Pro! Ein: Grilled Saffron Chicken Kebab Recipe

Name: The Kebab Shop | Mediterranean Cuisines Pro! Ein: Grilled Saffron Chicken Kebab Recipe
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cup plain full-fat yogurt; 2 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 3 count garlic cloves, minced; 1 tsp fresh ginger, grated; 0.25 tsp saffron threads; 2 tbs hot water (to bloom saffron); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground turmeric; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp honey; 6 count wooden or metal skewers (if wooden, soaked 30 min); 0.5 count red onion, cut into 1-inch pieces (optional); 0.5 count red bell pepper, cut into 1-inch pieces (optional); 2 tbs fresh cilantro leaves for garnish; 2 count lemon wedges, for serving; 1 tbs olive oil (for grill brushing)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time2h 50m

Serves4

Make Pro! Ein: Grilled Saffron Chicken Kebab Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs

1/2 cup plain full-fat yogurt

2 tbs extra-virgin olive oil

2 tbs fresh lemon juice

3 count Garlic cloves, minced

1 tsp Fresh ginger, grated

1/4 tsp saffron threads

2 tbs hot water (to bloom saffron)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1/2 tsp Ground turmeric

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Honey

Skewers & Finish

6 count wooden or metal skewers (if wooden, soaked 30 min)

1/2 count red onion, cut into 1-inch pieces (optional)

1/2 count red bell pepper, cut into 1-inch pieces (optional)

2 tbs fresh cilantro leaves for garnish

2 count Lemon wedges, for serving

1 tbs olive oil (for grill brushing)

Method

Marinade

Place saffron threads in a small bowl and pour hot water over them. Let bloom for 5–10 minutes until fragrant and deeply colored.

Cut chicken thighs into 1 to 1 1/4‑inch cubes; pat dry with paper towel.

In a medium bowl combine yogurt, olive oil, lemon juice, minced garlic, grated ginger, bloomed saffron with its liquid, ground cumin, ground coriander, smoked paprika, turmeric, kosher salt, black pepper and honey. Whisk until smooth and well blended.

Add chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably 4–6 hours, up to overnight. Stir once or twice to ensure even coating.

Skewers & Grill

Prepare skewers and vegetables (optional)

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. If using vegetables, alternate chicken with onion and bell pepper pieces.

Preheat grill to medium-high (about 425–450°F / 220–230°C). Clean and oil the grill grates. If using a grill pan, heat over medium-high and brush with oil.

Brush the assembled skewers lightly with olive oil to prevent sticking and help with browning.

Grill skewers for 10–12 minutes total, turning every 2–3 minutes to get even char and cook through. Aim for an internal temperature of 165°F (74°C) measured at the thickest piece. Smaller cubes may cook in 8–10 minutes; thicker pieces may need up to 12–14 minutes.

During the last 1–2 minutes, move skewers to a slightly cooler part of the grill if you want to avoid excessive charring while ensuring the center is cooked.

Transfer skewers to a clean platter and let rest for 5 minutes to allow juices to redistribute.

Garnish with chopped cilantro and serve with lemon wedges. Spoon any reserved juices from the resting platter over the kebabs if desired.