you can still make the recipe without it. The chicken will still be flavorful from the other spices. However, if you'd like to substitute saffron, you can try using a pinch of turmeric or a small amount of ground safflower. But remember, that will change the flavor as saffron is the main ingredient!
-
A Persian chicken kabob typically includes spices such as garlic powder, paprika, turmeric, salt, pepper, and saffron. These spices add depth and flavor to the chicken, giving it that beloved chicken kabob taste.
-
The best type of chicken to use when making Persian Chicken Kabob is boneless skinless chicken breasts. They are lean and tender, making it perfect for grilling or pan-frying. However, you can also use boneless, skinless chicken thighs if you prefer. Just make sure to adjust the cooking time accordingly, as thighs may take longer to cook through.
-
The traditional sides that go best with Persian chicken kabob are lavash bread, basmati rice, and a green salad. These sides complement the flavors of the chicken and provide a well-rounded meal. You can also add a sprinkling of sumac spice on top for an extra burst of flavor. Other options include pita bread, feta salad, or even just a simple side of grilled vegetables.
With its tender chicken, aromatic spices, and tangy Greek yogurt marinade, this Persian Chicken Kabobs recipe is a delicious, popular dish that brings Middle-Eastern flavors and Persian cuisine to your dinner table. Whether you're a seasoned home cook or just starting out, this recipe is accessible and easy to follow. Enjoy these golden, juicy Persian Chicken Kabobs any day of the week!
Persian Chicken Kabob Recipe With Greek Yogurt
Ingredients
- 1.25 lb chicken breast, cut into cubes
- 1 small yellow onion
- ⅓ cup greek yogurt
- 2 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp pepper
- ½ tsp saffron
Instructions
- Into a food processor, add the yellow onion, greek yogurt, lemon juice, garlic powder, paprika, turmeric, salt and pepper. Blend until the mixture is well combined.
- Add the cubed chicken into a bowl.
- Add the processed marinade on top of the chicken.
- Bloom your saffron by mixing the ½ tsp of saffron with warm water and mix well with a mortar and pestle. Add this into the chicken, making sure to add all of the saffron.
- Cover and let this mixture marinate for at least 30 minutes or if time allows, overnight.
- Heat a large skillet with 2 tablespoons avocado oil. Once hot, add the chicken. Cook on medium/high heat for 2-3 minutes each side until golden on the outside, juicy on the inside!
- Serve this with my fluffy white rice!
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
Watch the Recipe Tutorial
Trending Posts
I am someone who has a hard time paying $6 for a specialty drink I could (probably) make at home, let alone with more wholesome ingredients. So I had to try it. Troy and I put our minds to the test to come up with a copycat version of this Starbucks, Iced Brown Sugar Oat Milk Shaken Espresso.