Chicken-Thigh Kebabs With Turmeric, Chile and Saffron

By Mark Bittman

Chicken-Thigh Kebabs With Turmeric, Chile and Saffron
Craig Lee for The New York Times
Total Time
20 minutes, plus at least 3 hours to marinate
Rating
5(1,305)
Comments
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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains.

In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it’s unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it’s even — gas is good for that — and he keeps the grill grate a good six inches above the fire

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Ingredients

Yield:4 servings.
  • 2pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
  • 1white onion, sliced
  • ½teaspoon crushed red chile powder
  • ½teaspoon turmeric
  • 1teaspoon garlic powder
  • 1tablespoon salt
  • 1teaspoon black pepper
  • Pinch saffron
  • ¼cup lemon juice
  • ¼cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

416 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 45 grams protein; 672 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.

  2. Step 2

    Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.

  3. Step 3

    Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it’s browned all over, 15 to 20 minutes.

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Ratings

5 out of 5
1,305 user ratings
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Comments

K

Because I don't have a grill, I left the chicken thighs whole and put them in a 400F oven for about 35 minutes, piling the onion slices on top along with the marinade. Easy and flavorful. Next time I'd add even more onion.

WJ

So what exactly is crushed red chili powder? Is it ground cayenne? Chili powder like you use in tacos? It says Korean chili powder but what's a grocery store substitute?

Lauren Owen

Good easy recipe. It's even easier if you just leave the chicken thighs whole and grill them that way instead of on skewers. I've tried it both ways -- tasty both times.

Jena

Just wanted to say this is one of our all time favorites and has become a go to meal we make for both entertaining and when we need to take a meal to a friend. People always ask for the recipe! We’ve used both gochugaru and regular old grocery store generic chili powder and both taste good. We serve with pita, homemade tzatziki and some kind of cucumber tomato salad or fattoush to make it a meal

Jake

Ended up being the star of the dinner party. I used grocery store chili powder, but it still was pretty mild for my taste, so it's a safe bet. I also dialed up the saffron, as mine was years expired and nowhere near as pungent as a new vial I opened. I sauteed the onions and incorporated them into ful muddamas.

Joody

KEEPER! I used smoked paprika for the "red chili powder," which was described by Mark as mild. Marinated about 7 hours. Used a grill pan for the onions, and the whole thing took about 25 at the low temp (gas grill) to get that nice brown color. At first I thought I should have made a yogurt drizzle sauce but it was really moist and didn't need it. Next time will remember to hold back some marinade for finishing. served with avocado mango salad with cilantro and basil from the garden.

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