Persian Style Chicken Kebabs with Tzatziki, Pickled Red Onion and Toasted Pitta

Sun, 17 August 2025

Ingredients

2 lbs boneless chicken thighs cut into 1½ to 2-inch pieces

2 bell peppers, quartered

1 red onion, quartered

Toasted pitta breads to serve.

 

Marinade Ingredients

½ teaspoon saffron, ground and dissolved in 2 tablespoons of hot water

1 large onion, grated

2 garlic cloves, grated

1/2 cup plain yoghurt

2 tablespoons lemon juice

1 tablespoon olive oil

1½ teaspoons salt

1 teaspoon ground black pepper

 

Basting Liquid

2 tablespoons olive oil

1/2 tablespoon saffron water

1/2 tablespoon lemon juice

Salt & pepper

 

Tzatziki

2 cups Greek yoghurt

Half grated cucumber

1 teaspoon olive oil

1 teaspoon freshly chopped dill

2 cloves minced garlic

Juice of half a lemon

Salt and pepper to taste

 

Pickled Red Onion

300ml cider vinegar

3 tablespoon golden caster sugar

1 tablespoon sea salt flakes

6 black peppercorns

6 coriander seeds

1 star anise

1 bay leaf

2 red onions, sliced

 

Method

· In a mortar and pestle, grind the saffron with a pinch of salt until powdered. Then dissolve it in hot water and soak for 15 to 20 minutes.

· Trim any excess fat from the chicken thighs.

· Combine the marinade ingredients — 1½ tablespoons saffron water, grated onion, grated garlic, yoghurt, lemon juice, olive oil, salt and pepper, in a large bowl.

· Add the chicken pieces, toss well and marinate for at least 12 hours in the refrigerator, or up to 24 hours.

· To make the pickled red onion, pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 minute, check that the sugar and salt have dissolved. Remove from the heat.

· Boil the kettle. Put the onion slices in a sieve or colander. Pour the hot water from the kettle over the onion slices and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar. Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

· Soak some wooden skewers in water for 1 hour before threading the chicken, bell peppers and onion, alternating between each.

· The kebabs can be grilled on the barbecue on a medium heat or fried on a griddle or pan on a medium heat. Turn them every 3 – 4 minutes and baste with basting liquid along the way.

· The chicken is cooked when the juices run clear. Once cooked, remove and set aside.

· Mix all the ingredients for the tzatziki together.

To serve:

· Place a swirl of the tzatziki on a serving plate. Place 2 kebabs to the side, top with some pickled red onion and serve with a toasted pitta.