These saffron-yogurt chicken kebabs are juicy, tender, and full of flavor thanks to a rich Greek yogurt-based marinade. The blend of spices, saffron, lemon, and herbs creates a vibrant dish that grills beautifully, making it perfect for a quick dinner or entertaining.

Why You’ll Love This Recipe

I like how this recipe transforms simple chicken thighs into something special with just a few hours of marinating. The yogurt tenderizes the meat while the saffron, turmeric, and paprika bring warm, golden flavors. I also love that I can prepare the kebabs ahead of time, then just fire up the grill when I’m ready to eat. These kebabs are versatile—I can serve them with rice, flatbread, or a fresh salad, and they always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup plain whole-milk Greek yogurt
¼ cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
½ teaspoon saffron threads
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Directions

1. In a medium bowl, I whisk together the yogurt, olive oil, lemon zest, lemon juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and ¼ teaspoon pepper.

2. I add the chicken pieces to the marinade, toss them well, then cover and refrigerate for at least 2 hours or overnight for deeper flavor.

3. When I’m ready to cook, I preheat a grill or grill pan to medium-high.

4. I thread the marinated chicken onto skewers, season lightly with salt and pepper, and grill them for 6 to 8 minutes per side, until cooked through.

5. Just before serving, I drizzle the kebabs with a little olive oil and serve with fresh lemon wedges.

Servings and timing

This recipe makes about 4 to 6 servings. The active prep time takes about 20 minutes, with at least 2 hours of marinating (longer if I want deeper flavor). Cooking time on the grill is around 12 to 16 minutes total.

Variations

I sometimes swap the chicken thighs for chicken breast if I want a leaner option, though thighs stay juicier. For a smoky twist, I add a pinch of smoked paprika to the marinade. If I want extra herbs, I’ll throw in oregano or mint. I also like threading some vegetables like red onion, bell peppers, or zucchini alongside the chicken for a complete skewer.

storage/reheating

If I have leftovers, I store the kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, I either warm them gently in a skillet over medium heat or wrap them in foil and heat in the oven at 350°F until warmed through. They also taste great cold in a wrap or salad the next day.

FAQs

Can I make these kebabs ahead of time?

Yes, I can marinate the chicken the day before and keep it in the fridge until I’m ready to grill.

Can I use wooden skewers?

Yes, I soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Can I bake these kebabs instead of grilling?

Yes, I can place the skewers on a baking sheet and bake at 425°F for about 20–25 minutes, turning once halfway through.

Can I substitute the saffron?

If I don’t have saffron, I usually add a bit more turmeric and paprika for color and flavor, though it won’t have the same unique taste.

What should I serve with these kebabs?

I like serving them with basmati rice, couscous, pita bread, or a fresh cucumber salad.

Conclusion

These saffron-yogurt chicken kebabs are one of my favorite ways to bring bold flavor to the table with minimal effort. The yogurt marinade ensures the chicken stays juicy, while the spices create a fragrant, golden crust on the grill. Whether I’m making them for a family dinner or a summer gathering, they’re always a hit.