Sheet-Pan Saffron Chicken Kabab with Beets & Salad
Marinated chicken thighs with saffron, lemon, and garlic, roasted with beetroot purée and a bright herb salad. Feels fancy but takes 25 minutes—no skewers needed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¼ tsp saffron threads
- 1 whole lemon (zested + juiced)
- 8 oz canned or roasted beets, drained
- 1.5 cups shredded carrot and cucumber (pre-shredded or fresh)
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil, divided
Instructions
- 1
Steep saffron in 2 tbsp boiling water for 2 minutes to bloom, then stir into 2 tbsp olive oil with lemon juice and zest.
- 2
Toss chicken with the saffron oil, salt, and pepper. Spread on a sheet pan in a single layer.
- 3
Roast at 425°F until golden and cooked through, 14–16 minutes. Internal temp should reach 165°F.
- 4
While chicken roasts, blend beets with 1 tbsp olive oil and a pinch of salt until smooth.
- 5
Toss shredded vegetables with parsley, a squeeze of fresh lemon, and a pinch of salt.
- 6
Plate chicken alongside beetroot purée and vegetable salad. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl
- blender or food processor
- meat thermometer
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