Serves 4-6
Marinate time: 6 hours
Grill time 15-20 minutes
You will need skewers and an outdoor grill
Recipe type: Grilled kabobs
Cuisine: Persian
  • 2 pounds skinless, boneless chicken thighs (about 12 pieces)
  • 1 medium yellow onion, chopped or sliced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ cup lemon juice
  • ⅓ cup vegetable oil
  1. Trim the excess external fat from the chicken thighs.
  2. Add the thighs, chopped yellow onions, salt, pepper, lemon juice and vegetable oil to a large dish . Toss to coat well; cover with a lid and marinate for at least 6 hours.
  3. Thread the marinated chicken thighs into wide skewers. If you are using thin skewers, use two to keep the thighs in place. I also grilled some tomatoes to go with this; you may use any vegetable of your choice.
  4. I have used two square metal poles (available at hardware stores) to raise the level of skewers by 1 inch. However it is possible to grill this kabob directly on the grates. Before you heat up the grill, clean the grates and brush some olive oil or vegetable oil on them to prevent the chicken from sticking to them.
  5. Prepare the outdoor grill with medium hot coals. The medium heat is needed to cook the inside of the chicken without burning the outside.
  6. Grill the kabobs on both sides for a total grilling time of 15-20 minutes. The time will vary depending on the grill temperature and the size of the meat. When the desired grilled look is reached, use a knife to cut into one of the pieces; the chicken should be very juicy and no longer pink inside.
  7. The internal temperature of poultry should always be around 160 F.
  8. This kabob tastes amazing with Baghali Polo, but you may also serve it with saffron rice, kateh, or sangak (Persian flat bread). As most Persian kabobs, a side of fresh herbs, raw onions and mast o khiar would complement this wonderful dish.
Recipe by Persian Mama at