Grilled Saffron Chicken Kebabs with Sumac and Yogurt Marinade

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken marinated in a fragrant saffron yogurt sauce, skewered and grilled to juicy perfection with a tangy sumac finish. This Middle Eastern-inspired chicken recipe, ready in about 30 minutes, pairs plain Greek yogurt, saffron threads, hot water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
3/4 cup plain Greek yogurt
1/4 tsp saffron threads
2 tbsp hot water
2 tbsp lemon juice
3 garlic cloves, minced
1 tbsp ground sumac
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
6 wooden skewers, soaked

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Instructions

Step 1: In a small bowl, combine 2 tbsp hot water and 1/4 tsp saffron threads. Let steep for 10 minutes until the liquid turns deep golden.
Step 2: In a large bowl, whisk together 3/4 cup plain Greek yogurt, the saffron infusion, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil to create the marinade.
Step 3: Add 1.5 lbs chicken thigh pieces to the marinade and toss well to coat. Cover and refrigerate for at least 3 hours or overnight for best flavor.
Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Thread marinated chicken onto 6 soaked wooden skewers.
Step 5: Grill the skewers for 4-5 minutes per side, turning once, until chicken is cooked through and has nice grill marks.
Step 6: Sprinkle 1 tbsp ground sumac over the cooked kebabs just before serving to add a bright, tangy finish. Serve with warm flatbread and fresh herbs.