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  • Writer's pictureCeline

Saffron Lime Chicken Kebab

Delicious Persian kebab marinated overnight and bursting with flavour

Mountain soup


  • 1kg chicken breast (3cm pieces)

  • 2 pinches saffron

  • 1/4 tsp turmeric

  • 1/4 tsp black pepper

  • 50ml lime juice (keep the skin)

  • 2 onions

  • 40g melted butter (unsalted)

  • 100g full-fat yoghurt

  • 1 tsp salt


Make the saffron water: using a pestle and mortar, grind the saffron with a

pinch of sugar to form a powder. Add 2 tbsp of boiling water and leave to

infuse for 10 minutes.

Mix all the marinade ingredients together, including the lime skin. Add the

chicken to the marinade.

Cover and leave to rest in the fridge for up to 24 hours.

Put on metal skewers and put on the barbecue (or in oven at highest setting

for 15-20 min, or griddle pan for 2-4 mins on each side).

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