Loaded with bold Mediterranean flavors, these saffron yogurt chicken skewers are marinated in a fragrant blend of herbs, spices and saffron before being grilled until lightly charred and juicy. Serve alongside grilled vegetables, charred lemon and creamy tahini for a colorful Mediterranean-inspired dinner.
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About This Recipe
If you love my chicken shawarma skewers or shish tawook recipe, these saffron yogurt chicken kabobs deserve a spot on your grilling menu.
Inspired by Persian joojeh kabob, the chicken is marinated in a flavorful blend of saffron, yogurt, fresh herbs, garlic, spices and chili peppers. The yogurt helps tenderize the chicken while the saffron adds its signature floral aroma and gorgeous golden color.
I love serving these skewers with grilled vegetables, charred lemons and whole blistered peppers for a smoky and spicy bite. Pair the chicken kabobs with a crisp fattoush salad or on top of lemony couscous for a stunning Mediterranean summer meal.
📋 Ingredients
- Chicken Thighs: Boneless, skinless chicken thighs stay juicy on the grill and absorb the marinade beautifully.
- Yogurt: Plain Greek yogurt helps tenderize the chicken while creating a creamy marinade that clings to every piece of chicken.
- Aromatics: Garlic, parsley, and peppers add brightness to the marinade. Use a Serrano pepper for more heat or an Anaheim pepper for a milder flavor.
- Saffron: A little saffron goes a long way. Steeping a pinch of saffron in warm water before adding it to the marinade helps release its color and floral flavor.
- Spices: Turmeric and cumin add both an earthy flavor and beautiful golden color to the marinade mixture.
- Vegetables to Grill: Skewer onions, zucchini and cherry tomatoes to serve alongside as well as grilled lemon halves for serving.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Different Chicken Cuts: Chicken breast works well in place of chicken thighs. You can also marinate whole pieces of chicken and grill them without skewers.
- Change the Herbs: Any combination of parsley, cilantro, mint, or chives all work well in the marinade.
- No Saffron? If saffron isn't available, simply leave it out. The chicken will still have plenty of flavor from the yogurt, herbs, and spices.
- Add More Vegetables: Bell peppers, mushrooms, eggplant, and squash are all excellent additions to the vegetable skewers.
⏲️ Instructions
Make the marinade: In a food processor, combine the saffron water, yogurt, Anaheim chili, garlic, parsley, turmeric, cumin, lemon juice, olive oil, salt, and pepper. Blend until smooth.
Marinate the chicken: Place the chicken in a large bowl, pour the marinade over and toss to combine. Cover and refrigerate for at least 30 minutes.
Assemble the skewers: Thread the marinated chicken onto metal skewers. On separate skewers, thread the vegetables.
Grill everything: Grill the chicken skewers for about 4–5 minutes per side, until charred and cooked through. Grill the vegetable skewers, peppers and lemons until charred and tender.
📍 Recipe Tips
- Marinate For More Flavor: Thirty minutes will work, but a few hours of marinating time will allow the flavors to develop even more.
- Cut Even Pieces: Cut the chicken into roughly 1-inch pieces so everything cooks evenly on the grill.
- Use Metal Skewers: Metal skewers are reusable and help conduct heat through the center of the chicken for even cooking.
- Using Wooden Skewers? Be sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Don't Force the Flip: Turn the skewers occasionally. If the chicken is sticking, it's not ready. Once a crust forms and chicken releases easily, it's ready.
- Grill the Peppers Too: Whole Anaheim, Serrano, or sweet peppers become smoky and tender on the grill and make a beautiful addition to the serving platter.
Serving Suggestions
Serve these saffron yogurt chicken skewers with:
- Persian Cucumber Tomato Salad
- Tzatziki Sauce
- Creamy Tahini Sauce
- Mediterranean Crispy Rice Salad
- Lemon Orzo Salad
- Homemade Pita Bread
- Mediterranean Turmeric Rice
- Fattoush Salad
For a beautiful presentation, arrange the chicken skewers on a large platter with grilled vegetable skewers, blistered peppers, grilled lemons and garnish with fresh herbs, and a bowl of yogurt or tahini sauce on the side.
More Chicken Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Saffron Yogurt Chicken Skewers
LittleFerraroKitchen.com
Ingredients
For the Chicken Marinade:
- Pinch of saffron threads
- 2 tablespoons warm water
- ½ cup plain Greek yogurt low-fat or nonfat
- 1 Anaheim chile chopped (seeds removed for less heat)
- 2 garlic cloves coarsely chopped
- Small bunch of parsley about ½ cup loosely packed, chopped
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- Juice of 1 lemon plus zest, optional
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
For the Vegetable Skewers:
- 1 red onion cut into chunks
- 1 zucchini sliced into thick rounds or half-moons
- 1 cup cherry tomatoes
- Olive oil for drizzling
- Salt and pepper to taste
- Za’atar or sumac optional (for sprinkling before grilling)
For Serving:
- Grilled lemon halves
- Whole grilled Anaheim pepper serrano pepper or jalapeños
- Chopped fresh herbs parsley, mint, or dill
- Cucumber yogurt sauce or toum or tahini sauce optional
Instructions
- Bloom the saffron: Crush the saffron slightly with your fingers or a mortar and pestle. Add it to 2 tablespoons of warm water and let steep for 5–10 minutes.
- Make the marinade: In a food processor, combine the saffron water, yogurt, Anaheim chili, garlic, parsley, turmeric, cumin, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
- Marinate the chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Prep the vegetables: In a separate bowl, toss the onion, zucchini, and cherry tomatoes with olive oil, salt, pepper, and a pinch of za’atar or sumac if using.
- Assemble the skewers: Thread the marinated chicken onto metal skewers. On separate skewers, thread the vegetables
- Grill everything: Preheat a grill (or grill pan) over medium-high heat. Grill the chicken skewers for about 4–5 minutes per side, or until nicely charred and cooked through. Grill the vegetable skewers and whole peppers until tender and slightly charred, about 8–10 minutes total, turning occasionally.Grill the lemon halves, cut side down, for 2–3 minutes until caramelized.
- Serve: Arrange the chicken and veggie skewers on a large platter. Garnish with fresh herbs and serve with grilled lemon halves and yogurt or tahini sauce on the side.
Notes
- Marinate Ahead: For the best flavor, marinate the chicken for at least 30 minutes or up to 8 hours.
- Uniform Pieces: Cut chicken into 1-inch pieces so the skewers cook evenly.
- Bloom the Saffron: Steeping saffron in warm water before adding it to the marinade releases its color and aroma.
- Use Separate Skewers: Keep vegetables and chicken on separate skewers so each can cook at its own pace.
mona says
Holy crap! This chicken recipe was DEELISH!!! I used whole chicken pieces, instead of kebabs. Adapted beautifully. Next time I will try marinating for a few hours. I love the marinade flavor. So good!
Definitely going into the archives.
Thanks for sharing.
Samantha says
Woohooo that's awesome!!! So glad you enjoyed it!!!