Chicken Kebobs

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A restaurant favorite that you can make at home.


  • 2 lbs chicken thighs or breasts (boneless, skinless)
  • 1 small onion (peeled, sliced)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1⁄8 teaspoon ground saffron (powder)
  • 1 lemon (juiced)
  • 2 tablespoons parsley (roughly chopped)


  1. Rinse the chicken and pat dry. Begin trimming all of the fat.
  2. Cut the chicken into equal pieces (1 ½ – 2 inches) and place them in a medium glass container.
  3. Add the onions, saffron, salt, and lemon juice to the chicken and toss to coat completely.
  4. Cover the dish with plastic wrap and refrigerate 24-48 hours.
  5. When you’re ready to roast the chicken, preheat the oven to 450F (230 C).
  6. Line a large baking sheet with aluminum foil and place a baking rack inside the lined baking sheet.
  7. Grease the baking rack with the olive oil and use tongs to arrange a single layer of marinated chicken on top of the baking rack (may need to bake in batches).
  8. Bake in the oven for 20 – 30 minutes, or until the chicken is fully cooked.
  9. Turn on the broiler and char the chicken until starting to blacken, about 3 minutes.
  10. Add in the parsley to garnish.
  11. May choose to add an extra lemon wedge, onion, or tomato, on the side to the finished dish.
  12. Accompanies well with the Shirazi Salad.
  13. Enjoy!


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