20-Min Saffron Chicken Kabab Plate
Marinated chicken thighs grilled until golden, served over saffron rice with barberries, pickled cucumbers, tomatoes, and a squeeze of lime. A complete Persian dinner that tastes restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs, cut into 1.5-inch chunks
- ¼ tsp saffron threads
- 1 cup white basmati rice
- ¼ cup barberries (or dried cranberries)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (or jarred pickled)
- 2 whole limes, cut into wedges
Instructions
- 1
Soak saffron threads in 0.25 cup hot water for 3 minutes. Meanwhile, bring 2 cups salted water to a boil in a heavy skillet.
- 2
Toss chicken chunks with 2 tbsp oil, salt, pepper, and 1 tbsp minced garlic. Thread onto skewers (or leave in chunks for a sheet-pan version).
- 3
Add rice to boiling water, stir once, and reduce heat to low. Pour saffron water over top (don't stir). Cover; cook 15 minutes until rice is tender.
- 4
Heat a grill pan or cast iron skillet over medium-high until shimmering, about 2 minutes. Grill chicken skewers 3–4 minutes per side until edges char and internal temp reaches 165°F.
- 5
Fluff saffron rice with a fork. Fold in barberries. Divide rice between plates and top with grilled chicken.
- 6
Serve with cherry tomatoes, diced cucumber, and lime wedges on the side. Squeeze lime over chicken and rice.
Tools you’ll need
- heavy skillet or pot with lid
- grill pan or cast iron skillet
- metal or wooden skewers
- fork
- cutting board and knife
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