Saffron chicken kebab

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Preparation Time : 20 minutes + 8 hours or 2 days marination time

Cooking Time : 15 – 20 minutes

Serving : 5 members


Saffron chicken Kabab . A light , moist soft melt in the mouth Kabab which takes you on a zesty flavour trip . It will be slurped away in minutes .i love the sunshine yellow that comes from the saffron used .  Be prepared to let yourself be seduced  by pure captivation . my mind is taking me to an incident related to grilling now . My parents and daughter had gone on a holiday to Rajasthan once . My mom and my daughter being shopaholics , brought entire Rajasthan to Coimbatore . One among the things was a tandoori stove top cooker that they brought for me as well ( so in total it’s 3 pieces ).  they had couriered it from Rajasthan along with other things . The tandoor cooker was all out of shape by the time it reached Coimbatore . Then got it back repaired in a local shop . A few days back , My daughter wanting an electric egg beater went shopping at my place ( tirunelveli ) . While the egg beater was being billed , we both were just gazing around the shop . And guess what we spotted ???? They had the same  stove top tandoor cooker . Which was just a few bucks more than what they got in Rajasthan . My gal felt so duped . I remember initially at my place most of the things from food items to every thing had to be sourced from else where . 85 % of things are available here now a days . We nellaiat’s are happily making up for the lost time , thanks to things easily available here  :-))

For the chicken

ground saffron 1 teaspoon dissolved in 2 tablespoons hot water
fresh lime juice2 teaspoons
Turmeric powder1/4 teaspoon
oil2 tablespoons
large onions, peeled and cubed2
Capsicum2 cubed , ( can use any colour red , yellow , green or all the three )
Tomatoes5 medium sized cut into 1/2
zest of lime 2 tablespoons
yogurt2 cups
salt to taste
freshly ground black pepper2 teaspoons
Chicken1 kg
garlic, peeled, and crushed2 cloves

For the baste

lime juice1 lime
butter melted1/4 cup
salt to taste
freshly ground black pepper1/2 teaspoon

To serve

Lime wedges As needed
Chopped coriander leaves As needed


  1. In a large bowl, combine half the saffron water and the lime juice, oil, onions, capsicums , garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade.
  2. Cover and marinate for at least 8 hours or up to 2 days in the refrigerator. Turn the chicken twice during this period.
  3. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. Otherwise, preheat the oven 180 degree Celsius .
  4. Skewer the tomatoes.
  5. Spear wings, breasts, and legs onto different skewers (they require different cooking times).

For the baste

  1. Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
  2. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done.
  3. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.serve hot with a final basting over the grilled chicken pieces .
  4. Garnish  with lime wedges and coriander leaves .
  5. Make sure you grill the chicken to get a crisp crust and a moist inside .
  6. Serve the kebabs with a salad which is light and fresh with out lemon dressing as the chicken has a lot of lime flavour already
  7. There is no need for dips or sauces to be accompanied