Saffron Chicken Kebab with Rice & Grilled Veg
Marinated saffron chicken threaded on skewers, seared until charred, served over steamed rice with grilled tomato and pepper. A streamlined Persian dinner that feels luxe but cooks in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
- ¼ tsp saffron threads
- 3 tbsp Greek yogurt
- 2 tbsp lemon juice
- 1 cup white rice
- 1 whole Roma tomato
- 1 whole red or yellow bell pepper
- 4 tbsp olive oil, divided
Instructions
- 1
Steep saffron in 2 tbsp warm water for 5 minutes until the water turns golden.
- 2
Mix saffron water, yogurt, lemon juice, 1 tbsp oil, and salt into a bowl.
- 3
Toss chicken chunks in the marinade, coating evenly. Let sit 10 minutes.
- 4
Bring 2 cups salted water to boil. Add rice, stir once, then cover and simmer 15 minutes until tender.
- 5
While rice cooks, halve tomato and pepper lengthwise. Heat 2 tbsp oil in a large skillet over high heat.
- 6
Sear marinated chicken in batches, 3-4 minutes per batch, until edges caramelize and center reaches 165°F.
- 7
Add tomato and pepper to skillet cut-side down. Char 2 minutes per side.
- 8
Serve chicken over rice with charred vegetables on the side.
Tools you’ll need
- small bowl
- large skillet
- pot with lid
- meat thermometer
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