Persian Chicken Kebabs

Name: Persian Chicken Kebabs with Yogurt Marinade
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 3 lbs chicken breast, cubed; 1 large sweet onion, chopped; 3 tbsp olive oil; 5.3 oz Greek yogurt; 3 tbsp mayonnaise; 1 splash heavy cream; 1 lemon, juiced; 1/2 tsp paprika; 1/4 tsp turmeric; 1.5 tsp garlic powder; 1/2 tsp sumac; 1 pinch saffron threads, ground; 2 tsp salt; black pepper, to taste

Persian chicken kebabs feature tender cubed chicken breast marinated in a creamy blend of Greek yogurt, mayonnaise, and warm spices like paprika and turmeric. The yogurt marinade keeps the meat incredibly moist while imparting deep, savory flavor.

🌍Persian 🏷️Persian chicken kebabs 🏷️Chicken kebabs 🏷️Grilled chicken 🏷️Yogurt marinade Saffron

🏷️

🏷️Sumac

-0:00

dianakonfederatonTikTok

Total

4h 35m

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by dianakonfederat

-0:00

dianakonfederatonTikTok

Ingredients

3 lbs chicken breast, cubed
1 large sweet onion, chopped
3 tbsp olive oil
5.3 oz Greek yogurt
3 tbsp mayonnaise
1 splash heavy creamoptional
1 lemon, juiced
1/2 tsp paprika
1/4 tsp turmeric
1.5 tsp garlic powder
1/2 tsp sumac
1 pinch saffron threads, ground
2 tsp salt
black pepper, to taste

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Instructions

1
Cube the chicken breast and place it in a large mixing bowl.
2
Roughly chop the sweet onion and add it to the bowl with the chicken.
3
Add olive oil, Greek yogurt, and mayonnaise to the bowl.
4
Squeeze the juice of one full lemon into the mixture.
5
Add the spices: paprika, turmeric, garlic powder, and sumac.
6
Grind the saffron threads into a powder. If you don't have a grinder, place them in parchment paper and crush them with a meat mallet. Add the ground saffron to the bowl.
7
Season with salt and freshly ground black pepper.
8
Using your hands (preferably gloved), mix everything together until the chicken is thoroughly coated in the marinade.
9
Cover the bowl and refrigerate to marinate for at least 4 hours, or ideally overnight.
10
Thread the marinated chicken and onion pieces onto skewers.
11
Grill the skewers until the chicken is cooked through and has a nice char, about 10-15 minutes, turning occasionally.
12
Serve immediately, optionally with a traditional Persian salad and yogurt dip.

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Tips & Notes

Pro tips

Pat chicken dry before marinating to help the yogurt mixture adhere better and reduce excess moisture on the grill.
Thread chicken and onion pieces alternately on skewers so the onion releases moisture and keeps the chicken tender.
Let marinated kebabs come to room temperature for 15–20 minutes before grilling to ensure even, gentle cooking throughout.
Avoid moving skewers frequently; allow 3–4 minutes per side for a light char and to develop flavor without drying the meat.

Substitutions

Greek yogurt → sour cream or plain yogurt (adjust consistency with less cream if needed)
Mayonnaise → additional Greek yogurt or olive oil (mayo adds richness; omit if prefer lighter marinade)
Paprika → sumac or smoked paprika (for different heat or smokiness)
Heavy cream → whole milk or olive oil (use 1 tbsp if substituting to maintain creaminess)

Storage & make-ahead

Store cooked kebabs in an airtight container in the refrigerator for up to 4 days. Reheat gently on the grill or in a 350°F oven for 8–10 minutes to avoid drying out.