Tender marinated chicken kabob served with grilled vegetables, fragrant saffron rice, and jewel-like pomegranate seeds. Accompanied by a zesty Aleppo chili and yogurt sauce, layered upon toasted spiced lavash bread.

In a large bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, salt, pepper, and olive oil. Add chicken thighs, coat well, and marinate in the refrigerator for at least 2 hours or overnight.

Marinate the Chicken

Cut the bell peppers, zucchini, and red onion into chunks. Toss them with olive oil, salt, and pepper. Set aside.

Prepare the Vegetables

Preheat the grill to medium-high heat. Thread marinated chicken onto skewers and grill for 10-15 minutes, turning occasionally until fully cooked.

Grill the Chicken

On the same grill, cook the vegetables for about 5-7 minutes, until they are tender and slightly charred.

Grill the Vegetables

In a pot, bring water to a boil. Add saffron threads and salt. Stir in the basmati rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed. Stir in butter before serving.

Cook the Rice

In a bowl, mix together yogurt, Aleppo chili flakes, lemon juice, minced garlic, and salt until well combined. Set aside.

Prepare the Sauce

On a piece of toasted lavash bread, layer grilled chicken, vegetables, saffron rice, and drizzle with Aleppo chili yogurt sauce. Garnish with pomegranate seeds and serve.

Assemble the Dish

boneless chicken thighs

plain yogurt

lemon juice

shish tawouk

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!