We've got a full meal for you all on one skewer, thanks to these grilled chicken and vegetable kebabs. Inspired by the traditional Persian dish jūjeh-kabāb (Cornish game hen kebabs), chunks of chicken are marinated in yogurt and saffron before getting skewered with peppers and onions then hitting the grill. We'll be adding this dish to our weekly summer rotation and so will you.
Serve the skewers over flatbread and let the juices soak into the lavash so not one drop of flavor is wasted. Then, encourage your guests to rip off pieces of flatbread to make little wraps with the chicken and vegetables. If you can't get your hands on lavash, fear not: Pita works just as well.
To learn more, read "So On and So Fourth."
Grilled Chicken and Vegetable KebabsRecipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 20 minutes, plus 1 hour marinating time
Cook Time: 15 minutes
Total Time: 35 minutes, plus 1 hour marinating time
Large pinch saffron
2 tablespoons boiling water
1 cup whole yogurt
2 tablespoons unsalted butter, melted
1 tablespoon kosher salt, plus more to taste
½ teaspoon ground coriander
¼ teaspoon ground turmeric
Pinch red pepper flakes
1 garlic clove, finely grated
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3 bell peppers—stemmed, cored and cut into 2-inch pieces
1 red onion, cut into 8 wedges
2 tablespoons olive oil
Eight 12-inch bamboo skewers, soaked in water for 30 minutes
Lavash, for serving
Fresh mint and parsley leaves, for garnish
1. In a medium bowl, soak the saffron in the boiling water and let it bloom until vibrant orange, 5 minutes. Whisk in the yogurt, butter, kosher salt, coriander, turmeric, red pepper flakes and garlic until smooth. Add the chicken and toss to coat. Then cover with plastic wrap and let marinate at room temperature for 1 hour.
2. Meanwhile, in a medium bowl, toss the peppers and onion wedges with the olive oil, and season with salt.
3. Once marinated, divide the chicken and vegetables between the skewers, alternating between the two.
4. Light a grill. Grill the kebabs, turning as needed, until charred and the chicken has cooked through, 15 to 20 minutes. Place pieces of lavash on a platter and transfer the kebabs straight from the grill onto the flatbread. Let rest for 3 to 5 minutes, then garnish with the mint and parsley leaves, and serve.
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