iranian chicken kabob recipe
The Best iranian chicken kabob recipe
I’ve been making Iranian chicken kabobs for years, ever since my late husband would bring home a tray of them from a Middle Eastern market in Texas—juicy, perfectly seasoned, and so simple to prepare. There’s something about the way the marinade clings to the chicken, the way the skewers hold the meat together without being too tight, and the smoky, spiced flavor that makes it feel like a little taste of home every time we serve it. My kids—now grown but still picky eaters—used to complain about meat skewers at first, but once we started making these, they devoured them. They loved the mix of garlic, lemon, and yogurt in the marinade, and how the kabobs looked like little colorful bites on the grill. It’s not just a dish; it’s a tradition we all enjoy, whether we’re grilling out on a summer afternoon or just having a casual family dinner.
What really makes this recipe special is how versatile it is. You can make it for a big family gathering with leftovers for sandwiches the next day, or keep it simple for a weeknight meal when everyone’s tired but still wants something flavorful. The chicken is lean but packed with protein, and the vegetables add freshness without overpowering the dish. We’ve even served kabobs at weddings and barbecues because they’re always a hit—they’re hearty enough to satisfy, but light enough to feel fresh. Plus, the health benefits are pretty solid: the yogurt marinade is probiotic-rich, the garlic and onions add antioxidants, and grilling keeps the fat levels in check. It’s a dish that’s as good for you as it is for your taste buds, and that’s something I always appreciate. My husband would say it’s the kind of food that makes you feel good inside and out, and I think that’s why we keep coming back to it.
Iranian Chicken Kabob (Shish Kuchari)
A flavorful and aromatic grilled chicken dish featuring marinated chicken skewers cooked with a rich tomato-based sauce and fresh herbs. Perfect for a festive meal!
🥘Ingredients
- 1.5 lbs boneless chicken thighs and drumsticks
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp salt
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp yogurt
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground cloves
- 1 cup water
- 1 tbsp sugar
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Wooden or metal skewers
- Fresh cilantro, chopped (for garnish)
👨🍳Directions
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1 Marinate the chicken: In a bowl, combine chicken, olive oil, cumin, coriander, turmeric, black pepper, salt, garlic, lemon juice, and yogurt. Mix well and let it marinate for at least 2 hours (or overnight for best flavor).
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2 Prepare the sauce: In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add tomato sauce, cinnamon, allspice, cloves, water, and sugar. Simmer for 15-20 minutes until thickened. Season with salt to taste.
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3 Thread the chicken onto skewers, alternating with a few pieces of onion if desired. Arrange skewers on the grill or grill pan, and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
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4 While the chicken is grilling, pour the sauce into a shallow dish. Place the kabobs in the sauce, ensuring they are well-coated. Cover and let them marinate in the sauce for 10-15 minutes.
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5 Garnish with fresh parsley and cilantro before serving. Serve hot with steamed rice or flatbread.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Skewers
- Grill or grill pan
- Oven (optional for baking)
- Saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Iranian Chicken Kabob (Shish Kuchari) Works
This Iranian chicken kabob recipe is always a crowd-grubber for family gatherings because it’s simple enough to prep ahead while still feeling special and flavorful. The tender, marinated chicken and charred vegetables make it perfect for any occasion—whether you’re serving it as a main dish or alongside rice and salad. Plus, it’s forgiving enough that even kids can help with the skewering, turning it into a fun, hands-on meal that brings everyone together.
❓ Frequently Asked Questions About Iranian Chicken Kabob (Shish Kuchari)
What is the best way to marinate chicken for kabob?
The best marinade for Iranian chicken kabob typically includes a mix of yogurt, lemon juice, garlic, onion, fresh herbs (parsley, cilantro or dill), and spices like cumin, coriander, turmeric, and paprika. For a richer flavor, add a pinch of sumac and a touch of salt. Marinate the chicken (cut into chunks) for at least 2 hours (or overnight for best results) in a bowl with these ingredients.
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How do I choose the right cut of chicken for kabob?
For traditional Iranian kabob, use bone-in, skin-on chicken thighs or drumsticks—they stay juicier and flavorful when grilled. Cut them into 1.5–2 inch chunks for even cooking. If using breast, trim excess fat and cut into smaller pieces to prevent drying. Avoid pre-cooked or frozen chicken to ensure proper marinating and grilling.
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What’s the secret to perfectly grilled kabob without burning the outside?
To avoid burning while keeping the inside tender: 1. Preheat the grill to medium-high heat (around 375–400°F/190–200°C). 2. Pat the chicken dry and let it marinate for at least 2 hours before grilling. 3. Grill in batches—don’t overcrowd the grill to allow proper heat circulation. 4. Use a meat thermometer—cook until internal temp reaches 165°F (74°C). 5. Brush lightly with oil before grilling to prevent sticking. 6. Flip once (if skewered) and cook until charred but still moist.
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Can I make Iranian chicken kabob without skewers, and if so, how?
Yes! For no-skewer kabob, cook the marinated chicken chunks directly on the grill in a cast-iron skillet or griddle with a little oil. Cook over medium heat for 4–5 minutes per side until fully done (165°F/74°C). For extra crispiness, broil for 1–2 minutes at the end. Serve with tahini sauce, pickled onions, or a side of rice for a traditional experience.
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What are the best sides to serve with Iranian chicken kabob?
Iranian kabob pairs beautifully with: – Persian rice (Rishta or White Rice) with garlic and lemon. – Tahini sauce (blend tahini, lemon juice, garlic, water, and salt). – Pickled vegetables (onions, carrots, or cucumbers in vinegar). – Fresh salad with parsley, mint, and a drizzle of olive oil. – Flatbread (Tahdig or Khub) for scooping. – Yogurt with sumac for a refreshing contrast. – Persian pickled turnips or radishes for tanginess.
