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Persian Grilled Chicken Kabobs

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
385 min
SERVINGS
6 servings
Dinner Middle Eastern Persian
Persian Grilled Chicken Kabobs
Ingredients
  • 1 medium onion, sliced thin
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1/3 teaspoon crushed saffron
  • 1/4 cup olive oil
  • 3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • metal skewers
Instructions
1
Combine the finely chopped onion with a squeeze of fresh lime juice, adding a splash of lemon juice for extra flavor. Season the mixture with a pinch of salt and a few grinds of black pepper, then sprinkle in some saffron threads for added depth. Stir in a generous amount of olive oil to bring everything together. Gently press the chicken into the bowl, making sure it's fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight, giving it a good stir every few hours to ensure the chicken is evenly coated.
2
Next, prepare your grill for medium-high heat. Give the grates a light coating of oil to prevent sticking. Once your grill is preheated, carefully remove the chicken from its marinade and shake off any excess. Discard the leftover marinade, then thread the chicken onto metal skewers in a way that allows for even cooking.
3
Place the skewers on the preheated grill and cook, turning occasionally, until the chicken is nicely browned and cooked through in the center. This should take around 10 to 15 minutes, depending on your grill's performance and the chicken's thickness.