Persian Chicken Kebabs with Green Rice & Tomato Feta Salad
Juicy saffron and lemon-marinated Persian-style chicken kebab served with fragrant herbed green rice and a bright, refreshing tomato feta salad. It’s a wholesome, festive meal with deep flavor and gorgeous color contrast.
⏱️ Time
Prep Time: 30 minutes
Marinate Time: 1–12 hours
Cook Time: 30 minutes
Total Time: ~1.5 hours (plus marination)
Ingredients
For kebab:
1.5 lbs (700g) boneless chicken thighs or breast, cut into 1.5-inch cubes
1/2 cup plain yogurt
2 tbsp olive oil
Juice of 1 lemon
1 tsp ground turmeric
2 cloves garlic, minced
1/2 tsp saffron threads, steeped in 2 tbsp hot water (optional but authentic)
Salt and pepper to taste
Optional: sliced onion for marinating
For rice and salad:
1 ½ cups basmati rice
1 ½ cups mixed chopped herbs: parsley, cilantro, dill, chives or scallions
2 olive oil
Salt to taste
Optional: pinch of saffron water or turmeric for golden color
Optional: potato slices for tahdig (crispy bottom)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cucumber, chopped
1/2 cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Salt and black pepper to taste
1 tsp dried oregano or fresh herbs (mint or basil)
Instructions
1. In a bowl, whisk together yogurt, olive oil, lemon juice, turmeric, garlic, saffron water, salt, and pepper.
2. Thread chicken onto skewers. Grill on medium-high heat or bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Broil for 2 minutes for char if desired.
3. Rinse rice well and parboil in salted water for 6–7 minutes. Drain.
4. Cover and steam on low heat for 30–35 minutes with the lid wrapped in a towel to absorb moisture
5. Combine tomatoes, cucumber, onion, and feta in a bowl.
6. Drizzle with olive oil, vinegar/lemon juice, and season with salt, pepper, and oregano.
7. Toss and chill until ready to serve.
✨ Notes and tips
Saffron Water: Crush saffron and steep in hot water for rich color and aroma.
Tahdig lovers: Keep heat low and let the rice crisp undisturbed for best results.
Serving tip: Plate kebabs over rice with salad on the side and lemon wedges.
❓ Frequently asked questions FAQ
Q: Can I bake the chicken instead of grilling?
A: Yes! Bake at 425°F (220°C) for 25 minutes, turning halfway, then broil for color.
Q: Is it okay to use dried herbs in Sabzi Polo?
A: Fresh herbs are best, but dried dill, parsley, and chives can work in a pinch — use about 1/3 the amount.
Q: Can I use tofu instead of chicken for a vegetarian version?
A: Definitely! Marinate extra-firm tofu and grill or roast just like the chicken.
Nutritional Information
Calories: 590
Protein: 38g
Carbs: 48g
Fat: 28g
Fiber: 5g
Sodium: ~550mg