Prep 10 mins
Cook 30 mins
I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.
- 453.59 g whole chickens, quartered lengthwise or 453.59 g chicken piece
- 2 limes, juice of
- 118.29 ml olive oil
- 1 onion, minced
- 2.46 ml saffron
- salt and pepper, to taste
- Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
- Grill until juices from chicken run clear when chicken is pierced with knife.
Fantastic! I totally forgot to review this! We make as directed and serve it with basmati rice topped with chopped parsley or cilantro, grilled tomatoes and naan. We squeeze a bit of fresh lemon on the kabobs prior to eating. We love it!!! Thanks Celtic for sharing this recipe! Awesome!
This is delicious. It has a nice authentic Persian flavor. I used a pound of chicken breasts cut into chunks and then added dashes of garlic and onion powders to the marinade. Instead of putting the minced onion into the marinade, I cut up a red onion and alternated pieces of onion with the chicken on skewers and grilled it that way. Thanks for sharing this!
This is good. I used a whole baby chicken which I kept whole and roasted in the oven along with Middle Eastern coal for added flavour. I marinated approximately 2 1/2 hours. I used extra virgin olive oil, Iranian saffron (but I have a feeling it was fake (Spanish dyed red), sea salt,freshly ground black pepper, plus the rest of the ingredients. I did it in the oven at 350F then changed it to broil after a while, doing the breast side last. I served this on a bed of Orange Persian Rice, along with Turkish Chopped Salad and Fastest Ayran Ever. I'd make a different whole chicken recipe next time.