These beautiful Persian saffron chicken skewers are what my mom always made me when I was sick.
Fell down and sprained an ankle? Eat some chicken.
Came down with a cold? Eat some chicken.
Feeling weak? Eat some chicken!
Let’s just say that in the Persian culture, food is the cure for everything.
And, it’s no wonder this dish was so readily available in our home. The recipe is so simple and easy to make. To this day, if I smell the aromatic saffron and lemon juice marinade my mouth instantly waters.
What’s also great about this dish is that it’s so versatile–you can pair these Persian Saffron Chicken Skewers with just about anything. Eat it over Persian cranberry rice, in a sandwich, or over your favorite salad. Whatever works for you.
Persian Saffron Chicken Skewers
Prep time
Cook time
Total time
Author: Serious Spice
Serves: 2
Ingredients
- ½ kg boneless chicken thighs or chicken breast, cut into cubes
- Juice of 1 lemon
- ½ a teaspoon of saffron dissolved in 1 tablespoon boiling water
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
Instructions
- Marinate the chicken in a mixture of lemon juice, saffron water, salt, pepper, turmeric and olive oil. (for at least 2 hours... the longer you leave it, the more flavorful it will be)
- Set your oven to broil on the highest temperature
- String the chicken onto stainless steel skewers or wooden skewers that have been soaking in ice water overnight (this will prevent the wooden skewers from burning)
- Place the chicken skewers over an oven dish and into the oven.
- Broil one side for 3-5 minutes then remove the oven dish and flip the skewers.
- Broil the second side for another 3-5 minutes, until golden brown and juicy.
- Alternatively, you can grill the skewers over a barbecue for 3-5 minutes on each side, as well.
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