Saffron Butter Chicken Kebabs

Ingredients

• 1 kg Ground Chicken (freshly minced or bought as ground chicken)
• 220 g Fresh Parsley (washed, stems removed, roughly chopped)
• 1 medium Red Bell Pepper (seeded and finely diced)
• 1 Medium Onion (peeled and finely diced)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Sweet Paprika (mild, not smoked)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Chili Flakes (or Turkish chili flakes for authentic heat)
• 30 g Unsalted Butter (cut into small pieces)
• 0.1 g Saffron Threads (a pinch, soaked in 1 tbsp warm water)
• 1 tbsp Olive Oil (for brushing kebabs before baking)
• as needed Skewers (Wooden or Metal) (soak wooden skewers in water 30 min before use)

Instructions

1. Prepare Vegetables

   Wash and finely dice the parsley, red bell pepper, and medium onion. Keep parsley leaves separate from stems.

   Time: PT10M

2. Mix Spices

   In a small bowl combine black pepper, sweet paprika, salt, and chili flakes.

   Time: PT2M

3. Combine Chicken and Ingredients

   Place the ground chicken in a large mixing bowl. Add the chopped parsley, diced red pepper, diced onion, and the spice mixture. Mix gently with hands or a spoon until just combined.

   Time: PT5M

4. Massage the Mixture

   Using clean hands, massage the mixture for about 3 minutes until it becomes sticky and holds together when formed.

   Time: PT3M

5. Shape onto Skewers

   Take a handful of the mixture and mold it around a skewer, forming a cylindrical kebab about 2‑3 cm thick. Repeat with remaining mixture, using both small and larger skewers as desired.

   Time: PT5M

6. Preheat Oven

   Set the oven to 180 °C (350 °F) and let it preheat while you finish shaping.

   Time: PT10M

   Temperature: 180°C

7. Bake Kebabs

   Arrange the skewers on a baking tray lined with parchment. Bake for 20‑25 minutes, turning once halfway through, until the internal temperature reaches 165 °F (74 °C) and the surface is lightly browned.

   Time: PT25M

   Temperature: 180°C

8. Prepare Saffron Butter

   While kebabs bake, melt the butter in a small saucepan over low heat. Add the pinch of saffron threads (or saffron‑infused water) and let it steep for 3‑4 minutes, then remove from heat.

   Time: PT5M

   Temperature: low heat

9. Make Onion‑Parsley Salad

   Coarsely chop a handful of fresh parsley and a small onion. Gently massage the onion pieces with your fingers to soften the texture, then toss with the parsley.

   Time: PT5M

10. Plate and Serve

    Drizzle the saffron butter over the hot kebabs, place the onion‑parsley salad on the side, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

475

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g