Chicken Kebabs

Saffron Chicken Kebabs

4.7

(3)

3 Reviews

A simple yogurt marinade with saffron, garlic, and lemon juice lends lots of sweet, earthy flavor and moisture to these grilled skewers.

Louisa Shafia

Published on July 1, 2024

Tested by

Food & Wine Test Kitchen

Saffron Chicken Kebabs — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Active Time:

40 mins

Marinate Time:

8 hrs

Total Time:

8 hrs 55 mins

Servings:

Saffron, the luxurious spice with a golden hue, gives these grilled chicken kebabs a delicate sweet and earthy flavor. Chef Louisa Shafia grinds the saffron threads into a powder, steeps it in warm water to draw out its natural aromatics and color, and then swirls it into a yogurt marinade. The yogurt tenderizes the meat and ensures it won't dry out on the grill. Serve the flavorful kebabs sprinkled with tangy sumac and alongside extra yogurt, lemon wedges, lavash, and lots of fresh herbs for one very vibrant summer dinner.

Frequently Asked Questions

Is there a substitute for saffron?

The musky floral notes of saffron are unlike anything else. So, while expensive, there really is no substitute for the spice. Luckily, you only need less than a teaspoon of saffron threads for this recipe, so a little goes a long way.
What is sumac?

Sumac is a spice that’s made from the fruit of the sumac tree. It’s crimson in color and tart, lemony, and earthy in flavor. It’s a common ingredient in Middle Eastern cuisine. You can read more about this unique spice and how to use it here.

Notes from the Food & Wine Test Kitchen

If you don’t have metal skewers, you can use wooden skewers instead — just be sure to soak them in water for at least 30 minutes to prevent them from burning or catching fire on the grill.

Suggested pairing

Try pairing these chicken kebabs with a strawberry-scented Beaujolais, such as Nicole Chanrion Domaine de la Voûte des Crozes Côte de Brouilly.

Make ahead

The chicken pieces can be marinated, covered, in the refrigerator for up to 48 hours.

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Ingredients

3/4 teaspoon saffron threads
1 tablespoon plus 1/4 tsp. kosher salt, divided
3 tablespoons warm water
1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs), cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 white onion, peeled
1/4 cup plain whole-milk yogurt, plus more for serving
1 tablespoon olive oil, plus more for grill
2 garlic cloves, minced (about 2 teaspoons)
1/4 cup fresh lemon juice, divided, plus lemon wedges for serving (about 2 lemons)
3 tablespoons unsalted butter, melted
4 (10-inch) metal skewers
Sumac, to taste
Lavash and fresh herbs (such as cilantro, parsley, basil, dill, and mint), for serving

Directions

Grind saffron threads and 1/8 teaspoon salt in a small mortar and pestle until finely ground. (It’s OK if a few small threads remain.) Transfer to a small bowl; add 3 tablespoons warm water, and stir to combine. Set saffron water aside.
Place chicken in a large bowl. Sprinkle with pepper and 1 tablespoon salt; toss to coat. Grate onion on the large holes of a box grater. Place grated onion in a double layer of paper towels, and squeeze to remove excess liquid. Add grated onion, yogurt, olive oil, garlic, 1 tablespoon lemon juice, and 1 1/2 tablespoons saffron water to bowl with chicken; toss until well coated. Cover and chill in refrigerator for at least 8 hours or up to 48 hours. Cover and store remaining saffron water and lemon juice, separately, in refrigerator while chicken marinates.
Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together melted butter, remaining 3 tablespoons lemon juice, remaining about 1 1/2 tablespoons saffron water, and remaining 1/8 teaspoon salt in a small bowl; set aside. Thread chicken onto skewers, leaving a 1/4-inch space between each piece.
Place skewers on oiled grates, and grill, uncovered, turning occasionally, until charred and cooked through, 12 to 14 minutes, basting often with butter mixture. Transfer skewers to a serving platter, and sprinkle to taste with sumac. Serve with additional yogurt, lemon wedges, lavash, and fresh herbs.