How to make PERFECT JUICY Chicken Kebabs

Ingredients

• 500 g Chicken Thighs (boneless, skinless, trimmed and cut into bite‑size pieces)
• 2 Tbsp Plain Yogurt (full‑fat, at room temperature)
• 24 threads Saffron Threads (about a pinch, ground to powder)
• 2 Tbsp Boiling Water (for dissolving saffron)
• 1 whole Lime (zest and juice)
• 2 Tbsp Olive Oil (extra‑virgin, plus extra for brushing)
• 1 tsp Salt (plus a pinch for rice)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Turmeric (ground)
• 1 clove Garlic (minced)
• 1 medium Onion (sliced for garnish (optional))
• 2 cups Basmati Rice (rinsed until water runs clear)
• 2 Tbsp Vegetable Oil (for frying rice)
• 1 tsp Sumac (for garnish on rice and salad)

Instructions

1. Prepare Saffron Water

   Grind 24 saffron threads with ¼ tsp salt into a fine powder, then add 2 Tbsp boiling water and stir until a golden liquid forms.

   Time: PT2M

2. Make Yogurt‑Lime Marinade

   In a mixing bowl combine 2 Tbsp plain yogurt, 1 tsp salt, ½ tsp black pepper, ¼ tsp turmeric, lime zest, 2 Tbsp olive oil, lime juice, the saffron water, and 1 minced garlic clove. Whisk until smooth.

   Time: PT5M

3. Cut and Season Chicken

   Trim excess fat from the thighs, then cut each thigh into bite‑size pieces (about 1‑inch cubes). Place in a large bowl.

   Time: PT5M

4. Marinate Chicken

   Add the chicken pieces to the yogurt‑lime mixture, toss to coat evenly, and let sit at room temperature for at least 10 minutes (or refrigerate up to 4 hours).

   Time: PT10M

5. Prepare Persian Saffron Rice

   Heat 2 Tbsp vegetable oil in a small saucepan, add the rinsed 2 cups basmati rice and fry 2 minutes until glossy. Add 1½ tsp salt and enough water to cover rice by 1 cm. Bring to a boil, cover, simmer 2‑3 minutes, then reduce heat to low and steam 20 minutes. Fluff with a fork, stir in a cup of the rice with the saffron liquid, then return to pot and mix.

   Time: PT10M

   Temperature: Medium heat

6. Preheat Broiler

   Set the oven’s broiler to high and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: High broil

7. Skewer and Arrange Chicken

   Thread the marinated chicken pieces onto flat metal skewers, folding each piece over so they stay together. Place a second skewer through the middle of each stack for stability. Lay the skewers across a wire rack set on the oven tray, ensuring pieces do not touch the tray.

   Time: PT5M

8. Broil First Side

   Slide the tray under the preheated broiler and cook for 10 minutes, watching for a deep char without burning.

   Time: PT10M

   Temperature: High broil

9. Flip and Finish Broiling

   Using tongs, flip the kebabs, then return to the broiler for an additional 3 minutes until cooked through and nicely charred.

   Time: PT3M

   Temperature: High broil

10. Finish Rice with Saffron

    After the rice has steamed, gently fold the remaining saffron‑infused liquid into the pot, then fluff again with a fork.

    Time: PT5M

11. Plate and Serve

    Arrange the charred kebabs on a serving platter, garnish with sliced onion and a sprinkle of sumac if desired. Serve alongside the fragrant saffron rice.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g