There’s something magical about the combination of juicy saffron-marinated chicken and a crisp, herb-laced cucumber salad that transports you straight to a sun-soaked Moroccan courtyard. This saffron chicken kebabs with Moroccan cucumber salad recipe is all about bold flavors, minimal fuss, and maximum reward. The chicken, steeped in a rich marinade of yogurt, saffron, lemon, and warm spices, gets threaded onto skewers and grilled to golden perfection. Meanwhile, the cool cucumber salad—fresh with mint, parsley, and a touch of vinegar—cuts through the richness of the meat, balancing every bite. Whether you're looking for middle eastern chicken kabobs for your next cookout or an easy weeknight dinner, this recipe delivers big on taste with an exotic twist.
Saffron Chicken Kebabs with Moroccan Cucumber Salad
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Marinating time 1 hour hr
Total Time 1 hour hr 32 minutes mins
Course Main Course
Cuisine Moroccan
Grill or grill pan A charcoal grill adds smoky flavor, but a stovetop grill pan works just as well.
Skewers Metal skewers are reusable and hold heat well for even cooking. Bamboo skewers work too—just soak them in water for 30 minutes to prevent burning.
Mixing bowls For marinating the chicken and tossing the salad.
Tongs Essential for flipping the skewers safely on the grill.
Knife and Cutting Board For chopping herbs, slicing chicken, and prepping veggies.
For the Saffron Chicken Kebabs
- 1.5 lbs boneless skinless chicken thighs (cut into 1.5-inch pieces)
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1/4 teaspoon saffron threads
- 1 tablespoon hot water for blooming saffron
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Moroccan Cucumber Salad
- 2 large cucumbers Persian or English, diced
- 1/4 red onion finely chopped
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar or lemon juice
- Salt and pepper to taste
Optional Garnishes
- Lemon wedges
- Extra herbs for sprinkling
- Warm pita bread or couscous for serving
Marinate the Chicken
Start by blooming the saffron: crush the saffron threads lightly and soak them in 1 tablespoon of hot water. Let it sit for 10 minutes to release its full aroma and golden color.
In a large mixing bowl, combine the yogurt, olive oil, lemon juice, lemon zest, bloomed saffron (with its liquid), cumin, paprika, turmeric, coriander, minced garlic, salt, and pepper. Stir to form a smooth marinade.
Add the chicken pieces and coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or ideally up to 4 hours. The yogurt and saffron not only flavor the chicken but also help tenderize it.
Prepare the Skewers
If you're using wooden skewers, soak them in water while the chicken marinates. Once the chicken is ready, thread about 4–5 pieces onto each skewer, leaving a little space between each piece for even cooking.
Make the Moroccan Cucumber Salad
While the chicken is marinating, prep the cucumber salad. In a medium bowl, combine the diced cucumbers, red onion, mint, parsley, olive oil, and white wine vinegar (or lemon juice). Season with salt and pepper. Mix gently and refrigerate until ready to serve. This salad is inspired by flavors found in many Moroccan chicken dishes—refreshing and full of contrast.
Grill the Kebabs
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Place the chicken skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes, until the chicken is nicely charred on the outside and cooked through.
The marinade creates a beautiful golden crust while keeping the inside juicy. You’re aiming for that classic grilled chicken skewers look: deeply caramelized edges with a saffron-tinted interior.
Serve and Garnish
Plate the chicken skewers alongside the chilled Moroccan cucumber salad. Garnish with lemon wedges and sprinkle some extra mint or parsley over the top. Serve with warm pita bread or a side of fluffy couscous to soak up any leftover juices.
Pairings
These saffron chicken kebabs pair beautifully with a variety of sides and beverages. For a fuller meal, serve them with:
- Lemon herb couscous or turmeric rice
- Grilled vegetables—like zucchini, eggplant, and red peppers
- Hummus or baba ghanoush for a creamy, smoky contrast
- Chilled rosé wine or Moroccan mint tea for refreshing balance
If you’re creating a party spread, try pairing this dish with other grilled chicken tikka skewers, middle eastern chicken skewers, or Mediterranean chicken skewers for variety. A spicy harissa sauce or a cooling yogurt dip also makes a great addition.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their higher fat content and tenderness, especially when grilling. If you use chicken breast, be careful not to overcook it as it can dry out quickly.
2. What makes this dish different from other chicken kabob recipes?
The combination of saffron and yogurt gives the chicken a distinctly Persian flavor, which sets it apart from traditional grilled chicken kabobs. The spices lean into Moroccan chicken influences, while the salad brings freshness reminiscent of Mediterranean cuisine.
3. Can I bake these instead of grilling?
Yes, place the skewers on a lined baking sheet and broil them in the oven for about 10–12 minutes, flipping once halfway through. You won’t get the same char as grilling, but the flavor will still shine.
4. What other dishes can I serve with this?
This pairs well with Moroccan-spiced chicken kabobs or grilled chicken skewers with charmoula if you’re creating a mixed grill platter. You can also serve it alongside falafel, tabbouleh, or a smoky lentil salad.
5. Can I make this ahead of time?
The chicken can be marinated a day in advance. The cucumber salad is best made fresh but can be prepped a few hours ahead and stored in the fridge. Leftover chicken makes a great filling for wraps or bowls the next day.
