Persian chicken Kebabs


1kg boneless Chicken Breasts, Skin off
1 white onion
3tbsp rapeseed oil
Juice of 2 limes
3/4 tbsp Sea Salt
1/2 tbsp cracked black pepper
1 tsp paprika
1 tsp turmeric
2 tbsp greek yogurt
2tbsp saffron water

To serve

Homemade Flatbreads
chopped fresh chives

For the sauce

3-4 heaped tbsp Greek yogurt
a dash of saffron water
Salt and Pepper to season
1 tbsp chopped chives

Cook notes

BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Lumpwood Charcoal
Cooking Temperature: High Heat


  1. Dice your boneless chicken breast into one inch chunks and place them in a bowl or high sided tray.

  2. In a separate bowl, mix the greek yogurt, oil, spices and saffron water to create the marinade. Pour this over the chicken and, using your hands, toss the chicken to coat every piece with the marinade. Place this in the fridge for 2-3 hours to marinade.

  3. When you are ready to cook, remove the chicken from the fridge. Fire up your BBQ and set it up for direct cooking. Chop a white onion into large chunks then begin to thread the chicken and onion onto your skewers.

  4. Place your finished skewers on the grill over the coals. Turn them every 3-4 minutes to help them cook evenly and to stop the marinade turning black.

  5. While the chicken is cooking, you can prepare the yogurt dressing. Season the Greek yogurt with a good pinch of salt and pepper. Add a dash of saffron water and some chopped chives.
  6. When the chicken reaches 72c in the thickest part, you are good to go. Remove the chicken and onion from the skewers and place them inside some freshly made flatbreads.