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Food-Friday: Grilled Chicken Kebob


Summary: Cool thing about summer is to cook outside. In this piece, Azadeh shows you how to make a delicious grilled kebob chicken, Mediterranean style.

Summer is here, and it mostly means one thing: cookout. I know barbequing is in full throttle during summer, don’t you? The question is, how can you spruce up the regular hamburger, hot dog, or grilled chicken sizzling on the grates. I think your guests, with this make-ahead tender, juicy and flavorful grilled chicken kebab, will enjoy the grilled kebob chicken, Mediterranean style.


Prep time: 10 min.          

Cooking time: 20 min.            

Ready in: 30 min.            

Level: Easy                        

Serves: 6


Grilled Chicken Kebab


4 lbs. chicken breast cut to pieces

1 large yellow onion, thinly sliced

2 cloves of garlic, grated

½ large green bell pepper, grated

1 lemon, thinly sliced (skin and flesh)

3 tablespoons plain yogurt

1/8 teaspoon turmeric powder

1 ½ tablespoon salt

1 ½ teaspoon black pepper

1 tablespoon lemon juice, freshly squeezed

3 tablespoons olive oil

1/8 cup brewed saffron

2 tablespoons mayonnaise

1 ½ tablespoon white vinegar

½ teaspoon ketchup sauce

Salt and pepper as needed

Butter and brewed saffron as needed



1- In a mixing bowl, add sliced onions and salt. Massage them well until the juice runs out and the onions are no longer crispy or tender. Then add the grated garlic and bell pepper. Give them a quick toss. Add the sliced lemons.


2- In another bowl, whisk together yogurt, pepper, brewed saffron, lemon juice, olive oil and turmeric powder. Add to onion mixture.


3- Then add chicken pieces. Massage them with the yogurt and onion mixture, making sure all pieces are well-coated. Cover the bowl and refrigerate for couple of hours. For a better taste, refrigerate overnight.


4- After taking the chicken marinade out of the fridge, mix mayonnaise, vinegar, ketchup, grated garlic, salt and pepper in a separate bowl. Add it to the marinade.


5- For outdoor grilling, preheat the grill to 375-400 F.

6- Put 4-5 pieces on skewer. The steel skewers are perfect for outdoor grilling; they transfer the heat inside the pieces. While they are grilled from outside, they are cooked from the inside. Grill one side for 4-5 minutes. Then grill the other side. Then turn frequently until grilled to desired doneness.

If the chicken looks dry, prepare some melted butter with a tad of brewed saffron and brush over pieces as they are being grilled.

The Kebab is ready. A plate of hot rice pilaf is the traditional complimentary serving side. It can also be served as sandwich complete with pita bread, lettuce, tomato and pickled cucumber and drizzled lemon juice.


7- If preparing over the stove, use presoaked wooden skewers. Fry the chicken skewers in 1 tablespoon of canola oil over high heat. Turning frequently to avoid blackening.


8- Serve over a bed of hot rice or a variety of fresh or steamed vegetables. Noosh-e jān!


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